Diary of a Foodie

Wednesday, June 11, 2014

Spinach Artichoke Pasta

This is one of the very first recipes I created about 4 years ago. It's an oldy but, a goody, and my family requests it quite frequently in the summer months.

If you love spinach artichoke dip, this pasta dinner version is for you.

Spinach Artichoke Pasta

1 lb spaghetti (or any other pasta you want to use)
1 can quartered artichoke hearts, packed in water- chopped
3 cups fresh spinach
1 TBSP olive oil
3 cloves garlic, minced
4 ounces cream cheese, softened
1 cup vegetable OR chicken broth
1/2 c Parmesan cheese
pepper to taste

Cook pasta in boiling, salted water until al dente, about 8-10 minutes. Drain pasta and set aside. In the same pan the pasta was cooked in, heat olive oil over medium heat. Add minced garlic and cook for 2 minutes. Do not let garlic brown. Add chopped artichoke hearts and cook for another 2 minutes. Then add broth and cream cheese. Stir until cream cheese is melted completely and has made a sauce. Add cooked pasta back into the cream cheese sauce and toss all together. Sprinkle in the Parmesan cheese and fresh spinach leaves. Toss until well combined. Taste to check seasonings, adding salt and pepper if needed.

TIP: If pasta seems too dry after all ingredients are added, you can add more broth.

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