Ingredients
Scale
Gathering your ingredients is the first step towards culinary success. Here’s what you’ll need:
- 12 oz penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 (14 oz) can artichoke hearts, drained and chopped
- 5 oz fresh spinach
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup mozzarella cheese, shredded
Feel free to swap the heavy cream for a lighter option, like half-and-half, if you’re watching calories. And if you’re out of penne, any short pasta will do. I’ve been known to raid my pantry for whatever pasta shape calls out to me when the craving hits!
Instructions
Now let’s get cooking! Follow these simple steps to bring this dish to life:
- Start by cooking the penne pasta according to the package instructions. Once done, drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. My dad always said, “Garlic is the soul of the kitchen,” and I’ve come to believe it.
- Stir in the chopped artichoke hearts and fresh spinach. Cook until the spinach wilts, about 3 minutes.
- Pour in the heavy cream, letting it bubble up slightly. Stir in the Parmesan cheese until it melts smoothly into the sauce.
- Season with salt, black pepper, and red pepper flakes if you’re in the mood for a little heat.
- Add the cooked pasta to the skillet, tossing it gently to coat with the creamy sauce.
- Sprinkle the shredded mozzarella cheese over the top, allowing it to melt into gooey perfection. This step reminds me of my mom’s knack for turning simple ingredients into something magical.
- Serve hot, with a sprinkle of extra Parmesan if desired. Enjoy the creamy, cheesy, veggie-packed goodness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Spinach Artichoke Pasta, recipe, cooking, food
