Description
A comforting creamy pasta dish featuring artichoke hearts and fresh spinach, perfect for chilly evenings or cozy family dinners.
Ingredients
Scale
- 8 ounces linguine
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Cook the linguine in a large pot of boiling salted water until al dente, then drain and set aside.
- Sauté the garlic in olive oil over medium heat for 1 to 2 minutes until fragrant.
- Add the chopped artichoke hearts to the skillet and heat for a couple of minutes, then stir in the fresh spinach until wilted.
- Create the creamy sauce by pouring in the heavy cream and gently simmering for a minute or two.
- Add the grated Parmesan cheese and stir until melted and the sauce thickens.
- Combine the cooked linguine with the creamy sauce and toss to coat.
- Serve warm, garnished with extra Parmesan if desired.
Notes
Keep an eye on the garlic while sautéing to avoid burning it. Adjust the seasoning to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 900
- Sugar: 5g
- Sodium: 600mg
- Fat: 70g
- Saturated Fat: 35g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 95g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg
