Boil a large, salted pot of water for the pasta. Cook al dente according to package directions.
Add your pine nuts to a skillet over medium-high heat. Toast them for a few minutes, stirring often, and watching them closely so they don't burn. Remove pine nuts and set aside once they're toasted.
Add the garlic, Dijon mustard, Italian seasoning, lemon juice, and veggie broth to the pan. Let it bubble for a minute or two.
Stir in the spinach and let it wilt.