Spinach Artichoke Pasta

• 8 oz pasta (like penne or fusilli)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 14 oz can artichoke hearts, drained and chopped
• 2 cups fresh spinach, roughly chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 1/2 cup milk
• Salt to taste
• Black pepper to taste
• Optional: Red pepper flakes for spice

Steps

1. 1 Cook pasta according to package instructions until al dente; drain and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add onion and garlic, sauté until softened.
4. 4 Stir in artichoke hearts and spinach, cooking until spinach is wilted.
5. 5 Reduce heat to low, then add heavy cream and milk, stirring to combine.
6. 6 Stir in mozzarella and Parmesan until melted and sauce is creamy.
7. 7 Add cooked pasta to the skillet, toss to coat in sauce.
8. 8 Season with salt and pepper to taste. Sprinkle with red pepper flakes if desired.

Nutrition

Tips

• For a richer flavor, use a blend of cheeses like fontina or asiago.
• If you prefer a gluten-free option, use gluten-free pasta.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or water to restore creaminess.

Serving Suggestions

• Pair with a simple green salad and garlic bread for a satisfying meal.
• Top with fresh parsley or grated Parmesan for garnish.

FAQ