# 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)
# Steps:
01 - Heat a splash of olive oil in a large deep skillet or Dutch oven over medium heat. Add the finely chopped onion and cook for 2 to 3 minutes until softened.
02 - Stir in the minced garlic and cook for 30 seconds until fragrant.
03 - Add the uncooked pasta, vegetable broth, and heavy cream to the skillet. Bring the mixture to a gentle boil, then reduce heat to a simmer.
04 - Incorporate dried oregano, dried basil, ground nutmeg, salt, black pepper, and optional chili flakes. Stir thoroughly to combine.
05 - Cover and simmer the mixture for 10 minutes, stirring occasionally to avoid sticking.
06 - Stir in the chopped spinach and cream cheese. Continue cooking, stirring intermittently, until pasta reaches al dente texture and spinach wilts, about 5 to 7 minutes.
07 - Add grated mozzarella and Parmesan cheeses, stirring until fully melted and sauce is creamy.
08 - Taste and modify seasoning as necessary.
09 - Plate hot and garnish with fresh chopped parsley and additional Parmesan cheese if desired.
