Creamy Artichoke Spinach Pasta (+ Dining Out With The Kids)
Prep time
Cook time
Total time
: Kimberly Killebrew, www.daringgourmet.com
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
Melt the butter in a large skillet over medium-high heat and cook the garlic for 2 minutes.
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.
Add the artichokes, sun-dried tomatoes and parsley and simmer for another 3 minutes.
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.
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/