Ingredients:

  • 12 ounces short pasta (like Penne or Rotini)
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 4 ounces reduced-fat cream cheese, softened
  • 1/2 cup half and half
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 14 ounces canned artichoke hearts, drained and chopped
  • 5 ounces fresh spinach
  • 1/2 teaspoon red pepper flakes (or preferred seasoning mix)
  • Salt and black pepper, to taste
  • 1 cup reserved pasta cooking water (essential for sauce emulsification)

Instructions:

  1. Bring a large pot of generously salted water to a rolling boil. Cook the pasta until al dente according to package directions. Before draining, reserve 1 cup of the starchy cooking water. Drain the pasta. While the pasta cooks, chop the drained artichoke hearts and mince the garlic.
  2. In a large skillet over medium heat, add the olive oil. Once shimmering, add the minced garlic and sauté for 60 seconds until fragrant. Do not allow the garlic to brown.
  3. Reduce the heat to low. Add the room-temperature cream cheese and the half and half. Whisk constantly until the cream cheese is fully dissolved and you have a smooth, uniform liquid base. Keep the heat low to prevent separation.
  4. Stir in the Parmesan, Mozzarella, red pepper flakes, salt, and pepper. Continue stirring until the shredded cheeses have completely melted and the sauce is thick enough to coat the back of a spoon.
  5. Add the chopped artichokes and the fresh spinach to the sauce. Stir until the spinach wilts down completely, which usually takes 2–3 minutes. If the sauce looks too thick or tight, add 1/4 cup of the reserved pasta water.
  6. Transfer the drained pasta directly to the skillet with the sauce. Toss vigorously until every piece of pasta is coated in the rich, creamy sauce. Add more pasta water, 1 tablespoon at a time, until the pasta reaches your ideal level of creaminess and sheen. Serve immediately.