Velvety garlic cream sauce with sun-dried tomatoes, spinach, and herbs, simmered with tender pasta.
# 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 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 and sauté for 2 to 3 minutes until fragrant and translucent.
02 - Add the julienned sun-dried tomatoes to the skillet and sauté for 1 minute.
03 - Add the uncooked pasta, vegetable broth, heavy cream, and whole milk. Stir to ensure pasta is fully submerged.
04 - Sprinkle in the dried Italian herbs, salt, and black 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 liquid reduces to a creamy consistency.
05 - Incorporate the baby spinach and cook for 2 to 3 minutes until wilted.
06 - Stir in grated Parmesan cheese until fully melted and the sauce thickens.
07 - Remove from heat and fold in fresh chopped basil and parsley. Adjust seasoning with additional salt and pepper if needed.
08 - Plate the pasta and garnish with extra Parmesan and a pinch of crushed red pepper flakes if desired. Serve immediately.
