Bow-Ties with Lemon, Sun-Dried Tomatoes and Spinach

1/3c sun-dried tomatoes (not oil packed)
1/2c boiling water
8oz farfalle (bow-tie pasta)
1t olive oil
4 garlic cloves, minced
1/8t crushed red pepper
1 1/2c vegetable broth
2T lemon juice
2T butter
4c baby spinach (about 6oz)

Place tomatoes in a small bowl; add boiling water. Let stand 10-15 minutes or until very soft. Remove tomatoes, reserving soaking liquid. Slice tomatoes lengthwise into strips.

Cook farfalle in large pot of boiling salted water according to package directions; drain.

Heat oil in a large nonstick skillet over medium heat until hot.

Add garlic and crushed red pepper, cook 2 to 3 minutes or until garlic is soft but not brown.

Increase heat to high; add broth, lemon juice and reserved soaking liquid. Bring to a boil.

Boil 10 minutes or until liquid is reduced to about 1 cup.

Reduce heat to low; add butter. Stir in tomatoes and spinach; cook until spinach is just wilted.

Add farfalle. Stir to coat.

Adapted from a recipe in Cooking Pleasures Magazine