Ingredients
-
12 oz pasta (penne, rigatoni, or fettuccine)
-
2 tablespoons olive oil
-
3 cloves garlic, minced
-
1 can (14 oz) artichoke hearts, drained and chopped
-
3 cups fresh spinach, chopped
-
1 cup cream cheese
-
½ cup sour cream
-
1 cup milk or heavy cream
-
½ teaspoon salt
-
½ teaspoon black pepper
-
½ teaspoon red pepper flakes (optional)
-
¾ cup grated Parmesan cheese
-
½ cup shredded mozzarella cheese
Instructions
-
Cook the Pasta:
-
Bring a large pot of salted water to a boil and cook the pasta according to package directions.
-
Reserve ½ cup of pasta water, then drain and set aside.
-
-
Sauté the Garlic & Veggies:
-
In a large pan, heat olive oil over medium heat.
-
Add minced garlic and cook for 1 minute until fragrant.
-
Stir in the chopped artichokes and spinach, cooking until spinach is wilted.
-
-
Make the Sauce:
-
Lower the heat and stir in the cream cheese, sour cream, and milk.
-
Add salt, black pepper, and red pepper flakes (if using).
-
Mix well until smooth and creamy.
-
-
Combine Everything:
-
Add the cooked pasta to the sauce, tossing to coat.
-
Stir in the Parmesan and mozzarella until melted.
-
If the sauce is too thick, add some reserved pasta water to loosen it.
-
-
Serve & Enjoy!
-
Garnish with extra Parmesan and fresh herbs if desired.
-
Serve warm and enjoy the rich, cheesy goodness! 😋✨
-