Creamy Spinach Artichoke Pasta
Hot buttered pasta tossed with spinach and artichokes in a creamy, garlicky, parmesan sauce. Simple, yet elegant. Perfect for date night or a quick weeknight dinner. Ready in under 30 minutes.
For the Pasta: 1 pound linguine (454g) 1 tablespoon butter (.5oz, 14g) For the Sauce: 2 tablespoons olive or butter (1oz, 28g) 1 medium onion diced 5 cloves garlic finely minced ¾ cup chicken broth (6oz, 170g) 1 ½ cup cream or half and half (12oz, 340g) ¾ cup finely grated parmesan cheese (3oz, 85g) 6 ounce bag of baby spinach leaves whole or roughly chopped (170g) 1 tablespoon fresh thyme or 1 teaspoon dried thyme 14 oz can artichoke hearts in water (397g) drained, rinsed, and quartered Red pepper flakes salt, and pepper to taste
For the Sauce: Heat olive oil or butter in a skillet over medium heat.
Add onions and cook until softened.
Add the garlic. Stir and cook for about 1 minute.
Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.
Add cream and bring to a simmer. Allow to simmer for 2 minutes.
Turn off heat and whisk in parmesan until melted.
Stir in baby spinach. Gently stir in artichoke hearts.
Salt and pepper to taste.
Combine pasta and sauce.
Serve.