# What You Need:
→ Pasta
01 - 12 oz dry penne or fusilli pasta
→ 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 garlic cloves, 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, to taste
14 - 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 finely chopped yellow onion and sauté for 2–3 minutes, stirring occasionally, until softened and translucent.
03 - Stir in the minced garlic and cook 1 minute until fragrant, then add the drained, sliced sun-dried tomatoes and cook another minute to release their flavor.
04 - Pour in 1/2 cup dry white wine and simmer 2–3 minutes until slightly reduced and most alcohol aroma has dissipated.
05 - Add the dry pasta, 3 cups vegetable broth, 1/2 teaspoon dried Italian herbs, red pepper flakes if using, and a pinch of salt and black pepper; stir to combine and ensure pasta is submerged.
06 - Bring to a boil, then reduce heat to a gentle simmer; cover and cook 10–12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
07 - Stir in 1/2 cup heavy cream and the 5 oz baby spinach; cook uncovered 2–3 minutes, stirring, until the spinach wilts and the sauce becomes creamy.
08 - Remove from heat and stir in 1/2 cup grated Parmesan until melted and fully incorporated; adjust salt and pepper to taste.
09 - Serve immediately, garnished with extra grated Parmesan and fresh basil if desired.
