Step 1

Cook pasta according to package instructions. Drain and rinse with cold water to help keep noodles from sticking together. Set aside.

Step 2

Heat a skillet over medium heat. Use a little bit of the oil from the sun-dried tomatoes to sauté them for 1-2 minutes. Add garlic and sauté 30 seconds more.

Step 3

Push to the side and add butter to the pan. Whisk in flour, stirring well for 1-2 minutes until golden (careful not to burn it). Add spices: dried basil, garlic powder, Italian seasoning, parsley, and red pepper flakes. Taste and add salt, pepper, and additional spices as needed.

Step 4

Gradually whisk in broth and milk, and cook for several minutes, until sauce slightly thickens. Stir in parmesan cheese. Stir in spinach.

Step 5

Add cooked pasta and toss to coat. Divide into bowls. Garnish with fresh chopped basil, and an extra sprinkle of parmesan cheese, if desired.