Creamy Spinach Artichoke Pasta
Ingredients
The pasta
-
8
oz
linguine
-
1.5
cups
chicken broth
-
1.5
cups
milk
-
¼
tsp
salt
-
Freshly cracked black pepper
The sauce
-
2
Tbsp
butter
-
2
cloves
garlic
-
¼
lb
fresh baby spinach
-
1
15oz can
quartered artichoke hearts
-
¼
cup
grated Parmesan
Instructions
- Mince the garlic and sauté it in butter over medium heat until tender and fragrant.
- Add chicken broth, milk, salt, pepper, and linguine to the skillet, ensuring the pasta is submerged.
- Cover the skillet and bring to a simmer, then reduce heat to low and simmer for about 12 minutes, stirring occasionally.
- While the pasta cooks, drain and chop the artichoke hearts.
- Once the pasta is tender, turn off the heat and add spinach in handfuls, stirring until wilted.
- Stir in the chopped artichoke hearts and sprinkle with Parmesan, mixing slightly before serving.
Nutrition Facts (estimated)
Servings
4
Calories
370
Total fat
11g
Total carbohydrates
55g
Total protein
15g
Sodium
1080mg
Cholesterol
20mg
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