# What You'll Need:
→ Pasta
01 - 12 oz penne or fusilli, uncooked
→ Vegetables
02 - 5 cups baby spinach, packed
03 - 3.5 oz 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 extra-virgin 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
# Step-by-Step Guide:
01 - Heat 2 tablespoons extra-virgin olive oil in a large deep skillet or Dutch oven over medium heat until shimmering.
02 - Add the finely chopped yellow onion and sauté for 2–3 minutes, stirring occasionally, until softened and translucent.
03 - Stir in the minced garlic and cook for 30–60 seconds until fragrant, taking care not to brown.
04 - Add the drained, sliced sun-dried tomatoes and cook for 1 minute to release their flavor.
05 - Pour in 1/2 cup dry white wine and simmer for 2–3 minutes until slightly reduced and the alcohol aroma has diminished.
06 - 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 to combine so the pasta is submerged.
07 - Bring to a boil, then reduce heat to maintain a gentle simmer; cover and cook for 10–12 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 2–3 minutes until the spinach wilts and the sauce becomes glossy and creamy.
09 - Remove from the heat and stir in 1/2 cup finely grated Parmesan until melted and integrated; adjust seasoning with salt and pepper to taste.
10 - Portion into bowls and, if desired, garnish with extra Parmesan and fresh basil; serve immediately.
