# What You'll Need:
→ Pasta
01 - 12 oz penne or fusilli, uncooked
→ Vegetables
02 - 5 oz baby spinach (about 5 cups loosely packed)
03 - 3.5 oz sun‑dried tomatoes in oil, drained and sliced (about 1/2 cup)
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
→ 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 herb blend
12 - 1/4 teaspoon red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste
# Step-by-step Directions:
01 - Place a large deep skillet or Dutch oven over medium heat, add the olive oil and when shimmering, add the finely chopped onion. Sauté 2–3 minutes until translucent and softened.
02 - Add the minced garlic and cook, stirring, for 30–60 seconds until fragrant, taking care not to brown it.
03 - Stir in the drained, sliced sun‑dried tomatoes and cook 1 minute to release flavor.
04 - Pour in the dry white wine, increase heat slightly and simmer 2–3 minutes until the alcohol has cooked off and the liquid has reduced slightly.
05 - Add the uncooked pasta, vegetable broth, dried Italian herbs, red pepper flakes if using, and a pinch of salt and pepper. Stir to distribute ingredients evenly.
06 - Bring to a boil, then reduce to a gentle simmer. Cover and cook 10–12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
07 - Uncover, stir in the heavy cream and baby spinach. Cook uncovered 2–3 minutes, stirring, until the spinach has wilted and the sauce is glossy and slightly thickened.
08 - Remove from heat and stir in the grated Parmesan until melted and fully incorporated. Taste and adjust seasoning with salt and pepper.
09 - Divide among warmed bowls and garnish with extra Parmesan and fresh basil if desired. Serve while hot.
