Creamy Artichoke Spinach Pasta
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
- 1/3 cup sun-dried tomatoes packed in oil , chopped
- 1 tablespoon chopped fresh parsley
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup grated mozzarella cheese
- 1/2 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 immediately while warm.
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