Ingredients
Scale
- 12 oz pasta (fettuccine or penne recommended)
- 1 can artichoke hearts (14 oz, drained and chopped)
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1 cup heavy cream
- 1/2 cup cream cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- Optional: red pepper flakes (for a kick)
Instructions
- Start by cooking the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in the artichoke hearts and spinach. Cook for 2-3 minutes, allowing the spinach to wilt.
- Reduce the heat to low. Add cream cheese and heavy cream to the skillet. Stir until the cream cheese is melted and everything is well combined.
- Mix in the Parmesan cheese, stirring until the sauce is creamy and smooth. Season with salt, pepper, and red pepper flakes if desired.
- Finally, add the cooked pasta to the sauce. Toss to combine, ensuring every piece is coated in that delicious creaminess.
- Serve immediately and enjoy your homemade pasta!
- Prep Time: 10
- Cook Time: 20