Ingredients
Scale
- 12 oz rotini pasta
- 2 cups fresh spinach
- 1 can artichoke hearts, drained and chopped
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Start by boiling a large pot of salted water. Add the rotini and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the chopped artichoke hearts and spinach. Cook for 2-3 minutes, or until the spinach wilts.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and half of the mozzarella cheese, mixing until melted and creamy.
- Add the cooked rotini to the skillet and toss to combine, ensuring the pasta is well coated. Season with salt and pepper to taste.
- Sprinkle the remaining mozzarella cheese on top and let it melt slightly, about 2 minutes.
- Serve hot, garnished with extra Parmesan if desired, and enjoy!
- Prep Time: 10
- Cook Time: 20
Nutrition
- Calories: 600
- Fat: 35g
- Carbohydrates: 50g
- Protein: 20g