# Components:
→ One-Pot Base
01 - 1 pound penne or rigatoni pasta
02 - 2 tablespoons olive oil
03 - 1 medium onion, diced
04 - 4 cloves garlic, minced
05 - 1/2 cup sun-dried tomatoes, chopped
06 - 3 1/2 cups vegetable broth
07 - 1 cup heavy cream
08 - 1 teaspoon Italian seasoning
09 - 1/2 teaspoon red pepper flakes
→ Finishing
10 - 4 cups fresh baby spinach
11 - 3/4 cup grated Parmesan cheese
12 - 2 tablespoons fresh basil, chopped
13 - Salt and freshly ground black pepper, to taste
14 - Lemon wedges, for serving
# Directions:
01 - Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add diced onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and chopped sun-dried tomatoes; cook for 1 minute until fragrant.
02 - Add pasta, vegetable broth, heavy cream, Italian seasoning, and red pepper flakes to the pot. Stir well to combine and bring the mixture to a boil.
03 - Reduce heat to medium-low and simmer uncovered, stirring frequently, for 12 to 15 minutes until the pasta is tender and most of the liquid is absorbed. The mixture should be creamy but not dry.
04 - Stir in fresh baby spinach and cook for 1 to 2 minutes until wilted. The residual heat will finish the cooking.
05 - Remove from heat and fold in grated Parmesan cheese until melted and fully combined. Season with salt and freshly ground black pepper to taste.
06 - Garnish with chopped fresh basil and serve immediately with lemon wedges and extra Parmesan cheese as desired.
