# What You Need:
→ Pasta
01 - 12 oz (by weight) penne or fusilli, uncooked (about 3 cups)
→ 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 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 tablespoons olive oil
11 - 1/2 teaspoon dried Italian herbs
12 - 1/4 teaspoon red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Warm a large deep skillet or Dutch oven over medium heat and add the olive oil. Add the finely chopped onion and cook, stirring occasionally, for 2 to 3 minutes until the onion is softened and translucent.
02 - Stir in the minced garlic and cook for 1 minute until fragrant. Add the sliced sun-dried tomatoes and cook for an additional minute to release their flavor.
03 - Pour in the dry white wine and simmer gently for 2 to 3 minutes until the liquid reduces slightly and the alcohol aroma dissipates.
04 - Add the uncooked pasta, vegetable broth, dried Italian herbs, red pepper flakes if using, and a pinch of salt and pepper. Stir to distribute the ingredients evenly.
05 - Bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
06 - Remove the lid and stir in the heavy cream and baby spinach. Cook uncovered for 2 to 3 minutes until the spinach wilts and the sauce turns creamy.
07 - Take the pan off the heat and stir in the grated Parmesan until melted and evenly distributed. Taste and adjust seasoning with salt and pepper as needed.
08 - Divide among bowls and serve hot. Garnish with extra Parmesan and fresh basil if desired.
