Spinach and Artichoke Pasta

Ingredients

• 12 oz Penne pasta
• 1 tbsp Olive oil
• 4 clove Garlic
• 5 oz Fresh spinach
• 14 oz Canned artichoke hearts
• 4 oz Cream cheese
• 1 cup Milk
• ½ cup Parmesan cheese
• ½ cup Mozzarella cheese
• ¾ tsp Salt
• ¼ tsp Black pepper
• ¼ tsp Red pepper flakes (optional)

Steps

1. Cook penne pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While pasta cooks, heat olive oil in a large skillet or pot over medium heat. Add minced garlic and cook for 1 minute until fragrant.
3. Stir in fresh spinach, cooking until wilted, about 2-3 minutes. Add drained and chopped artichoke hearts.
4. Reduce heat to low. Add cream cheese and milk, stirring until cream cheese is melted and a smooth sauce forms.
5. Stir in Parmesan and mozzarella cheeses until melted and combined. Season with salt and black pepper.
6. Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.
7. Serve immediately, optionally garnished with red pepper flakes.