Ingredients
Equipment
Method
- Mince the garlic. Add the garlic and butter to a deep skillet. Sauté over medium heat for one to two minutes, until the garlic is tender and fragrant.
- Add the chicken broth, milk, salt, black pepper, and the pasta to the skillet. Break the pasta in half before adding it. Make sure the pasta is submerged. Place a lid on the skillet, bring it to a simmer, and immediately turn the heat down to low.
- Allow the pasta to simmer in the liquid for about 12 minutes, or until it is al dente. Stir the pasta every few minutes to prevent sticking. Adjust the heat as needed to maintain a gentle simmer. While the pasta simmers, drain the artichoke hearts and roughly chop them into smaller pieces.
- When the pasta is tender, turn off the heat. The sauce may seem thin, but it will thicken as you add the remaining ingredients.
- Add the spinach, a handful at a time, to the hot pasta and sauce. Toss until the spinach wilts.
- Stir in the chopped artichoke hearts. Sprinkle 2 Tbsp of grated Parmesan over the pasta and stir to incorporate it. Top with the remaining 2 Tbsp of Parmesan and serve.
Nutrition
Notes
The sauce thickens as it cools and absorbs the liquid from the pasta. If the sauce is too thick when serving, you can stir in a small amount of extra milk or broth to reach your desired consistency.