Cooking Cheesy Spinach Artichoke Pasta: The Process

• Bring a large pot of salted water to a boil. Add 8 ounces of your chosen pasta—penne or rotini are ideal. Cook according to the package instructions until al dente, about 9 to 11 minutes. Drain the pasta using a colander and set aside. Reserve a small cup of pasta water for later.
• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced 2 cloves of garlic and sauté for about 30 seconds until fragrant, taking care not to brown it. Toss in 1 cup of chopped fresh spinach and cook until wilted, about 2 minutes.
• Add the chopped artichoke hearts (drained from a 14-ounce can) to the skillet with the spinach and garlic. Stir to combine and cook for another 2 minutes to warm through and blend flavors.
• Reduce heat to low. Add 1 cup of cream cheese and stir constantly until it softens and begins to melt. Slowly mix in 1 cup shredded mozzarella and 1/2 cup grated Parmesan cheese. Stir until the cheeses melt into a creamy sauce. If sauce is too thick, add reserved pasta water a tablespoon at a time to loosen.
• Sprinkle in 1/2 teaspoon crushed red pepper flakes if desired. Season with salt and freshly ground black pepper to taste. Add cooked pasta to the skillet and gently toss to coat in the cheesy spinach artichoke sauce.
• Serve the Cheesy Spinach Artichoke Pasta hot, garnished with extra Parmesan if desired. Enjoy with a crisp green salad or cheesy stuffed bread for a complete meal.