# Components:
→ Pasta
01 - 12 ounces penne or fusilli, uncooked
→ Vegetables
02 - 5 ounces baby spinach
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
→ 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 herb blend
12 - 1/4 teaspoon red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste
# Method:
01 - Heat a large deep skillet or Dutch oven over medium heat and add the olive oil. Once shimmering, add the chopped onion and cook, stirring occasionally, until softened, about 2 to 3 minutes.
02 - Stir in the minced garlic and cook until fragrant, about 1 minute, taking care not to brown it.
03 - Add the sliced sun‑dried tomatoes and cook for another minute to bloom their flavor into the oil.
04 - Pour in the dry white wine and simmer until slightly reduced, about 2 to 3 minutes, scraping any browned bits from the pan.
05 - 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.
06 - Bring the mixture to a boil, then reduce to a gentle simmer. Cover and cook, stirring occasionally, until the pasta is al dente and most liquid is absorbed, about 10 to 12 minutes.
07 - Uncover and stir in the heavy cream and 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 the grated Parmesan until melted and the sauce is cohesive. Taste and adjust salt and pepper as needed.
09 - Portion into bowls while hot and garnish with extra Parmesan or fresh basil if desired.
