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To create a luscious, creamy sauce for your spinach artichoke pasta, it’s essential to use a gentle heating technique. Start by warming your chosen base, whether it’s cream, milk, or a plant-based alternative, over medium-low heat. This temperature prevents the dairy from curdling, which can occur if heated too quickly. Stir frequently to create an even heat distribution, promoting a smooth and creamy texture.

Creamy Spinach Artichoke Pasta

Discover the delicious world of Creamy Spinach Artichoke Pasta, a comforting dish that's both indulgent and nutritious. This recipe blends fresh spinach, artichokes, and creamy cheeses to create a rich sauce that coats your favorite pasta perfectly. Perfect for a dinner party or a cozy weeknight meal, this dish is packed with vitamins and minerals, making it not just tasty but also good for you. Explore step-by-step instructions, ingredient tips, and serving suggestions for this delightful culinary experience.
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Ingredients
  

8 oz (225g) pasta of your choice (e.g., fettuccine, penne, or rotini)

1 cup fresh spinach, roughly chopped

1 can (14 oz) artichoke hearts, drained and quartered

2 cloves garlic, minced

1 cup heavy cream

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

2 tbsp olive oil

1 tsp lemon juice

Salt and freshly ground black pepper, to taste

Crushed red pepper flakes, for a kick (optional)

Fresh parsley, chopped, for garnish

Instructions
 

Cook the Pasta:

    In a large pot, fill with water and add a generous amount of salt. Bring the water to a rolling boil, then carefully add the pasta. Cook according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta, reserving about 1 cup of the cooking water for later use.

      Sauté Garlic and Spinach:

        In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the minced garlic and cook for about 1 minute, or until fragrant but not browned. Next, add the chopped spinach and sauté until it has fully wilted, approximately 2-3 minutes.

          Prepare the Cream Sauce:

            Gently pour the heavy cream into the skillet with the sautéed spinach and garlic, stirring to combine. Bring this mixture to a gentle simmer, then reduce the heat to low. Gradually add in the shredded mozzarella and grated Parmesan cheese, stirring continuously until both cheeses have melted fully and the sauce becomes luxuriously creamy.

              Add Artichokes and Season:

                Carefully fold in the quartered artichoke hearts along with the lemon juice, salt, black pepper, and crushed red pepper flakes (if using). Allow the mixture to simmer for an additional 2-3 minutes, enabling the flavors to meld beautifully. If the sauce appears too thick, gradually incorporate a little of the reserved pasta water until you achieve your desired consistency.

                  Combine with Pasta:

                    Add the drained pasta into the skillet with the creamy sauce, tossing well to ensure that every piece of pasta is coated evenly. Heat the combined dish for another minute to warm everything through while adjusting seasoning to taste.

                      Serve:

                        Plate the creamy spinach artichoke pasta in generous portions, and finish off with a sprinkle of freshly chopped parsley for a burst of color and flavor. Enjoy this delightful dish!

                          Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings