Velvety garlic sauce melds with tender noodles, sun-dried tomatoes, spinach, and fresh herbs in one pot.
# What You 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 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; cook for 2 to 3 minutes until fragrant and translucent.
02 - Stir in sun-dried tomatoes and sauté for 1 minute to release their flavor.
03 - Add uncooked pasta, vegetable broth, heavy cream, and whole milk to the skillet. Stir gently to ensure pasta is fully submerged.
04 - Sprinkle in dried Italian herbs, salt, and freshly ground black pepper. Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered, stirring frequently for 10 to 12 minutes until pasta is al dente and sauce is creamy.
05 - Add baby spinach to the skillet and cook for 2 to 3 minutes until wilted and incorporated into the sauce.
06 - Stir grated Parmesan cheese into the sauce until melted and thickened.
07 - Remove the skillet from heat. Fold in chopped fresh basil and parsley, adjusting seasoning as necessary.
08 - Plate the pasta and garnish with additional Parmesan cheese and a pinch of crushed red pepper flakes if desired. Serve immediately.
