- In a food processor, finely chop the sun-dried tomatoes, basil, oil, capers and garlic. Set aside the sun-dried tomato pesto (see note).
- In a large pot over medium-high heat, bring the milk and broth to a boil. Add the pasta and stir. Season with salt and pepper. Cook over medium heat for 8 minutes, stirring frequently, until the pasta is al dente.
- Stir in the sun-dried tomato pesto and spinach. Cook for 1 minute, allowing the spinach to wilt and the sauce to thicken. Serve sprinkled with Parmesan.
For an even quicker option, substitute your favourite store-bought pesto (1/4 cup).