Ingredients
Scale
- 8 oz pasta of choice (penne or rotini)
- 2 cups fresh spinach, chopped
- 1 can (14 oz) artichokes, drained and chopped
- 4 oz cream cheese, softened
- ½ cup grated Parmesan cheese
- 3 garlic cloves, minced
- 1 cup low-sodium vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Gather all ingredients. Chop garlic and drain the artichokes.
- Cook pasta in a large pot of salted boiling water until al dente (about 8-10 minutes). Drain and set aside.
- In a large skillet over medium heat, warm olive oil and sauté minced garlic until fragrant (about 1 minute). Add chopped spinach and cook until wilted (approximately 2 minutes).
- Lower the heat and mix in softened cream cheese and drained artichokes. Stir until well combined.
- Gradually add vegetable broth while stirring continuously, then incorporate grated Parmesan cheese until melted and creamy.
- Toss in the cooked pasta, mixing until evenly coated. If needed, add reserved pasta water for extra creaminess.
Notes
- For extra flavor, consider adding sun-dried tomatoes or crushed red pepper flakes for a kick.
- To make this dish vegan-friendly, substitute cream cheese with a plant-based alternative and use nutritional yeast instead of Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg