1-First: drain the oil from the jar of sun-dried tomatoes into a large pot or skillet, and set the tomatoes aside for later. Over medium-high heat, add the bell peppers, shallots, garlic, basil, oregano, dill, chili flakes, salt, and pepper to the pot and cook until the peppers soften and the garlic smells amazing, about 5 minutes.

2-Next: add 4 cups of water, bring it to a boil, then stir in the penne pasta and cook until it’s al dente, around 7 minutes. After that, mix in the red wine vinegar, fresh spinach, artichokes, and the reserved sun-dried tomatoes for a burst of color and flavor.

3-Finally: break the burrata cheese over the pasta, remove from heat, and let it sit for 2-3 minutes. Gently stir everything until the cheese melts into a creamy mix, then serve it up right away, topped with fresh basil. This method keeps the nutrients in the spinach intact while blending all the tastes beautifully.