Bowties with Lemon, Sun-dried Tomatoes & Spinach

1/3 cup sun-dried tomato halves (not oil-packed)
1/2 cup boiling water
8 oz farfalle pasta (bowties), cooked according to pkg
1 tsp olive oil
4 garlic cloves, minced
1/8 tsp crushed red pepper
1 1/2 cups vegetable or chicken broth
3 TB lemon juice
2 TB butter
6 oz fresh baby spinach
1/4 cup parmesan
1 TB fresh oregano

1. Place tomatoes in small bowl, soak in boiling water 10-15 min. until soft. Remove tomatoes, reserving liquid. Slice tomatoes into thin strips.
2. Heat oil in large skillet over med. heat. Add garlic and crushed red pepper. cook 2-3 minutes.
3. 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.
4. Reduce heat to low & add butter. Stir in tomatoes and spinach. Cook until spinach is wilted. Add pasta, stir to coat. Sprinkle with cheese & oregano.

What I do: This is one of my old stand-bys, but I add chicken (cook in step 2 with garlic & remove from the pan after its cooked. Add to pan again with the pasta) Also, instead of sun-dried tomatoes I usually use the roasted red peppers that come in a jar. Slice them into strips and use the liquid out of the jar). I haven't made this in a while, but I think I usually end up adding some extra broth.