Creamy Artichoke Spinach Pasta (+ Dining Out With The Kids)
 
Prep time
Cook time
Total time
 
:
Serves: 4
Ingredients
  • 12 ounces dried bowtie (farfalle) pasta, cooked al dente according to package directions
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 1 8-ounce package cream cheese
  • 2 cups whole milk
  • 1 14-ounce cans artichoke hearts, quartered
  • ⅓ cup sun-dried tomatoes packed in oil, chopped
  • 1 tablespoon chopped fresh parsley
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup grated mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 6-ounce bags baby spinach leaves or two bunches spinach, stalks removed
  • Panko breadcrumbs for sprinkling
  • Parmesan cheese shavings for garnish, optional
Instructions
  1. Melt the butter in a large skillet over medium-high heat and cook the garlic for 2 minutes.
  2. Add the cream cheese and stir until melted (the cream cheese will remain lumpy). Add the milk, bring to a simmer, and whisk constantly until no lumps are remaining. Add the salt and freshly ground black pepper and simmer for 3 another minutes.
  3. Add the artichokes, sun-dried tomatoes and parsley and simmer for another 3 minutes.
  4. Add the mozzarella and Parmesan cheeses and stir until melted. Stir in the spinach and simmer for 3 minutes or until the spinach is wilted and soft.
  5. Add the pasta, stirring thoroughly to coat, and add salt and pepper to taste. Pour it into a serving dish. Sprinkle with the panko breadcrumbs and Parmesan cheese shavings. Serve warm immediately.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/creamy-artichoke-spinach-pasta/