Creamy Spinach and Artichoke Pasta
A luscious creamy pasta that's easy enough for midweek but also impressive enough for company!
Servings 4
Calories 728kcal
Ingredients
- 10 oz linguine or fettuccine or other long pasta of choice
- 1 tbsp butter
- 2 garlic cloves minced
- ½ onion finely chopped (~1/2 cup)
- 1 cup heavy cream
- 1 cup milk I use low-fat
- ¾ cup freshly grated parmesan cheese
- 3 large handfuls baby spinach leaves
- 14 oz jar artichoke hearts drained and halved or quartered
- Salt and pepper
To Serve
- Finely chopped parsley
- Freshly grated parmesan cheese
Instructions
- Bring a large pot of salted water to boil. Cook pasta until just before al dente (i.e. packet cook time minus 1 minute).
- RESERVE a mug of pasta cooking water, then drain the pasta and set aside.
- Meanwhile, melt butter in a large skillet over medium-high heat. Add garlic and onion, saute for 3 minutes or until onion is softened.
- Add cream and milk. Bring to a simmer, then simmer for 3 minutes or until thickened. Stir in the parmesan cheese until it melts. Add artichokes and pasta plus 1/4 cup of pasta cooking water. Toss pasta gently for 1 to 2 minutes, or until sauce thickens and coats the pasta - there should be little left pooled at the bottom of the skillet.
- Quickly stir spinach through - it will wilt quickly.
- Serve immediately!
Nutrition
Calories: 728kcal | Carbohydrates: 65g | Protein: 20g | Fat: 42g | Saturated Fat: 21g | Cholesterol: 111mg | Sodium: 743mg | Potassium: 326mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2285IU | Vitamin C: 22.9mg | Calcium: 356mg | Iron: 1.8mg
