Spinach Artichoke Pasta

The creator behind this recipe recommended it for anyone who loves spinach artichoke dip, which I definitely do!  Mmm.  Here it is:

• 1 12-oz box pasta (I used bowties)
• 1 tsp butter
• 2 cloves garlic, minced
• 1 8 oz package reduced fat cream cheese
• 1/2 cup milk
• 1/2 cup reduced fat sour cream
• 1/2 lemon, juiced
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• 1 14 oz can artichoke hearts (packed in water), drained and chopped
• 10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible
• 1/2 cup parmesan cheese, shredded
• Additional Parmesan for serving

Cook pasta according to package directions.

In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add cream cheese and stir until melted. Slowly stir in milk, then add sour cream, lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, and parmesan cheese.

Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.

I seriously love this pasta.  It IS kinda rich, so I would definitely serve it with something lighter, (the chef recommends salad) but I love all the ingredients in this dish.  I need to find even more recipes with artichoke hearts in it because.... well, yum.  If you like spinach artichoke dip, I highly recommend this recipe.

I also threw in a little extra red pepper flakes because I love the added flavor!