Creamy spinach artichoke pasta #fok #Pasta #Dinner #Cooking #Blogger
Let’s turn spinach and artich choke dip into a pasta dinner. You’re going to start by melting 2 tablespoon of butter with five cloves of sliced garlic. Once your garlic is tender and fragrant, we’re going to add in a bag of baby spinach. You could use frozen. I just happen to have fresh on hand. You’re going to season this with salt, pepper, and garlic powder. Those salt and pepper shakers are in my Amazon storefront. Highly recommend. To that, you’re going to add a can of articho carts that I had diced up. We’re going to add more garlic powder and red pepper flakes, a little bit of olive oil, and we’re going to start to cook that until everything is heated through. Next, I added half and half chicken bullion, and some water. And if this is thin, that’s okay because it’s going to thicken up as it cooks. While that is thickening, I’m going to add a little bit more crushed black pepper. And you’re going to get your water ready for your pasta. I used a rietoni for this, but it would also be really good with a flat noodle such as linguini or fetuccini. Add in a cup of shredded whole milk mozzarell and about a/2 cup to a cup of shredded parmesan cheese. You’re just going to let this all melt together and it’s going to thicken. When you can move your spoon across the bottom of the pan and it separates, you’re you’ll know that it’s thickening up. I also add a little bit more salt and crushed red pepper and garlic powder to this. Next, you’re going to toss in your pasta and just let it sit for a couple minutes before serving. And this was so delicious. Top with a little bit more Parmesan cheese and enjoy.