Spaghetti with Sun Dried Tomatoes and Spinach

12 oz. Barilla Spaghetti

Salt and freshly ground black pepper

1 (8.5 oz) jar sun dried tomatoes in olive oil with herbs,* chopped, oil drained and reserved

1 Tbsp minced garlic

8 oz. baby spinach, roughly chopped

1/2 cup chopped fresh basil

1/3 cup finely shredded parmesan cheese, plus more for serving

1/4 cup pine nuts