Ingredients:

  • 1 lb (450g) fettuccine pasta
  • 4 cups (950ml) water
  • 1 tbsp (15g) salt
  • 2 tbsp (30ml) olive oil
  • 3 cloves (15g) garlic, minced
  • 3/4 cup (110g) sun-dried tomatoes, drained and finely chopped
  • 1 cup (240ml) half-and-half
  • 1/2 cup (120ml) low-sodium vegetable broth
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 cups (60g) fresh baby spinach
  • 1/4 tsp (1.2g) crushed red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook until just under al dente (1-2 minutes less than package directions). Reserve 1 cup (240ml) of the starchy pasta water before draining.
  2. Heat olive oil in a deep skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in the chopped sun-dried tomatoes and red pepper flakes, cooking for another 2 minutes.
  3. Pour in the vegetable broth to deglaze the pan, scraping up any browned bits. Lower the heat to medium-low and stir in the half-and-half. Simmer gently for 3-5 minutes until the sauce begins to thicken slightly.
  4. Whisk in the Parmesan cheese until the sauce is smooth and mahogany-colored.
  5. Toss the cooked fettuccine and fresh baby spinach into the sauce. Stir until the spinach has wilted and the pasta is evenly coated. If the sauce is too thick, stir in reserved pasta water one tablespoon at a time until the desired consistency is reached.