1/2cupshredded Parmesan cheeseplus additional for garnishing
1tspsalt
1/2-1tspcrushed red pepper flakes
16 ozpackage fresh baby spinach
2-3Tbspchopped fresh basil or Italian parsley
reserved pasta water
Instructions
Cook the cavatappi pasta in salted water per the package directions until al dente. Drain well reserving the hot pasta water.
To a separate pot add drained cavatappi pasta, 1 cup reserved pasta water, Boursin cheese, heavy cream, Parmesan cheese, sun-dried tomatoes, salt and crushed red pepper flakes.
Mix well, simmering over medium-low heat stirring constantly for 3-5 minutes or until the cheese has melted and coated the pasta. Add more of the hot pasta water 1/2 cup at a time (You'll need around 2 cups total) to loosen the sauce adding water just until it reaches your desired consistency.
To the pot add the baby spinach. Continue to stir over medium-low heat until the spinach has wilted. (You can add a bit more hot pasta water to wilt the spinach, if needed.)
Serve immediately garnished with Parmesan cheese and chopped parsley.