Cook pasta according to package instructions. Drain and rinse with cold water to help keep noodles from sticking together. Set aside.

Heat a skillet over medium heat. Use a little bit of the oil from the sun-dried tomatoes to sauté them for 1-2 minutes. Add garlic and sauté 30 seconds more.

Push to the side and add butter to the pan. Whisk in flour, stirring well for 1-2 minutes until golden (careful not to burn it). Add spices: dried basil, garlic powder, Italian seasoning, parsley, and red pepper flakes. Taste and add salt, pepper, and additional spices as needed.

Gradually whisk in broth and milk, and cook for several minutes, until sauce slightly thickens. Stir in parmesan cheese. Stir in spinach.

Add cooked pasta and toss to coat. Divide into bowls. Garnish with fresh chopped basil, and an extra sprinkle of parmesan cheese, if desired.