Spinach Artichoke Pasta

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

12 ounces uncooked pasta

1 tablespoon olive oil

1/2 medium onion (chopped)

3 cloves garlic (minced)

1/2 cup chicken or vegetable broth

8 ounces cream cheese (1 block Philly) (softened)

1/4 teaspoon Italian seasoning

1 (14 ounce) can artichoke hearts (drained and chopped)

3 cups (packed) fresh baby spinach

1/2 cup freshly grated parmesan cheese

Salt & pepper (to taste)

Directions

Ensure the cream cheese is very soft (you may want to microwave it for 30 seconds or more if you haven't had it sitting out on your counter for a couple hours).

Boil a pot of salted water for the pasta and cook it al dente according to package directions. You will need to reserve some pasta water before draining it.

Meanwhile, add the oil and onion to a skillet and sauté over medium high heat for 4-5 minutes.

Stir in the garlic and cook for 30 seconds.

Reduce the heat to medium and add the broth, cream cheese, and Italian seasoning to the pan. Stir until the cream cheese has mostly melted in (some lumps are ok)... this should take about 3-4 minutes.

Reserve about a cup of the hot pasta water prior to draining the pasta (you likely won't use it all).

Take the skillet off the heat, then add the artichokes and spinach, along with a few tablespoons of the hot pasta water. Toss (either use tongs or two fairly large spoons) and add more of the pasta water gradually until the sauce is thinned to your liking and the spinach is starting to wilt.

Stir the parmesan into the sauce.

Add the drained pasta to the skillet and toss. Add a splash more of the hot pasta water if needed. Season with salt & pepper (I'm generous with both). Serve immediately.

Nutrition

• Calories: 633 kcal
• Total Fat: 28 g
• Saturated Fat: 14 g
• Unsaturated Fat: 11 g
• Cholesterol: 73 mg
• Sodium: 871 mg
• Total Carbohydrate: 73 g
• Dietary Fiber: 5 g
• Total Sugars: 6 g
• Protein: 21 g