Categories: dinner, pasta

Ingredients

  • 2 Tbsp olive oil
  • 4 cloves garlic
  • 4 oz. neufchatel cheese
  • 1/2 cup sour cream
  • 1/4 cup white wine
  • 1/2 cup milk
  • 1/2 cup grated parmesan
  • 1 can (14 oz) quartered artichoke hearts
  • 1 pkg (10 oz) chopped spinach, thawed
  • 1 Tbsp hot sauce
  • 1 tsp red pepper flakes (optional)
  • to taste salt and pepper
  • 12 oz. pasta (any shape)

Directions

  1. STEP 1: Put a large pot of water on to boil with a lid. When it comes to a boil, cook the pasta according to package directions (boil for about 10 minutes or until al dente). Drain the pasta in a colander.

  2. STEP 2: While you are cooking the pasta, start making the sauce. Heat the olive oil in a large skillet over medium heat. Mince the garlic and cook it in the oil until it is slightly tender (1-2 minutes).

  3. STEP 3: Add the neufchatel (cream cheese), sour cream and white wine. Stir until everything is evenly incorporated. Reduce the heat to medium/low.

  4. STEP 4: Add the milk and parmesan cheese. Stir it in until the parmesan has melted in and is evenly incorporated. Stir in the hot sauce and thawed/drained spinach.

  5. STEP 5: Drain the can of artichoke hearts. Roughly chop them and add to the sauce. Taste the sauce and season with salt, pepper and red pepper flakes if desired.

  6. STEP 6: Add the cooked and drained pasta and stir to coat. Serve warm.

Email to a friend | Print this recipe | Back