Creamy Spinach Artichoke Pasta

Creamy Spinach Artichoke Pasta

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Yield: 6

Author: Madeline Bertarelli

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Indulge in the comforting blend of spinach and artichoke dip flavors in my straight-froward 30-minute pasta recipe. It's a delightful twist on a classic favorite.

Ingredients

• 6 Tbsp unsalted butter, divided
• 10 oz fresh spinach
• 4 oz cream cheese, cut into pieces (reduced fat works)
• 1 cup 8 oz sour cream ("light" sour cream works)
• 1 cup shredded parmesan cheese
• 2 jars, 15 oz each quartered artichoke hearts, well drained
• 3 oz jalapenos or Fresno chili peppers, finely diced (optional)
• 2 garlic cloves, finely chopped
• pinch nutmeg
• squeeze of lemon for garnish
• 16 oz penne pasta (I also like bow-ties or rigatoni for this recipe, too) with 1 cup reserved pasta cooking liquid

Instructions

1. Cook pasta in a large pot of generously salted water to desired doneness. Drain and reserve about 1 cup of the pasta water.
2. In a large pot, melt 2 Tbsp butter over medium heat. Once hot, add spinach and stir until slightly wilted (about 1 minute). Transfer wilted spinach to a colander and let it drain while preparing the rest of the recipe.
3. Add 4 Tbsp butter to the same now empty pot along with 4 oz cream cheese cut into pieces, 1 cup sour cream and 1 cup parmesan and stir until everything melts together and starts to bubble.
4. Stir in drained artichokes and cook an additional 1-2 min then add drained spinach, garlic, nutmeg and jalapeños (if using). Cook until hot then toss in the cooked, drained pasta.
5. Stir in reserved pasta water if desired (I add around 1/2 cup of the pasta cooking liquid - this makes the sauce a little lighter and creamier. Finish with fresh lemon juice and enjoy!