# What You 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 - 3/4 cup plus 2 tbsp heavy cream
07 - 1 cup grated mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
09 - 2 tbsp cream cheese
→ Seasonings
10 - 1/2 tsp dried oregano
11 - 1/2 tsp dried basil
12 - 1/4 tsp ground nutmeg
13 - Salt, to taste
14 - Black pepper, to taste
15 - Pinch of chili flakes (optional)
→ Garnish
16 - Fresh parsley, chopped (optional)
17 - Extra grated Parmesan cheese (optional)
# How to Make:
01 - Heat a splash of olive oil in a large deep skillet or Dutch oven over medium heat. Add finely chopped onion and cook for 2 to 3 minutes until softened.
02 - Add minced garlic to the skillet and cook for 30 seconds until fragrant.
03 - Stir in uncooked pasta, vegetable broth, and heavy cream. Bring mixture to a gentle boil, then reduce heat to a simmer.
04 - Add dried oregano, dried basil, ground nutmeg, salt, black pepper, and chili flakes if using. Stir well to combine.
05 - Cover the skillet and simmer for 10 minutes, stirring occasionally to prevent pasta from sticking.
06 - Incorporate chopped spinach and cream cheese into the skillet. Continue cooking with occasional stirring until pasta is al dente and spinach is wilted, about 5 to 7 minutes.
07 - Stir in grated mozzarella and Parmesan cheese until fully melted and the sauce reaches a creamy consistency.
08 - Taste and adjust seasonings as needed. Serve hot, garnished with fresh parsley and extra Parmesan cheese if desired.
