Creamy Artichoke Spinach Pasta
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Unrated
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Course
Side Dish, Main Course
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Cuisine
American
Creamy Artichoke Spinach Pasta
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 12 ounces bowtie farfalle pasta cooked al dente according to package directions, dried
- 3 tablespoons butter
- 4 cloves garlic , minced
- 1 8- ounce cream cheese package
- 2 cups milk whole
- 1 14- ounce artichoke hearts quartered, canned
- 1/3 cup sun-dried tomatoes chopped, packed in oil
- 1 tablespoon parsley chopped, fresh
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1 cup mozzarella cheese grated
- 1/2 cup Parmesan Cheese grated
- 2 6- ounce baby spinach leaves stalks removed, or two bunches spinach
- panko breadcrumbs for sprinkling
- Parmesan Cheese optional, shavings for garnish
Instructions
- Melt the butter in a large skillet over medium-high heat and cook the garlic for 2 minutes.Add the cream cheese and stir until melted (the cream cheese will remain lumpy). Add the milk, bring to a simmer, and whisk constantly until no lumps are remaining. Add the salt and freshly ground black pepper and simmer for 3 another minutes. Add the artichokes, sun-dried tomatoes and parsley and simmer for another 3 minutes. Add the mozzarella and Parmesan cheeses and stir until melted. Stir in the spinach and simmer for 3 minutes or until the spinach is wilted and soft. Add the pasta, stirring thoroughly to coat, and add salt and pepper to taste. Pour it into a serving dish. Sprinkle with the panko breadcrumbs and Parmesan cheese shavings. Serve immediately while warm.
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