# What You'll Need:
→ Pasta
01 - 12 ounces penne or fusilli, uncooked
→ Vegetables
02 - 5 ounces baby spinach (about 5 packed cups)
03 - 3.5 ounces sun-dried tomatoes packed 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 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 until shimmering.
02 - Add the chopped onion and cook, stirring occasionally, for 2 to 3 minutes until softened and translucent.
03 - Stir in the minced garlic and cook for 1 minute until fragrant, taking care not to brown it.
04 - Add the sliced sun-dried tomatoes and cook for another minute to meld flavors.
05 - Pour in 1/2 cup dry white wine and simmer for 2 to 3 minutes until slightly reduced.
06 - Add the uncooked pasta, 3 cups vegetable broth, 1/2 teaspoon dried Italian seasoning, red pepper flakes if using, and a pinch of salt and pepper; stir to combine.
07 - Bring to a boil, then reduce heat to a simmer, cover, and cook for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
08 - Stir in 1/2 cup heavy cream and the baby spinach; cook uncovered for 2 to 3 minutes until the spinach wilts and the sauce becomes creamy.
09 - Remove from heat, stir in 1/2 cup grated Parmesan until melted, adjust seasoning, and serve immediately, garnished with extra Parmesan or fresh basil if desired.
