Bring a large sauce pot of water to a boil, add salt and pasta. Follow instructions on the package and cook until al dente and drain. Reserve 1/4 cup of the pasta water.
In a skillet, over medium-high heat, add 3 tablespoons of the sundried oil, then sauté shallot for about 3 minutes, then add garlic, cook for about 1 minute, long enough until garlic is fragrant.
Stir in the sun dried tomatoes, sauté for 2-3 minutes. Add paprika, vegetable broth and red pepper flakes. Add spinach and cream and simmer for 4-5 minutes, season with salt and pepper. Stir in the pasta and add the reserved pasta water as needed.
Serve immediately, garnish with fresh basil and parmesan cheese. Enjoy!
