Penne with Spinach, Sun-dried Tomatoes and Pine Nuts

1/2 lb. penne pasta
2 Tablespoons olive oil
3 Tablespoons pine nuts
1 clove garlic, diced
1/2 Cup sliced sun-dried tomatoes in oil, drained
1 bag baby spinach
Salt and pepper, to taste
1/3 Cup grated Parmesan cheese

Cook penne according to package directions.
Meanwhile, in a large skillet, combine olive oil, pine nuts and garlic, and cook on medium for 3 to 4 minutes. Add tomatoes and spinach, cover and cook for 3 to 4 minutes. Stir well and set aside.
Drain pasta, reserving 1/2 cup cooking water. Add the pasta and reserved cooking water to the skillet. Toss well with the spinach mixture. Sprinkle with salt and pepper. Cook on medium heat just until water evaporates. Transfer to serving bowl and top with cheese.
Makes 4 servings.
Per serving: 221 calories, 9 g protein, 10 g carbohyrates, 2 g fiber, 17 g fat, 5 g saturated fat, 326 mg sodium, 13 mg cholesterol.