# What You'll Need:
→ Pasta
01 - 10 oz penne or fusilli pasta, uncooked
→ Vegetables
02 - 7 oz fresh baby spinach, roughly chopped
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy & Liquids
05 - 3 cups vegetable broth
06 - ¾ cup + 2 tbsp heavy cream
07 - 1 cup grated mozzarella cheese
08 - ½ cup grated Parmesan cheese
09 - 2 tbsp cream cheese
→ Seasonings
10 - ½ tsp dried oregano
11 - ½ tsp dried basil
12 - ¼ tsp ground nutmeg
13 - Salt and black pepper to taste
14 - Pinch of chili flakes (optional)
→ Garnish
15 - Fresh parsley, chopped (optional)
16 - Extra Parmesan cheese (optional)
# How-To Steps:
01 - Heat a splash of olive oil in a large, deep skillet or Dutch oven over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened.
02 - Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
03 - Stir in uncooked pasta, vegetable broth, and heavy cream. Bring mixture to a gentle boil, then lower heat to a simmer.
04 - Incorporate dried oregano, dried basil, ground nutmeg, salt, black pepper, and chili flakes if desired. Stir evenly.
05 - Cover and let simmer for 10 minutes, stirring occasionally to prevent sticking.
06 - Mix in chopped spinach and cream cheese. Continue cooking, stirring occasionally, until the pasta is al dente and the spinach is wilted, about 5 to 7 minutes.
07 - Fold in mozzarella and Parmesan cheese, stirring until melted and sauce is creamy.
08 - Taste and adjust seasoning if needed. Serve warm garnished with fresh parsley and extra Parmesan cheese if desired.
