Ingredients
Scale
- 8 ounces of pasta (I used penne and rotini)
- 2 tablespoons butter
- 2 cloves garlic
- 3 tablespoons flour
- 2 cups milk (or almond milk like I used)
- 4 ounce cream cheese, room temp
- 1/4 cup parmesan cheese
- 1/2 cup mozzarella, shredded
- 14 ounce artichoke hearts, coarsley chopped
- 8 ounce spinach
- salt and pepper to taste
Instructions
- Cook pasta per directions.
- Melt butter, add garlic and cook for about a minute. Sprinkle in flour and cook for a few more minutes while stirring. Add milk and stir until it thickens up. Should just be a couple of minutes.
- Add cheeses and cook a couple more minutes.
- Add artichokes and spinach.
- Cook until spinach wilts.
- Season with salt and pepper.
