In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Sprinkle the flour over the melted butter and garlic. Stir continuously for about 1-2 minutes to cook the flour and create a roux.
Gradually whisk in the chicken or vegetable broth, followed by the milk. Stir until the mixture is smooth and begins to thicken.
Add the dried basil, garlic powder, Italian seasoning, dried parsley flakes, and crushed red pepper flakes. Season with salt and pepper to taste. Allow the sauce to simmer for about 5 minutes, stirring occasionally.
Add the chopped sun-dried tomatoes and baby spinach to the sauce. Stir until the spinach is wilted and everything is well combined.
Stir in the freshly grated parmesan cheese until melted and creamy. If the sauce is too thick, add a splash more broth or milk to reach your desired consistency.
Add the cooked penne pasta to the skillet and toss to coat the pasta with the sauce evenly.
Serve the Sun-dried Tomato Pasta hot, garnished with extra parmesan cheese and fresh chopped basil. Enjoy!
