Sicilian-Style Penne with Sun-Dried Tomatoes and Spinach

In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth and soak for 15 minutes, or until softened. Drain, reserving broth, and chop.

Bring a large pot of salted water to a boil. Cook penne pasta for 9 to 12 minutes, until al dente, then drain.

In a skillet over medium heat, toast the pine nuts until lightly golden.

Heat the olive oil and red pepper flakes in another skillet over medium heat. Sauté the garlic for 1 minute until tender. Add the spinach and cook until almost wilted. Pour in the reserved broth, and mix in the chopped sun-dried tomatoes. Simmer for 2 minutes or until heated through.

In a large bowl, combine the cooked pasta with the spinach and sun-dried tomato mixture and toasted pine nuts. Serve with grated Parmesan cheese.