Cook pasta according to package directions.

While the pasta water is heating up, pour the jar of sun-dried tomatoes and the oil into a large saute pan. Cook over medium heat for a couple minutes.

Add the garlic and cook for another minute.

Add the flour and stir to mix well with the oil.

Slowly pour in the chicken broth, stirring well to combine. Cook until sauce thickens.

Add spinach in batches and cook until spinach wilts.

Season with salt and pepper to taste.

Put cooked pasta and the sauce together in a large bowl and mix.

Serve topped with pine nuts and feta cheese.