recipe // spinach artichoke pasta.

I had a serious carb craving last night; 5 PM hit at work and pasta was all I could think about.  I was looking for something that was a little different, but still easy enough for a weeknight and was one happy lady when I found this Spinach Artichoke Pasta recipe from Budget Bytes.  I made a couple of tweaks based on what I had at home (used cream cheese instead of neufchatel and left out the hot sauce because I couldn’t get the damn bottle open) and it was still totally delicious.  Plus any recipe that calls for wine is pretty much the perfect excuse to open a bottle and relax with a nice big glass.


  • 2 tbsp. olive oil
  • 4 cloves garlic
  • 4 oz. cream cheese
  • 1/2 c. sour cream
  • 1/4 c. white wine
  • 1/2 c. milk
  • 1/2 c. grated parmesan
  • 1 can (14 oz.) artichoke hearts
  • 10 oz. chopped spinach
  • 1 tsp. red pepper flakes
  • pasta
  • salt & pepper


  1. Get your water boiling for the pasta – cook pasta until al dente
  2. Heat olive oil in a large skillet and cook garlic for 1-2 minutes until slightly tender
  3. Add cream cheese, sour cream and wine – stir until everything is combined
  4. Add milk and parmesan cheese and stir until cheese has melted – reduce heat and add  thawed & drained spinach
  5. Drain artichokes and roughly chop – add to the sauce with red pepper flakes and salt + pepper to taste
  6. Serve the sauce over pasta