Ingredients
Scale
- 8 oz penne or rotini pasta
- 2 cups fresh spinach
- 1 can (14 oz) artichoke hearts, drained
- 4 oz cream cheese
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 cup low-sodium vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve some pasta water before draining.
- In a large skillet over medium heat, add olive oil. Sauté minced garlic until fragrant, then toss in fresh spinach and cook until wilted.
- Stir in drained artichoke hearts with garlic and spinach, mixing gently.
- Lower the heat and add cream cheese along with vegetable broth. Stir continuously until the mixture is smooth and creamy.
- Mix in grated Parmesan cheese until melted and well incorporated.
- Add the drained pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add reserved pasta water as needed.
Notes
- Swap spinach for kale for a different flavor profile.
- Add grilled chicken or roasted vegetables for extra protein and variety.
- To enhance flavor, try adding crushed red pepper flakes or herbs like basil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 40mg