This creamy pasta is a great vegetable-infused comfort food. The garlic and chili flakes add some flavor to the dairy and the artichoke hearts keep the dish salty and savory. Swap the spinach with mustard greens, chard, or kale for a seasonal take on this recipe.
8 oz spinach
1 can artichoke hearts
3 cloves garlic, chopped
½ tsp chili flakes
1 cup shredded parmesan cheese
1 cup shredded mozzarella cheese
1 pint heavy cream
This recipe was created by Local Roots Recipe Contributor Rachel He (@rachelyhe)
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