Directions

1. In a large pasta pot bring water and salt to boil. Boil pasta in salted water until al dente. Reserve one-half cup of pasta water. Drain pasta.
2. In a pre-heated sauté pan over medium heat, pour in the oil from sun-dried tomato jar and allow oil to warm.
3. Add cooked pasta in batches of a few handfuls at a time. Allow pasta to slightly brown on one side.
4. Begin to add spinach, a handful at a time. Stir until wilted and then add another handful.
5. Add sun-dried tomatoes and pine nuts and cook for 4 to 5 minutes or until well blended and warmed through. Add the herbs and cook for another 2 to 3 minutes.
6. Place pasta into serving dish or individual bowls then top with goat cheese. Garnish with Parmesan.