{ RECIPE :: Spinach Artichoke Pasta }

Are you a huge fan of Spinach Artichoke dip like I am? Well, then you're gonna love this dish! It tastes just like your favorite appetizer, but with some pasta thrown in to make it the perfect meal. How genius is that? The hubby and I loved it and figure you will too!

INGREDIENTS:
2 Tbsp olive oil
4 cloves garlic
4 oz. cream cheese
1/2 cup sour cream
1/4 cup white wine
1/2 cup milk
1/2 cup grated parmesan
1 can (14 oz) quartered artichoke hearts
1 pkg (10 oz) chopped spinach, thawed
1 Tbsp hot sauce
1 tsp red pepper flakes (optional)
salt and pepper to taste
12 oz. bowtie pasta (any shape)

DIRECTIONS:
STEP 1: Put a large pot of water on to boil with a lid. When it comes to a boil, cook the pasta according to package directions (boil for about 10 minutes or until al dente). Drain the pasta in a colander.

STEP 2: While you are cooking the pasta, start making the sauce. Heat the olive oil in a large skillet over medium heat. Mince the garlic and cook it in the oil until it is slightly tender (1-2 minutes).

STEP 3: Add the cream cheese, sour cream and white wine. Stir until everything is evenly incorporated. Reduce the heat to medium/low.

STEP 4: Add the milk and parmesan cheese. Stir it in until the parmesan has melted in and is evenly incorporated. Stir in the hot sauce and thawed/drained spinach.

STEP 5: Drain the can of artichoke hearts. Roughly chop them and add to the sauce. Taste the sauce and season with salt, pepper and red pepper flakes if desired.

STEP 6: Add the cooked and drained pasta and stir to coat. Serve warm.

*Sidenote: I added shredded chicken to it for my meat-loving husband.  Mmm-mmm good!

Prep time: 5 min. Cook time: 25 min. Total: 30 min. Servings: 6