5 cups cooked whole-grain penne pasta, cook until al dente
2 tablespoons extra virgin olive oil, divided
2 garlic cloves, minced
3/4 cup sun-dried tomatoes packed in olive oil, coarsely chopped
1/2 teaspoon black pepper
Salt to taste
1/2 teaspoon crushed red pepper flakes
1/2 cup pine nuts
2 cups baby spinach
1 cup fat-free feta cheese