# 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 1/2 cups vegetable broth
08 - 1 cup heavy cream
09 - 1/2 cup whole milk
→ Cheese & Herbs
10 - 1/2 cup grated Parmesan cheese
11 - 1 tsp dried Italian herb mix (basil, oregano, thyme)
12 - 1/4 cup fresh basil, chopped
13 - 1 tbsp fresh parsley, chopped
14 - 1/2 tsp crushed red pepper flakes (optional)
→ Seasonings
15 - Salt and freshly ground black pepper, to taste
# Method:
01 - Heat olive oil in a large deep skillet over medium heat. Add minced garlic and diced onion; sauté for 2 to 3 minutes until fragrant and translucent.
02 - Stir in julienned sun-dried tomatoes and cook for 1 minute to release their flavors.
03 - Add uncooked pasta, vegetable broth, heavy cream, and whole milk to the skillet. Stir well to ensure the pasta is submerged.
04 - Season with dried Italian herbs, salt, and pepper. Bring 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 sauce has thickened.
05 - Add baby spinach and cook for 2 to 3 minutes until wilted and incorporated into the sauce.
06 - Stir in grated Parmesan cheese until fully melted and the sauce reaches a velvety consistency.
07 - Remove from heat. Fold in chopped fresh basil and parsley. Adjust seasoning with additional salt or pepper as needed.
08 - Plate immediately, garnishing with extra Parmesan and a sprinkle of crushed red pepper flakes if desired.
