Ingredients
- 12 ounces pasta of your choice (penne or fettuccine work well)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped (for garnish)
Feel free to substitute with whole wheat pasta for a healthier twist or use half-and-half instead of heavy cream for a lighter version. The beauty of this dish lies in its adaptability, much like the way my abuela would adjust her recipes by taste and intuition.
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the chopped spinach and artichoke hearts to the skillet. Cook, stirring frequently, until the spinach is wilted and the artichokes are heated through, about 3-4 minutes.
- Reduce the heat to low and pour in the heavy cream. Stir gently to combine all ingredients.
- Gradually add the grated Parmesan cheese, stirring constantly until the cheese is melted and the sauce is creamy and smooth.
- Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce. Season with red pepper flakes, salt, and pepper to taste.
- Once everything is well combined and heated through, remove from heat and garnish with fresh basil before serving.
This recipe is all about embracing the joy of cooking, much like those afternoons spent in my grandmother’s kitchen learning the art of creating flavors from the heart.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International