# What You Need:
→ Pasta
01 - 12 oz penne or fusilli pasta, uncooked
→ Vegetables
02 - 5 oz baby spinach
03 - 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 - 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 tbsp olive oil
11 - 1/2 tsp dried Italian seasoning
12 - 1/4 tsp 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, for 2 to 3 minutes until softened and translucent.
02 - Add the minced garlic to the pan and cook for 1 minute, stirring, until fragrant without browning.
03 - Stir in the drained, sliced sun-dried tomatoes and sauté for another minute to release their flavor.
04 - Pour in 1/2 cup dry white wine and bring to a gentle simmer; let it reduce for 2 to 3 minutes so the alcohol cooks off and flavors concentrate.
05 - Add the uncooked 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 thoroughly to combine and ensure the pasta is submerged.
06 - Bring the mixture to a boil, then reduce the 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.
07 - Stir in 1/2 cup heavy cream and the 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 1/2 cup grated Parmesan until melted and fully integrated. Taste and adjust salt and pepper as needed.
09 - Portion into bowls and, if desired, garnish with extra Parmesan and fresh basil. Serve immediately while hot.
