creamy spinach + artichoke pasta

creamy spinach + artichoke pasta

2 Tbsp butter
2 cloves garlic
1 ½ cups chicken broth
1.5 cups milk
¼ tsp salt
8 oz. linguine, or your favourite pasta
¼ lb. fresh or frozen spinach
15oz. quartered artichoke hearts
¼ cup grated Parmesan
Salt + freshly cracked black pepper to taste

Mince the garlic and add it to a deep skillet with the butter. Sauté the garlic in the butter over medium heat until the garlic is tender and fragrant.
Add the chicken broth, milk, salt, some freshly cracked pepper, and the pasta to the skillet. Make sure the pasta is fully submerged, then place a lid on the skillet. Allow the skillet to come to a simmer, then immediately turn the heat down to low.
Allow the pasta to simmer in the liquid for about 12 minutes, or until it's al dente. Stir the pasta every few minutes to make sure it doesn't stick to the bottom. Adjust the heat if needed to make sure the liquid maintains a gentle simmer. While the pasta is simmering, drain the artichoke hearts and roughly chop them into slightly smaller pieces.
Once the pasta is tender, turn off the heat. The sauce may still be slightly thin, but it will continue to thicken and absorb as the rest of the ingredients are added. Add the spinach, a handful at a time, to the hot pasta and sauce and toss it in the pasta until it wilts. If using frozen spinach, thaw completely first, then squeeze out as much moisture as possible before adding it to the pasta.
Stir the chopped artichoke hearts into the pasta. Sprinkle 2 Tbsp of grated Parmesan over the pasta, then stir slightly to incorporate the Parmesan. Top with an additional 2 Tbsp of Parmesan and serve.

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