# What You'll Need:
→ Pasta
01 - 12 oz penne or fusilli, uncooked
→ Vegetables
02 - 5 oz baby spinach, stems trimmed
03 - 3.5 oz sun-dried tomatoes packed in oil, drained and sliced
04 - 1 medium yellow onion, finely chopped
05 - 3 garlic cloves, minced
→ Dairy
06 - 1/2 cup heavy cream
07 - 1/2 cup finely 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 seasoning
12 - 1/4 teaspoon red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 2–3 minutes.
02 - Add the minced garlic to the pan and cook for 1 minute, stirring, until fragrant but not browned.
03 - Stir in the drained, sliced sun-dried tomatoes and cook for an additional minute to release their flavor.
04 - Pour in 1/2 cup dry white wine and let it simmer for 2–3 minutes, scraping any browned bits from the pan, until slightly reduced.
05 - Add the uncooked 12 oz pasta, 3 cups vegetable broth, 1/2 teaspoon dried Italian seasoning, 1/4 teaspoon red pepper flakes (if using), and a pinch of salt and pepper. Stir to combine so the pasta is submerged.
06 - Bring to a boil, then reduce heat to a simmer. Cover and cook, stirring occasionally, for 10–12 minutes until the pasta is al dente and most of the liquid is absorbed.
07 - Stir in 1/2 cup heavy cream and the baby spinach. Cook uncovered for 2–3 minutes, stirring, until the spinach wilts and the sauce becomes creamy and evenly coats the pasta.
08 - Remove from the heat and stir in 1/2 cup grated Parmesan until melted and incorporated. Taste and adjust salt and pepper as needed.
09 - Serve immediately, garnished with additional Parmesan and fresh basil if desired.
