Creamy, comforting pasta cooked in one pan with garlic butter and spinach.

8 oz pappardelle pasta

2 tbsp unsalted butter

2–3 garlic cloves, minced

2 cups vegetable broth or water

2 cups milk

1 tsp salt

2–3 cups fresh spinach

1 cup grated Parmesan

1 cup shredded cheddar

Black pepper

Red pepper flakes (optional)

Fresh parsley

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1. Melt butter and gently cook garlic.

2. Add pasta, broth, milk, and salt. Bring to a boil.

3. Simmer until pasta is al dente.

4. Stir in spinach until wilted.

5. Remove from heat and add cheeses, pepper, flakes, and parsley.

6. Serve hot.

Stir frequently for even cooking. Add a splash of milk when reheating.