# What You'll Need:
→ Pasta
01 - 12 ounces fettuccine or penne pasta
→ Vegetables & Aromatics
02 - 2 tablespoons 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 teaspoon dried Italian herb mix (basil, oregano, thyme)
12 - ¼ cup fresh basil, chopped
13 - 1 tablespoon fresh parsley, chopped
14 - ½ teaspoon crushed red pepper flakes (optional)
→ Seasonings
15 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add minced garlic and diced onion and cook for 2 to 3 minutes until fragrant and translucent.
02 - Stir in the julienned sun-dried tomatoes and sauté for an additional 1 minute to release their flavor.
03 - Add the uncooked pasta, vegetable broth, heavy cream, and whole milk into the pot. Stir gently to fully submerge the pasta.
04 - Sprinkle in the dried Italian herb mix along with salt and freshly ground black 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 thickens into a creamy sauce.
05 - Add the fresh baby spinach and cook for 2 to 3 minutes, stirring until the spinach wilts.
06 - Stir in the grated Parmesan cheese until it fully melts and the sauce thickens to your desired consistency.
07 - Remove the skillet from heat and fold in chopped fresh basil and parsley. Adjust seasoning as needed.
08 - Plate the pasta and garnish with extra Parmesan cheese and a pinch of crushed red pepper flakes if preferred. Serve immediately while hot.
