Ingredients
3/4 lb. spaghetti
1 tbsp. extra-virgin olive oil
4 garlic cloves, minced
3/4 c. low-sodium chicken broth or vegetable broth
4 oz. cream cheese, softened
1 lb. baby spinach (about 12 c.)
Kosher salt
Freshly ground black pepper
2 (14-oz.) cans artichoke hearts, drained and quartered
2 tbsp. fresh lemon juice
1/4 c. freshly grated Parmesan, plus more for serving
Preparation
Step 1Bring 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. Step 2Meanwhile, 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.Step 3Increase 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.Step 4Remove from heat and stir in lemon juice and Parmesan. Step 5Serve with more Parmesan, if desired.
