Spinach and Artichoke Alfredo

By charlotteh371

Ingredients

• 12 oz. fettuccine
• 3 tbsp. butter
• 2 garlic cloves, minced
• 3 tbsp. flour
• 1 3/4 c. milk (preferably whole)
• 1/2 c. chicken broth
• 2 tbsp. cream cheese, softened
• 1 c. shredded mozzarella
• Juice of one lemon
• 1 (14 oz) can artichoke hearts, chopped
• 2 c. baby spinach
• kosher salt
• Freshly ground black pepper
• 2 tbsp. chopped parsley
• pinch red pepper flakes

Preparation

Step 1

In a large pot of salted boiling water, cook fettuccine according to package directions until al dente. Drain.
Melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in the milk and chicken broth, whisking constantly. Bring mixture to a simmer then stir in cream cheese and mozzarella. Let simmer until the sauce thickens slightly, about 2 to 3 minutes.
Fold in artichoke hearts and spinach and toss until the spinach is wilted. Add lemon juice and season to taste with salt and pepper. Add cooked pasta and toss until fully combined. Garnish with parsley and red pepper flakes. Serve immediately.