Description
A cozy and delightful pasta dish combining creamy artichoke and fresh spinach for a comforting meal.
Ingredients
- 250g pasta (penne or rigatoni)
- 2 cups fresh spinach
- 1 can (14 oz) artichoke hearts, drained and chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 4 oz cream cheese
- 1/2 cup milk or cream
- 1/3 cup grated Parmesan cheese
- Salt to taste
- Pepper to taste
- Red pepper flakes (optional)
Instructions
- Boil pasta in salted water until al dente. Reserve ½ cup of pasta water and drain.
- Heat olive oil in a skillet over medium heat, and sauté garlic until fragrant.
- Add spinach to the skillet and cook until wilted, stirring occasionally.
- Stir in the chopped artichoke hearts and cook for a minute.
- Add cream cheese and milk, stirring until smooth and melted.
- Mix in Parmesan cheese, seasoning with salt, pepper, and optional red pepper flakes to taste.
- Combine the drained pasta with the sauce, tossing to coat. Use reserved pasta water to adjust the sauce’s consistency if needed.
- Serve hot, garnished with additional cheese and cracked pepper on top.
Notes
For a spicier version, add red pepper flakes. Store leftovers in an airtight container in the refrigerator.