Spinach Artichoke Pasta
It's like having your favorite restaurant appetizer for dinner! Spinach artichoke pasta is filling, flavorful, and creamy!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
- 12 oz bowtie pasta $1.50
- 14 oz can quartered artichoke hearts $2.59
- 1/2 lb frozen chopped spinach, thawed $0.86
- 4 cloves garlic $0.32
- 2 Tbsp olive oil $0.32
- 4 oz cream cheese $1.00
- 1/2 cup sour cream $0.75
- 1/4 cup white wine $0.51
- 1/2 cup milk $0.19
- 1/2 cup grated parmesan $0.82
- Few dashes hot sauce $0.15
- 1/4 tsp red pepper flakes, optional $0.03
- Salt and pepper to taste $0.05
Fill a large pot with water and bring it to a boil over high heat. Once boiling, add the pasta, stir, and continue to boil until the pasta is tender (7-10 minutes). Drain the pasta in a colander.
While the pasta is cooking, prepare the sauce. Drain the artichoke hearts and roughly chop into smaller pieces. Squeeze the excess moisture out of the thawed spinach. Set the spinach and artichoke hearts aside.
Mince the garlic and add it to a large skillet with the olive oil. Sauté over medium heat for about one minute, or just until the garlic softens. Add the cream cheese, sour cream, and white wine. Stir and cook until the cream cheese has melted and the sauce is smooth.
Whisk the milk into the sauce, and let it heat through. Once the sauce is hot again, turn the heat down to low and stir in the Parmesan cheese. Season the sauce with hot sauce, red pepper flakes, salt, and pepper.
Stir the spinach and artichoke hearts into the sauce, then add the cooked pasta and stir to combine. Taste and adjust the salt, pepper, or hot sauce if needed.