Ingredients
- 12 oz penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 14-oz can artichoke hearts, drained and quartered
- 2 cups fresh spinach, roughly chopped
- Salt and pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup chopped fresh basil (for garnish)
Feel free to substitute the heavy cream with half-and-half for a lighter version, or add a pinch of nutmeg for a hint of warmth. My abuela always taught me to follow my senses in the kitchen, so don’t be afraid to make this dish your own.
Instructions
- Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream, stirring occasionally, until it begins to simmer. Gradually add the Parmesan cheese, stirring continuously to create a smooth, creamy sauce.
- Add the artichoke hearts and spinach to the skillet, gently folding them into the sauce. Cook until the spinach wilts, about 3 minutes.
- Season the sauce with salt, pepper, and red pepper flakes, if using. Adjust the seasoning to taste, keeping in mind my grandmother’s advice to let your taste buds guide you.
- Add the cooked pasta to the skillet, tossing it in the sauce until well coated. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
- Remove from heat and garnish with fresh basil before serving.
This step-by-step process ensures a dish that’s both flavorful and comforting, reminiscent of the meals I grew up enjoying with my family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International