Ingredients

• 1 cup vegetable broth
• 12 dehydrateds sun-dried tomatoes
• 1 , 8 ounce
• 2 tablespoons pine nuts
• 1 tablespoon olive oil
• 0.25 teaspoons crushed red pepper flakes
• 1 clove garlic , minced
• 1 bunch fresh spinach , rinsed and torn into bite-sized pieces
• 0.25 cups grated Parmesan cheese

Instructions

1. 1 Bring broth to a boil in a small saucepan. Off heat, add sun-dried tomatoes and soak until softened, about 15 minutes. Drain; reserve broth. Coarsely chop sun-dried tomatoes; set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain.
3. 3 Cook and stir pine nuts in a skillet over medium heat until lightly toasted. Transfer to a bowl; set aside.
4. 4 Heat olive oil and pepper flakes in the same skillet over medium heat; add garlic and cook until tender, about 1 minute. Add spinach; cook until almost wilted. Add reserved broth and sun-dried tomatoes; cook and stir until heated through, about 2 minutes.
5. 5 Toss penne, spinach mixture, and pine nuts together in a large bowl. Serve with Parmesan cheese.

Nutrition per serving