Spinach and Sun-Dried Tomato Pasta Recipe

Ingredients
<br>- 1 cup vegetable broth
<br>- 12 dehydrated sun-dried tomatoes
<br>- 1 (8 ounce) package uncooked penne pasta
<br>- 2 tablespoons pine nuts
<br>- 1 tablespoon olive oil
<br>- 1/4 teaspoon crushed red pepper flakes
<br>- 1 clove garlic, minced
<br>- 1 bunch fresh spinach, rinsed and torn into bite-size pieces
<br>- 1/4 cup grated Parmesan cheese
<br><p></p>Directions
<br>step 1: In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
<br>step 2: Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
<br>step 3: Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
<br>step 4: Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
<br>step 5: In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.
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Ingredients
- 1 cup vegetable broth
- 12 dehydrated sun-dried tomatoes
- 1 (8 ounce) package uncooked penne pasta
- 2 tablespoons pine nuts
- 1 tablespoon olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1 clove garlic, minced
- 1 bunch fresh spinach, rinsed and torn into bite-size pieces
- 1/4 cup grated Parmesan cheese

Directions
step 1: In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
step 2: Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
step 3: Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
step 4: Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
step 5: In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.

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