Creamy Spinach Artichoke Penne Pasta

Ingredients

• Artichoke Hearts

  Matiz

  6 oz or 173g

• Baby Spinach

  Bagged - Trader Joe's

  5 oz or 142g

• Philadelphia Light Cream Cheese

  Chive and Onion - Kraft Foods, Inc.

  2 oz or 57g

• Crushed Red Pepper Flakes

  La Selva Beach Spice

  ½ tsp or 1g

• Grated Cheese

  Parmesan - Kraft Foods, Inc.

  2 tsp or 5g

• Parmesan Cream Sauce

  Wegmans

  ¼ cup or 63g

• Penne Pasta

  Tesco

  5 oz or 142g

• Garlic

  2 cloves raw - Whole Foods Market

  2 cloves, raw or 6g

• Sun Dried Tomatoes

  Julienne cut; California tomatoes - Trader Joe's

  1 oz or 28g

Directions

1. Cook pasta al dente. Reserving one cup pasta water.
2. Coarsely chop spinach, mince sun dried tomatoes, drain-rinse-dry and coarsely chop artichokes, thinly slice garlic.
3. Place a large non-stick pan over medium heat and add 2 tbsp olive oil. Add garlic to hot pan and cook until aromatic (15-30 seconds). Add spinach, artichokes, 1/4 tsp salt, red pepper flakes. Stir occasionally until spinach is wilted (3-4 minutes).
4. Stir the softened cream cheese into hot pan. Then add cream base (Alfredo sauce), 1/4 tsp salt and bring to simmer. Once simmering, stir often until incorporated (30-60 seconds).
5. Stir in 1/2 cup pasta cooking water, Parmesan and sun dried tomatoes. Stir in pasta and bring to boil. Once boiling, stir occasionally until sauce is slightly thickened (1-2 minutes) Plate and sprinkle with dash of Parmesan.