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)
Details
Preparation
Step 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.
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).
STEP 3: Add the neufchatel (cream cheese), sour cream and white wine. Stir until everything is evenly incorporated. Reduce the heat to medium/low.
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.
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.
STEP 6: Add the cooked and drained pasta and stir to coat. Serve warm.
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