# What You'll Need:
→ Pasta
01 - 12 oz fettuccine or penne pasta
→ Vegetables & Aromatics
02 - 2 tbsp olive oil
03 - 4 cloves garlic, minced
04 - 1 small yellow onion, finely diced
05 - 1 cup oil-packed sun-dried tomatoes, drained and julienned
06 - 3 cups baby spinach
→ Liquids
07 - 3 ½ cups vegetable broth
08 - 1 cup heavy cream
09 - ½ cup whole milk
→ Cheese & Herbs
10 - ½ cup grated Parmesan cheese
11 - 1 tsp dried Italian herb mix (basil, oregano, thyme)
12 - ¼ cup fresh basil, chopped
13 - 1 tbsp fresh parsley, chopped
14 - ½ tsp crushed red pepper flakes (optional)
→ Seasonings
15 - Salt and freshly ground black pepper, to taste
# How-To:
01 - Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add minced garlic and diced onion, sautéing for 2 to 3 minutes until fragrant and translucent.
02 - Stir in the drained sun-dried tomatoes and cook for 1 minute to release their flavor.
03 - Add the uncooked pasta, vegetable broth, heavy cream, and whole milk to the pot. Stir gently to ensure the pasta is fully submerged.
04 - Sprinkle in the dried Italian herbs, salt, and freshly ground pepper. Bring the mixture to a gentle boil, then reduce heat to medium-low. Simmer uncovered, stirring frequently, for 10 to 12 minutes until pasta is al dente and the liquid has thickened into a creamy sauce.
05 - Add the baby spinach and cook for 2 to 3 minutes until wilted.
06 - Stir in the grated Parmesan cheese until fully melted and the sauce is smooth and thickened.
07 - Remove from heat. Fold in the fresh basil and parsley. Adjust salt and pepper to taste. Serve immediately, garnished with extra Parmesan and optional crushed red pepper flakes.
