# Ingredients:
→ Pasta
01 - 12 ounces penne or fusilli, uncooked
→ Vegetables
02 - 5 ounces baby spinach
03 - 3.5 ounces sun-dried tomatoes in oil, drained and sliced
04 - 1 medium yellow onion, finely chopped
05 - 3 cloves garlic, minced
→ Dairy
06 - 1/2 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
→ Liquids
08 - 1/2 cup dry white wine
09 - 3 cups vegetable broth
→ Seasonings
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon dried Italian herbs
12 - 1/4 teaspoon red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste
# Instructions:
01 - Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the finely chopped onion and sauté for 2 to 3 minutes until softened and translucent.
02 - Stir in the minced garlic and cook for about 1 minute until aromatic, taking care not to brown it.
03 - Add the drained, sliced sun-dried tomatoes and sauté for an additional minute to meld flavors.
04 - Pour in the white wine and bring to a gentle simmer; reduce for 2 to 3 minutes until slightly concentrated.
05 - Add the uncooked pasta, vegetable broth, dried Italian herbs, red pepper flakes if using, and a pinch of salt and pepper. Stir to ensure the pasta is submerged and the ingredients are evenly distributed.
06 - Bring the mixture to a boil, then lower to a simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
07 - Uncover and stir in the heavy cream and baby spinach. Cook uncovered for 2 to 3 minutes, stirring, until the spinach wilts and the sauce becomes creamy.
08 - Remove the pan from the heat and stir in the grated Parmesan until fully melted and incorporated. Taste and adjust salt and pepper as needed.
09 - Portion hot and, if desired, garnish with additional Parmesan and fresh basil leaves before serving.
