Creamy Sun-Dried Tomato Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about half a cup of the starchy cooking water before draining.

Heat a skillet over medium heat and add oil from the sun-dried tomato jar. Add minced garlic and sliced sun-dried tomatoes. Cook, stirring often, until fragrant.

Pour in the white wine and let it reduce by about half. Stir in the heavy cream and chopped spinach. Simmer gently until the spinach wilts and the sauce thickens slightly. Season with salt and pepper.

Add the drained pasta to the sauce, tossing to coat. Add a splash of reserved pasta water to loosen the sauce if needed. Top with fresh chives or parsley and plenty of grated Parmesan.