Spinach Artichoke Alfredo Pasta
Ingredients
- 16 ounces pasta
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 2 tablespoons flour
- 2 cups chicken broth
- 1/2 cup Parmesan cheese plus more for serving
- 8 ounces sour cream
- 8 ounces cream cheese
- 5 ounces fresh baby spinach
- 1 14-ounce can artichoke hearts drained and chopped
- 1/2 cup fresh parsley chopped
- 1/2 teaspoon each salt and black pepper
Method
- Cook pasta according to package instructions. Drain and set aside.
- In a large saucepan or skillet, heat the olive oil over medium low heat. Add the garlic and sauté for 3 to 4 minutes until lightly browned. Add in the flour, and stir with a wooden spoon until the mixture is well combined. Pour in the chicken broth, and stir again for 4 to 5 minutes over low heat until the sauce begins to thicken.
- Add in the parmesan cheese and cream cheese into the pan. Stir well until the cream cheese has melted. Add in the baby spinach and artichokes, and continue to cook over low heat until sauce is bubbling and spinach has wilted.
- Toss the cooked pasta with the sauce, and heat until the pasta is warmed through and the sauce is bubbling.
- Toss with fresh parsley, and add salt and pepper if desired. Serve hot with extra parmesan cheese on top if desired.
Nutrition
Calories424kcalCarbohydrates48gProtein13gFat20gSaturated Fat10gPolyunsaturated Fat1gMonounsaturated Fat6gCholesterol51mgSodium582mgPotassium343mgFiber2gSugar4gVitamin A2585IUVitamin C11mgCalcium170mgIron2mg
Notes
Additions and Substitutions
Try this sauce with different types of pasta - used fettuccine, linguine, rotini, or medium shells.
Add your favorite protein - cooked chicken breasts, shredded rotisserie chicken, grilled shrimp (learn how to grill shrimp without skewers), or slices of steak all would be fantastic additions.
You can use fresh or frozen spinach - just be sure to thaw and pat the spinach dry if using frozen.