Sauté the diced red onion in olive oil over medium heat for 3-5 minutes until soft.

Add chopped spinach and basil, sauté for 2-3 minutes until spinach is wilted and bright green.

In a separate saucepan, combine heavy cream, vegetable broth, parmesan, garlic powder, and Italian seasoning. Cook over medium-high heat for 10-12 minutes until thickened.

Cook the rotini pasta in salted boiling water for 8-12 minutes, then drain.

Combine the sauce with the pasta and sautéed vegetables, stirring until well coated, and serve immediately.