Ingredients

• 1 pound of whole-wheat pasta
• 1 ounce of sun-dried tomatoes
• 1 ounce of low sodium vegetable or chicken broth
• 2 tablespoons pesto
• 1 tablespoon of olive oil
• 1 red bell pepper, sliced
• 1/2 cup of onion, chopped
• 2 teaspoons garlic, minced
• 1/2 teaspoon of salt
• 1/2 teaspoon of cayenne pepper
• 1/4 pound of fresh spinach
• 1 tablespoon of Parmesan cheese

Directions

1. Cook pasta according to manufacturer directions. Drain and set aside.
   
2. In saucepan, bring broth to a boil. Remove from heat.
   
3. Place sun-dried tomatoes in broth and let soak for 10 minutes.
   
4. Heat olive oil in large skillet.
   
5. Add red pepper, onion and garlic and sauté until tender, approximately 3 minutes.
   
6. Add pesto, salt, cayenne pepper, and cooked pasta.
   
7. Cook on medium high heat another 3 minutes.
   
8. Add broth, sun-dried tomatoes, and spinach.
   
9. Cook until spinach is wilted, 3-5 minutes.
   
10. Transfer to serving dish.
    
11. Sprinkle with Parmesan cheese. 

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