Instructions

1. Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the chopped sun-dried tomatoes to the skillet and cook for 2-3 minutes, stirring occasionally.
4. Stir in the fresh spinach and cook until wilted, about 2 minutes.
5. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and stir in the grated Parmesan cheese until melted and combined.
6. Add the Italian seasoning, salt, and black pepper. Stir well to combine.
7. Add the cooked fusilli pasta to the skillet and toss to coat in the creamy sauce. Cook for an additional 2 minutes to heat through.
8. Serve immediately, garnished with extra Parmesan cheese and fresh cracked pepper if desired.