12 oz fett

uccine or penne pasta

2 tbsp butter

3 cloves garlic, minced

1 cup heavy cream

1/2 cup whole milk

3/4 cup freshly grated Parmesan cheese

1 cup canned artichoke hearts, drained and chopped

2 cups fresh spinach, chopped

1/2 tsp salt (or to taste)

1/4 tsp black pepper

1/4 tsp crushed red pepper flakes (optional)

Optional garnish: extra Parmesan, parsley, lemon zest

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Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.

In a large skillet over medium heat, melt butter and sauté garlic for 30 seconds until fragrant.

Stir in heavy cream and milk. Bring to a gentle simmer.

Whisk in Parmesan cheese until smooth and creamy.

Add artichoke hearts and spinach; cook until spinach wilts.

Toss in cooked pasta, adding reserved pasta water as needed to loosen the sauce.

Season with salt, pepper, and red pepper flakes. Serve warm.

Use freshly grated Parmesan for the smoothest sauce—pre-shredded cheese may clump.
Don’t boil the sauce; keep it at a gentle simmer to prevent curdling.
Reserve pasta water—it helps emulsify and thin the sauce perfectly.

Add Protein: Grilled chicken, shrimp, or crispy bacon pair beautifully.
Lighter Version: Swap half the cream for half-and-half or evaporated milk.
Extra Cheesy: Stir in ¼ cup cream cheese for an even richer sauce.
Gluten-Free: Use gluten-free pasta without changing the sauce.
Baked Version: Transfer to a baking dish, top with mozzarella, and broil until bubbly.