# 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 and Liquids
05 - 3 cups vegetable broth
06 - 3/4 cup plus 2 tablespoons heavy cream
07 - 1 cup grated mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
09 - 2 tablespoons cream cheese
→ Seasonings
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon dried basil
12 - 1/4 teaspoon 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 Make It:
01 - Heat a splash of olive oil in a large deep skillet or Dutch oven over medium heat. Cook the chopped onion for 2 to 3 minutes until softened.
02 - Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add uncooked pasta, vegetable broth, and heavy cream to the skillet. Bring to a gentle boil, then lower heat to maintain a simmer.
04 - Incorporate dried oregano, dried basil, ground nutmeg, salt, black pepper, and chili flakes if desired. Stir thoroughly.
05 - Cover the skillet and simmer for 10 minutes, stirring occasionally to prevent sticking.
06 - Mix in roughly chopped spinach and cream cheese. Continue cooking, stirring occasionally, until pasta is al dente and spinach is wilted, approximately 5 to 7 minutes.
07 - Stir in grated mozzarella and Parmesan until fully melted and sauce reaches a creamy consistency.
08 - Taste and adjust seasoning if necessary. Serve immediately, garnished with fresh parsley and extra Parmesan cheese as desired.
