Categories: dinner, pasta

Ingredients

• 2 Tbsp olive oil
• 4 cloves garlic
• 4 oz. neufchatel cheese
• 1/2 cup sour cream
• 1/4 cup white wine
• 1/2 cup milk
• 1/2 cup grated parmesan
• 1 can (14 oz) quartered artichoke hearts
• 1 pkg (10 oz) chopped spinach, thawed
• 1 Tbsp hot sauce
• 1 tsp red pepper flakes (optional)
• to taste salt and pepper
• 12 oz. pasta (any shape)

Directions

1. STEP 1: Put a large pot of water on to boil with a lid. When it comes to a boil, cook the pasta according to package directions (boil for about 10 minutes or until al dente). Drain the pasta in a colander.

2. STEP 2: While you are cooking the pasta, start making the sauce. Heat the olive oil in a large skillet over medium heat. Mince the garlic and cook it in the oil until it is slightly tender (1-2 minutes).

3. STEP 3: Add the neufchatel (cream cheese), sour cream and white wine. Stir until everything is evenly incorporated. Reduce the heat to medium/low.

4. STEP 4: Add the milk and parmesan cheese. Stir it in until the parmesan has melted in and is evenly incorporated. Stir in the hot sauce and thawed/drained spinach.

5. STEP 5: Drain the can of artichoke hearts. Roughly chop them and add to the sauce. Taste the sauce and season with salt, pepper and red pepper flakes if desired.

6. STEP 6: Add the cooked and drained pasta and stir to coat. Serve warm.

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