# 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 - 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 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. Add finely chopped onion and cook for 2 to 3 minutes until softened.
02 - Incorporate minced garlic into 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 maintain a simmer.
04 - Add dried oregano, dried basil, ground nutmeg, salt, black pepper, and optional chili flakes. Stir thoroughly to combine.
05 - Cover skillet and simmer for 10 minutes, stirring occasionally to prevent pasta from sticking.
06 - Incorporate chopped fresh spinach and cream cheese. Continue cooking and stirring intermittently until pasta is al dente and spinach has wilted, approximately 5 to 7 minutes.
07 - Fold in grated mozzarella and Parmesan cheeses, stirring until fully melted and sauce reaches a creamy consistency.
08 - Taste and adjust salt, pepper, or other seasonings as desired.
09 - Plate hot, garnishing with fresh chopped parsley and additional Parmesan cheese if preferred.
