Begin by heating a large pot or Dutch oven over medium heat. Add a drizzle of olive oil, then toss in the finely chopped onion. Sauté for about 3-4 minutes until the onion is translucent. Next, add the minced garlic and sauté for an additional minute until fragrant.
To the pot, add the uncooked short pasta, vegetable broth, diced tomatoes (with their liquid), and marinara sauce. Stir to combine all the ingredients, ensuring that the pasta is submerged in the liquid.
Sprinkle in the Italian seasoning, sea salt, and cracked pepper. Stir to evenly distribute the seasonings throughout the pot.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 12-15 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
Once the pasta is cooked, stir in the heavy cream and chopped baby spinach. The spinach will wilt quickly, adding a vibrant green color and nutritional boost to your dish.
Remove the pot from heat and stir in the freshly grated parmesan cheese until melted and creamy. If desired, feel free to add more heavy cream for an even richer sauce.
To finish, sprinkle with fresh basil before serving. This adds a lovely aroma and a hint of freshness that complements the creamy sauce beautifully.
