Gosh I’m still wiped out from holiday cooking and easy dinners have never been more welcome. Usually around this time I start eating out because I am just too tired to cook. This Spinach Artichoke Pasta takes only a few minutes to put together and you are left with a delicious creamy meal that tastes better than going out to eat.
I came across a few Spinach Artichoke Pasta recipes and planned to make them. Then my friend Jen posted one and I used hers as my final inspiration. You know I am all about substitutes so use any short pasta you would like. You could also easily substitute frozen spinach. I usually keep both fresh and frozen spinach in the house at all times. I can always make salads with the fresh spinach or use it on sandwiches and the frozen is there in times of emergency. If my fresh spinach is about to expire I just cook it in a skillet with a little olive oil and voila a side for dinner.
- 6oz pasta
- 1 tsp butter
- 1 clove garlic, minced
- 4 oz cream cheese, softened
- ¼ cup milk
- ¼ cup sour cream
- Juice from ½ of a small lemon
- ¼ tsp salt
- ⅛ tsp red pepper flakes
- ½ (14oz) can of artichoke hearts, drained and chopped
- 8oz fresh spinach
- ¼ cup shredded parmesan cheese
- Cook pasta according to package direction. During the last 3 minutes of cooking add the spinach and wilt. Drain and set aside.
- In a skillet, over medium heat, melt butter. Add garlic and cook for 1-2 minutes until golden. Add cream cheese and mix with butter and garlic. Cook until melted.
- Add milk, sour cream, lemon juice, salt, and red pepper flakes and stir well to combine. Mix in parmesan cheese. Add artichoke hearts, spinach and pasta. Mix well and allow to warm through.
- Serve with additional parmesan cheese if desired.
Adapted from Juanita’s Cocina