Description
Indulge in this creamy spinach and artichoke pasta, a rich and flavorful dish made in just 30 minutes. Perfect for any occasion!
Ingredients
Scale
- 8 ounces penne or fettuccine
- 1 cup fresh spinach, chopped
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 ounces cream cheese
- 1 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1 cup low-sodium chicken broth
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Drain, reserving some pasta water.
- In a skillet over medium heat, add olive oil. Once hot, add minced garlic and sauté for about one minute until fragrant.
- Stir in fresh spinach until wilted (about two minutes). Then add chopped artichokes and mix well.
- Lower the heat and add cream cheese along with chicken broth. Stir continuously until smooth and creamy.
- Add the drained pasta directly into the sauce mixture. Toss until every noodle is coated with sauce.
- Remove from heat and stir in sour cream and grated Parmesan cheese. Adjust thickness by adding reserved pasta water if needed. Serve immediately.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 60mg
Keywords: - For extra protein, consider adding grilled chicken or shrimp. - Experiment with sun-dried tomatoes or crushed red pepper for additional flavor variations.