Instructions

1. 1

   Bring large pot of salted water to rolling boil. Add pasta and cook according to package directions until al dente.

2. 2

   Before draining, reserve about 1 cup of starchy pasta water. Drain pasta and set aside.

3. 3

   Heat olive oil in large skillet over medium heat. Add chopped onion and cook 5-7 minutes until softened and translucent.

4. 4

   Add minced garlic and red pepper flakes (if using), cook 1 minute until fragrant.

5. 5

   Pour in crushed tomatoes, vegetable broth, and dried oregano. Stir well and simmer 5-7 minutes.

6. 6

   Reduce heat to low, stir in heavy cream until incorporated.

7. 7

   Add fresh spinach handful at a time, allowing each batch to wilt before adding more. Season with salt and pepper.

8. 8

   Add cooked pasta to skillet with sauce. Toss until fully coated.

9. 9

   Stir in grated Parmesan cheese until melted and sauce is smooth.

10. 10

    If sauce is too thick, add splash of reserved pasta water to reach desired consistency.

11. 11

    Garnish with fresh basil or parsley and serve immediately.