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Creamy Artichoke Spinach Pasta

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Course: Side Dish , Main Course
Cuisine: American

Ingredients

  • 12 ounces dried bowtie farfalle pasta , cooked al dente according to package directions
  • 3 tablespoons butter
  • 4 cloves garlic , minced
  • 1 8- ounce package cream cheese
  • 2 cups whole milk
  • 1 14- ounce cans artichoke hearts , quartered
  • 1/3 cup sun-dried tomatoes packed in oil , chopped
  • 1 tablespoon chopped fresh parsley
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup grated Mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 6- ounce bags baby spinach leaves or two bunches spinach , stalks removed
  • Panko breadcrumbs for sprinkling
  • Parmesan cheese shavings for garnish , optional

Instructions

    Cup of Yum
  1. 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.