Sun-Dried Tomato Spinach Pasta

Start by heating the broth in a small saucepan over high heat until it reaches boiling point. Take the saucepan off the heat and let it sit for a moment before adding the sun-dried tomatoes. Allow them to soak in the broth for 15 minutes, or until they become tender and soft. \nNext, fill a large pot with water and add a pinch of salt to it. Bring the water to a rolling boil before adding the penne pasta. Cook the pasta in the boiling water for 9 to 12 minutes, or until it reaches the desired level of doneness. \nIn a separate pan, warm the pine nuts over medium heat by stirring them constantly until they turn lightly golden. \nHeat some olive oil in a pan over medium heat and add the red pepper flakes, stirring them into the oil. Sauté the garlic for 1 minute until it becomes fragrant and tender. Add the spinach to the pan, stirring constantly until it starts to wilt slightly. \nPour in the reserved broth from earlier and stir in the chopped sun-dried tomatoes that have been soaking in it. Continue cooking for another 2 minutes, or until the mixture is heated through and well combined. \nIn a large serving bowl, combine the cooked pasta with the spinach mixture and pine nuts. Sprinkle some Parmesan cheese on top to finish the dish.