# What You Need:
→ Pasta
01 - 350 g (12 oz) penne or fusilli pasta, uncooked
→ Vegetables
02 - 150 g (5 oz) baby spinach
03 - 100 g (3.5 oz) sun-dried tomatoes in oil, drained and sliced
04 - 1 medium yellow onion, finely chopped
05 - 3 cloves garlic, minced
→ Dairy
06 - 120 ml (½ cup) heavy cream
07 - 60 g (½ cup) grated Parmesan cheese
→ Liquids
08 - 120 ml (½ cup) dry white wine
09 - 750 ml (3 cups) vegetable broth
→ Seasonings
10 - 2 tbsp olive oil
11 - ½ tsp dried Italian herbs
12 - ¼ tsp red pepper flakes (optional)
13 - Salt and black pepper, to taste
# How-To Steps:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chopped onion and cook for 2-3 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the sun-dried tomatoes and cook for another minute.
04 - Pour in the white wine and let it simmer for 2-3 minutes until slightly reduced.
05 - Add the uncooked pasta, vegetable broth, Italian herbs, red pepper flakes (if using), and a pinch of salt and pepper. Stir to combine.
06 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
07 - Stir in the heavy cream and baby spinach. Cook uncovered for 2-3 minutes, until the spinach wilts and the sauce is creamy.
08 - Remove from heat. Stir in the grated Parmesan cheese until melted and combined. Adjust seasoning if needed.
09 - Serve hot, garnished with extra Parmesan and fresh basil if desired.
