Spinach Artichoke Pasta

Ingredients

• 12 oz bowtie pasta
• 14 oz can quartered artichoke hearts
• 1/2 lb frozen chopped spinach, thawed
• 4 cloves garlic
• 2 Tbsp olive oil
• 4 oz cream cheese
• 1/2 cup sour cream
• 1/4 cup white wine
• 1/2 cup milk
• 1/2 cup grated parmesan
• Few dashes hot sauce
• 1/4 tsp red pepper flakes, optional
• Salt and pepper to taste

Directions

1. Add water to a large pot and set it over high heat until it reaches a boil. Stir in the pasta, then keep it boiling until tender, 7-10 minutes. Pour the pasta into a colander to drain.
2. As the pasta cooks, get the sauce ingredients ready. Drain the artichoke hearts, then cut them into smaller, rough pieces. Press the extra liquid from the thawed spinach. Put the spinach and artichokes aside for now.
3. Chop the garlic finely, then place it in a large skillet with the olive oil. Cook over medium heat for about 1 minute, just until the garlic begins to soften. Add the cream cheese, sour cream, and white wine, stirring as everything warms, until the cream cheese melts into a smooth sauce.
4. Whisk in the milk and allow the sauce to warm back up. When it is hot, lower the heat to low and mix in the Parmesan cheese. Add hot sauce, red pepper flakes, salt, and pepper to season.
5. Fold the spinach and artichoke hearts into the sauce. Add the drained pasta and stir until everything is coated. Taste, then adjust with more salt, pepper, or hot sauce if it needs it.