All individuals is aware of we appreciate a minor MAJOR obsession with all things spinach and artichoke, no longer true dips. With new spinach, lemon juice, and hen broth (rather than heavy cream), this pasta is lighter than most of our recipes. Nonetheless we promise it tastes every bit as decadent.
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3/4 lb.
spaghetti
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1 tbsp.
extra-virgin olive oil
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4
garlic cloves, minced
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3/4 c.
low-sodium hen broth or vegetable broth
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4 oz.
cream cheese, softened
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1 lb.
toddler spinach (about 12 c.)
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Kosher salt
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Freshly ground dim pepper
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2
(14-oz.) cans artichoke hearts, drained and quartered
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2 tbsp.
new lemon juice
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1/4 c.
freshly grated Parmesan, plus extra for serving
Directions
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- Step 1Bring a huge pot of salted water to a boil. Add spaghetti and cook in accordance to package instructions till al dente. Reserve 1 cup pasta water, then drain and space pasta aside.
- Step 2Meanwhile, in a huge skillet over medium-hight warmth, warmth oil. Add garlic and cook, stirring, till fragrant, about 30 seconds. Add broth and cream cheese and cook, stirring, till cheese is melty and mixture comes to a boil.
- Step 3Amplify warmth to high and add in spinach. Season with salt and pepper and cook till spinach is wilted, about 2 minutes. Add in artichokes, cooked spaghetti, and reserved pasta water and toss till sauce is thickened.
- Step 4Desire from warmth and walk in lemon juice and Parmesan.
- Step 5Reduction with extra Parmesan, if desired.
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Le Creuset Le Creuset Signature Iron Address Skillet, 11-3/4-Toddle, Cerise (Cherry Crimson)
Le Creuset Le Creuset Signature Iron Address Skillet, 11-3/4-Toddle, Cerise (Cherry Crimson)