Creamy Spinach Artichoke Pasta

Ingredients

• 180 g Pasta (penne or fettuccine)
• 170 g Frozen spinach
• 120 g Canned artichoke hearts, drained and chopped
• 2 cloves Garlic
• 60 g Parmesan cheese, finely grated
• 1 tbsp Olive oil
• 1 tbsp Unsalted butter
• 120 ml Heavy cream
• 60 ml Milk (or pasta water)(optional)
• 0.5 tsp Salt(optional)
• 0.25 tsp Black pepper(optional)
• 0.125 tsp Red pepper flakes(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the pasta until al dente (about 10–12 minutes). Reserve about 1/2 cup pasta water, then drain.

2. 2

   While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.

3. 3

   Add the spinach and artichoke hearts to the skillet and cook until the spinach is hot and any excess moisture cooks off, about 3–4 minutes.

4. 4

   Stir in heavy cream and (if needed) a splash of milk or reserved pasta water to loosen. Simmer gently for 1–2 minutes.

5. 5

   Add the drained pasta to the skillet and toss to coat. Turn off the heat and stir in the parmesan until creamy. Season with salt and black pepper (and red pepper flakes if using). Serve immediately.