Ingredients:
- 8 oz (225g) pasta (penne, fettuccine, rotini, or your favorite shape)
- Salt, for pasta water
- 1 tablespoon (15ml) olive oil
- 3 cloves garlic, minced
- 1 (14 oz / 400g) can artichoke hearts, drained and chopped
- 4 cups (approximately 115g) fresh spinach, roughly chopped
- 4 oz (115g) cream cheese, softened
- ½ cup (120ml) sour cream (or Greek yogurt)
- ½ cup (50g) grated Parmesan cheese
- ½ cup (50g) shredded mozzarella cheese
- ½ teaspoon (2.5ml) salt
- ¼ teaspoon (1.25ml) black pepper
- ¼ teaspoon (1.25ml) red pepper flakes (optional, for a little kick!)
- ½ cup (120ml) reserved pasta water (adjust as needed)
Instructions:
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve ½ cup pasta water, then drain the pasta.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add chopped artichoke hearts and cook for 2-3 minutes.
- Stir in the spinach and cook until wilted (about 2 minutes).
- Reduce heat to low. Add cream cheese, sour cream, Parmesan, mozzarella, salt, pepper, and red pepper flakes (if using). Stir until smooth and creamy, adding reserved pasta water a little at a time to reach desired consistency.
- Add the cooked pasta to the skillet. Toss until evenly coated in the sauce.
- Serve hot, garnished with extra Parmesan or red pepper flakes, if desired.