Spinach Artichoke Pasta
All the comfort of pasta with Spinach & Artichoke dip!!!
Ingredients
- 8 oz pasta, cook as directed to al dente
- 1 TBSP unsalted butter
- 2 cloves garlic, smashed and chopped
- ¼ tsp red pepper flakes,
- 1 TBSP all purpose flour
- 1½ cups milk, I used 1%
- 1 tsp Worcestershire sauce
- 7 oz artichoke heart quarters, chopped
- 4 oz cream cheese, cubed
- 4 oz mozzarella cheese, cubed
- ¼ cup pasta water
- 2 cups fresh spinach
- salt & pepper, for seasoning
Instructions
- Cook the pasta to al dente in salted water. Note: reserve ½ cup of pasta water for finishing the pasta.
- Melt the butter on medium heat and once melted, add the garlic and red pepper flakes and cook until fragrant, ~2 minutes.
- Add the artichoke hearts and stir together. Salt & pepper, as desired.
- Add the flour and cook for 2-3 minutes. Don't worry if the flour sticks to the bottom because it will release when the milk is added.
- Add the milk and Worcestershire sauce and stir until thickened.
- Add the cheeses and continue to stir, allowing the cheeses to melt. Add ¼ cup of reserved pasta water. If the sauce looks too thick, add additional pasta water. Note: If you're using frozen spinach add it in this step.
- Add the cooked pasta to the artichoke cheese sauce and combine together. Cook together for 3 minutes.
- Turn off the heat and add the fresh spinach. Salt the fresh spinach, if desired.
- Combine the spinach with the other ingredients.
- Serve warm, enjoy and cheers 🥂
