Everyone knows we have a minor MAJOR obsession with all things spinach and artichoke, not just dips. With fresh spinach, lemon juice, and chicken broth (instead of heavy cream), this pasta is lighter than most of our recipes. But we promise it tastes every bit as decadent.
- Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1 cup pasta water, then drain and set pasta aside.
- Meanwhile, in a large skillet over medium-hight heat, heat oil. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add broth and cream cheese and cook, stirring, until cheese is melty and mixture comes to a boil.
- Increase heat to high and add in spinach. Season with salt and pepper and cook until spinach is wilted, about 2 minutes. Add in artichokes, cooked spaghetti, and reserved pasta water and toss until sauce is thickened.
- Remove from heat and stir in lemon juice and Parmesan.
- Serve with more Parmesan, if desired.
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марта 02, 2021
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chicken
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