Cook pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove sausage from skillet and set aside.

In the same skillet, add minced garlic and sun-dried tomatoes. Cook for 1-2 minutes until garlic is fragrant.

Stir in chicken broth, heavy cream, and dried Italian seasoning. Bring to a simmer and cook for 5 minutes, stirring occasionally, until sauce slightly thickens.

Season with salt and pepper to taste.

Add cooked sausage back into the skillet along with fresh baby spinach. Stir until spinach wilts.

Add cooked pasta to the skillet and toss to coat evenly with the sauce.

Stir in grated Parmesan cheese until melted and combined.

Remove from heat and let the pasta rest for a few minutes to allow the sauce to thicken slightly.

Garnish with fresh basil leaves before serving.

Prep Time: 30 minutes

Kcal: Approximately 600 per serving