Ingredients:
- 8 ounces of pasta (such as penne or fettuccine)
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Red pepper flakes (optional, for a bit of heat)
- Chopped parsley, for garnish (optional)
Instructions:
- Cook the pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
- Add the chopped artichoke hearts to the skillet and cook for another 2-3 minutes, until heated through.
- Stir in the fresh spinach leaves and cook until wilted.
- Pour in the heavy cream and bring to a simmer. Let it cook for a few minutes until slightly thickened.
- Add the cooked pasta to the skillet and toss to coat it in the creamy sauce. If the sauce is too thick, you can add a bit of reserved pasta water to thin it out.
- Stir in the grated Parmesan cheese until melted and well combined. Season with salt, pepper, and red pepper flakes if using, to taste.
- Once everything is heated through and the sauce has reached your desired consistency, remove the skillet from the heat.
- Serve the Spinach and Artichoke Creamy Garlic Parmesan Pasta hot, garnished with chopped parsley if desired. Enjoy!
This dish makes a delicious and satisfying meal, perfect for a cozy night in or for entertaining guests.
Spinach and Artichoke Creamy Garlic Parmesan Pasta
Servings
4
servingsPrep time
10
minutesCooking time
20
minutesIngredients
8 ounces of pasta (such as penne or fettuccine)
2 tablespoons butter
4 cloves garlic, minced
1 can (14 ounces) artichoke hearts, drained and chopped
2 cups fresh spinach leaves
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Red pepper flakes (optional, for a bit of heat)
Chopped parsley, for garnish (optional)
Directions
- Cook the pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
- Add the chopped artichoke hearts to the skillet and cook for another 2-3 minutes, until heated through.
- Stir in the fresh spinach leaves and cook until wilted.
- Pour in the heavy cream and bring to a simmer. Let it cook for a few minutes until slightly thickened.
- Add the cooked pasta to the skillet and toss to coat it in the creamy sauce. If the sauce is too thick, you can add a bit of reserved pasta water to thin it out.
- Stir in the grated Parmesan cheese until melted and well combined. Season with salt, pepper, and red pepper flakes if using, to taste.
- Once everything is heated through and the sauce has reached your desired consistency, remove the skillet from the heat.
- Serve the Spinach and Artichoke Creamy Garlic Parmesan Pasta hot, garnished with chopped parsley if desired. Enjoy!
Notes
- This dish makes a delicious and satisfying meal, perfect for a cozy night in or for entertaining guests. Adjust the seasoning and thickness of the sauce according to your preference.
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