# What You 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 sun-dried tomatoes, julienned, oil-packed and drained
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 blend (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 Make It:
01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add minced garlic and diced onion; cook for 2 to 3 minutes until fragrant and translucent.
02 - Incorporate sun-dried tomatoes and sauté for an additional minute to release flavors.
03 - Add uncooked pasta, vegetable broth, heavy cream, and whole milk to the pot. Stir to ensure pasta is fully submerged.
04 - Sprinkle dried Italian herbs, salt, and pepper. Bring mixture to a gentle boil, then lower heat to medium-low. Simmer uncovered, stirring frequently, for 10 to 12 minutes until pasta is al dente and sauce has thickened.
05 - Add baby spinach to the pot and cook for 2 to 3 minutes until wilted and incorporated.
06 - Stir in grated Parmesan cheese until melted and sauce reaches desired creaminess.
07 - Remove from heat. Fold in chopped fresh basil and parsley. Taste and adjust seasoning as necessary.
08 - Serve immediately, garnished with additional Parmesan cheese and a pinch of crushed red pepper flakes if preferred.
