1-Cook the pasta according to package instructions until al dente. Once cooked, drain and rinse with cold water to prevent sticking. I’ve found this little trick makes a huge difference in the final texture of the dish!

2-While the pasta cooks, heat a skillet over medium heat and sauté sun-dried tomatoes in a bit of their oil for 1-2 minutes. This step releases their incredible aroma and intensifies their flavor.

3-Add minced garlic to the skillet and cook for just 30 seconds until fragrant. Be careful not to let the garlic burn, as it can turn bitter.

4-Push the tomato and garlic mixture to one side of the skillet. Add butter to the cleared space and allow it to melt completely.

5-Once the butter is melted, whisk in the flour and cook for 1-2 minutes, stirring constantly until the mixture turns golden. This creates a roux that will thicken our sauce beautifully.

6-Add the dried basil, garlic powder, Italian seasoning, parsley, and red pepper flakes to the roux. Give it a taste and adjust the seasonings as needed.

7-Gradually whisk in the broth and milk, continuing to stir as you pour. Cook until the sauce thickens slightly, which usually takes about 3-5 minutes.

8-Stir in the parmesan cheese until it’s completely melted and incorporated. Then add the spinach and cook until it wilts into the sauce, which should take just a minute or two.

9-Add the cooked pasta to the skillet and toss everything together until the pasta is well-coated with the sauce.

10-Remove from heat and garnish with fresh basil and extra parmesan cheese if desired. Serve immediately while warm and enjoy!