Spinach and Artichoke Pasta

By norsegal8

Ingredients

• 3/4 lb. spaghetti
• 1 tbsp. extra-virgin olive oil
• 4 garlic cloves, minced
• 3/4 c. low-sodium chicken broth or vegetable broth
• 4 oz. cream cheese, softened
• 1 lb. baby spinach (about 12 c.)
• Kosher salt
• Freshly ground black pepper
• 2 (14-oz.) cans artichoke hearts, drained and quartered
• 2 tbsp. fresh lemon juice
• 1/4 c. freshly grated Parmesan, plus more for serving

Preparation

Step 1

Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1 cup pasta water, then drain and set pasta aside.
Meanwhile, in a large skillet over medium-hight heat, heat oil. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add broth and cream cheese and cook, stirring, until cheese is melty and mixture comes to a boil.
Increase heat to high and add in spinach. Season with salt and pepper and cook until spinach is wilted, about 2 minutes. Add in artichokes, cooked spaghetti, and reserved pasta water and toss until sauce is thickened.
Remove from heat and stir in lemon juice and Parmesan.
Serve with more Parmesan, if desired.