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Ingredients
US|METRIC
4 SERVINGS
- 6 Tbsp. unsalted butter (divided)
- 10 oz. fresh spinach (*see note on substitutions for using frozen)
- 4 oz. cream cheese (cut into pieces)
- 1 cup sour cream
- 1 cup shredded Parmesan cheese
- 2 cans artichoke hearts (15 oz each quartered, not marinated, well drained)
- 4 oz. jalapeños (can diced, drained, optional)
- 1 garlic cloves (large or 2 small, pressed)
- 16 oz. penne pasta
- 1 cup cooking liquid
- 6 Tbsp. unsalted butter (divided)
- 10 oz. fresh spinach (*see note on substitutions for using frozen)
- 4 oz. cream cheese (cut into pieces, reduced fat is ok)
- 1 cup sour cream ("light" sour cream is ok)
- 1 cup shredded Parmesan cheese
- 2 cans artichoke hearts (each quartered, well drained)
- 4 oz. jalapeños (can diced, drained, optional)
- 1 garlic cloves (large or 2 small, pressed)
- 16 oz. penne pasta
- 1 cup cooking liquid
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