Cavatappi with Spinach and Sun-Dried Tomatoes

How to Prepare

1. Bring a large pot of salted water to a boil. Add cavatappi pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Add sun-dried tomatoes and cook for another 2 minutes, stirring occasionally.
4. Stir in fresh spinach in batches, allowing it to wilt down before adding more.
5. Add the cooked cavatappi to the skillet, tossing to combine with the spinach and sun-dried tomatoes.
6. Pour in heavy cream and grated Parmesan cheese, stirring until the sauce thickens. Add reserved pasta water as needed to adjust consistency.
7. Season with salt, black pepper, and red pepper flakes to taste. Stir in fresh basil leaves.
8. Serve hot, garnished with additional Parmesan if desired.