Cheesy Spinach and Artichoke Pasta Creamy Delight

Ingredients

• 12 oz pasta (penne or fusilli)
• 1 cup fresh spinach, chopped
• 1 can artichoke hearts, drained and chopped (14 oz)
• 1 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• 0.5 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: red pepper flakes for heat

Instructions

1. In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
3. Stir in the chopped spinach and artichoke hearts. Cook for about 3-4 minutes, until the spinach has wilted.
4. Lower the heat and add the cream cheese to the skillet. Stir until melted and combined with the vegetables. Gradually add the vegetable broth, mixing until smooth.
5. Add the mozzarella and Parmesan cheeses to the skillet, stirring until they melt and create a creamy sauce. Season with salt, pepper, and red pepper flakes (if using).
6. Add the drained pasta to the skillet, tossing it gently with the sauce until it is well-coated. Let it simmer for another 2-3 minutes to heat through.
7. Taste the pasta and adjust the seasoning if necessary, adding more salt, pepper, or red pepper flakes as desired.