20 Minute Creamy Spinach Artichoke Pasta

Ingredients

• 2 Tbsp butter
• 2 cloves garlic
• 1.5 cups chicken broth
• 1.5 cups milk
• 1/4 tsp salt
• Freshly cracked pepper
• 8 oz. linguine
• 1/4 lb. fresh baby spinach
• 15 oz. can quartered artichoke hearts
• 1/4 cup grated Parmesan

Directions

1. Finely chop the garlic, then put it in a deep skillet along with the butter. Cook over medium heat for 1 to 2 minutes, stirring, until the garlic softens and smells fragrant.
2. Pour in the chicken broth and milk, then add the salt, freshly cracked pepper, and pasta. Snap the pasta in half first so it is easier to stir. Press the pasta down so it is covered by the liquid, then cover the skillet with a lid. Bring the mixture to a simmer, then immediately reduce the heat to low.
3. Simmer the pasta in the liquid for about 12 minutes, until it is al dente. Stir every few minutes so the pasta does not catch on the bottom of the skillet, and adjust the heat as needed to keep the liquid at a gentle simmer. While that cooks, drain the artichoke hearts and roughly cut them into slightly smaller pieces.
4. When the pasta is tender, turn off the heat. The sauce may look a little loose, but it will thicken and be absorbed more as the remaining ingredients go in. Add the spinach to the hot pasta and sauce by the handful, tossing as you go, until it wilts.
5. Stir the chopped artichoke hearts into the pasta. Scatter 2 Tbsp of grated Parmesan over the top, then stir lightly to work it in. Finish with the remaining 2 Tbsp of Parmesan and serve.