Ingredients:

  • 1 lb short pasta (rotini, cavatappi, or penne)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 8 oz cream cheese, softened
  • 1 cup grated Parmesan cheese
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 5 oz fresh baby spinach, roughly chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1-2 minutes less than the package directions for al dente.
  2. Reserve 1/2 cup of the starchy pasta water before draining the pasta; set the pasta aside.
  3. In a large skillet over medium heat, melt the butter. Add minced garlic to the butter and sauté for 1 minute until fragrant.
  4. Stir in the softened cream cheese, whisking constantly until the mixture is smooth and velvety.
  5. Fold in the chopped artichoke hearts and baby spinach. Stir for 2-3 minutes until the spinach has just wilted.
  6. Lower the heat and stir in the Parmesan cheese until completely melted and glossy.
  7. Add the cooked pasta back into the skillet.
  8. If the sauce is too thick, add the reserved pasta water one tablespoon at a time. Season with salt and pepper.