# What You'll Need:
→ Pasta
01 - 12 oz fettuccine or penne
→ 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 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, to taste
16 - 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 garlic and onion; sauté for 2 to 3 minutes until fragrant and translucent.
02 - Add julienned sun-dried tomatoes to the skillet and cook for 1 minute, stirring frequently.
03 - Add uncooked pasta, vegetable broth, heavy cream, and whole milk into the pot. Stir well to ensure pasta is submerged.
04 - Sprinkle in dried Italian herbs, salt, and pepper. Bring to a gentle boil, then reduce heat to medium-low. Simmer uncovered, stirring often, for 10 to 12 minutes until pasta is al dente and sauce has thickened.
05 - Stir in baby spinach and cook for 2 to 3 minutes until wilted.
06 - Add grated Parmesan cheese and stir until melted, allowing the sauce to thicken further.
07 - Remove from heat and fold in chopped fresh basil and parsley. Adjust seasoning with additional salt and pepper as needed.
08 - Dish out the pasta while hot, garnished with extra Parmesan cheese and a pinch of crushed red pepper flakes if desired.
