Ingredients
Scale
- 8 oz short pasta (penne, fusilli, or rigatoni)
- 1 cup fresh spinach (about 30 g)
- 1 cup canned artichoke hearts, drained and chopped
- 2 cloves garlic, minced
- 1 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Cook the pasta according to package instructions; drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant, about 30-45 seconds.
- Add chopped artichokes and spinach; cook until spinach is wilted.
- Lower the heat and stir in cream cheese, mixing until melted and creamy.
- Add cooked pasta to the skillet, then mix in Parmesan and mozzarella cheese, adding reserved pasta water as needed.
- Season with salt and pepper to taste.
- Serve warm, garnished with additional cheese if desired.
Notes
For a lighter version, swap cream cheese for reduced-fat options and use whole-grain pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian