Sun Dried Tomato Pasta

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12 oz. penne pasta, mini size or regular*
10 cups hot water
Salt and black pepper
8 oz. baby spinach (8 cups packed), chopped
2 Tbsp oil from jar of sun dried tomatoes
4 tsp minced garlic (4 cloves)
2 Tbsp tomato paste
1/2 cup (slightly packed) sun dried tomato halves in oil, well drained, finely chopped
2 tsp Italian seasoning
1/4 tsp crushed red pepper flakes (or 1/2 tsp for slightly spicier)
1 cup reserved pasta water
1 cup heavy cream
1 cup (2 oz) finely shredded parmesan cheese
2 Tbsp chopped fresh basil
1 1/2 tsp fresh lemon juice (optional)
3/4 tsp paprika (optional)

In a large pot bring 10 cups water to a boil. Season with a fair amount of salt. Cook pasta just to al dente according to directions on package, before draining reserve 1 cup pasta water.
While the pasta cooks, in a saucepan heat sun dried tomato oil over medium-low heat. Add garlic and saute 20 seconds or just barely deepening in color. Add tomato paste and cook and stir 30 seconds.
Carefully pour in heavy cream, then add sun dried tomatoes, Italian seasoning and red pepper flakes. Bring mixture to a simmer.
Reduce heat to low, add parmesan and stir until melted.
Pour sun dried tomato sauce into now empty pot that was used to cook pasta. Return drained pasta to pot with the sauce along with the spinach and 1/2 cup pasta water.
Cook over medium-low heat until spinach just wilts. Season with salt and pepper to taste.
Off heat stir in basil, and if using lemon and paprika. Thin with up to an additional 1/2 cup pasta water as needed.

Sun Dried Tomato Pasta#