1/2 cup sun-dried tomatoes (not packed in oil), chopped
8 ounces coarsely chopped fresh spinach
1-1/2 cups fat-free milk
1 package (1.6 ounces) Alfredo sauce mix
1/2 cup pine nuts, divided
1/4 teaspoon salt
Cook pasta according to package directions, stirring in the tomatoes and spinach during the last 4 minutes of cooking time. Meanwhile, in a small saucepan, combine milk and Alfredo sauce mix. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in 1/4 cup pine nuts and salt.
Drain pasta and vegetables; toss with Alfredo sauce. Sprinkle with remaining pine nuts.