Spinach Artichoke Pasta

• Penne(320 g)
• Olive oil(1 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Artichoke(280 g)
• Spinach(180 g)
• Cream cheese(180 g)
• Cream(120 ml)
• Parmesan(60 g)
• Vegetable Broth(180 ml)
• Lemon(1)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Chili flakes(¼ tsp)optional

Method

1. 1

   Bring a large pot of well-salted water to the boil. Finely chop {Onion}, mince {Garlic}, roughly chop {Artichoke}, grate {Parmesan}, and zest and halve {Lemon}.

   ~8 min

2. 2

   Cook {Penne} in the boiling water until just al dente, about 10 minutes. Reserve a mug of pasta water, then drain.

   ~10 min

3. 3

   While the pasta cooks, heat {Olive oil} in a large skillet over medium heat. Cook {Onion} with {Salt} for 3 minutes until softened, then stir in {Garlic}, {Artichoke}, {Black pepper}, and {Chili flakes} for 2 minutes.

   ~5 min

4. 4

   Add {Vegetable Stock}, {Cream cheese}, and {Cream}. Stir until the cheese melts into a thick sauce, then simmer for 2 minutes. Add {Spinach} and cook until wilted.

   ~4 min

5. 5

   Add the drained pasta, most of the {Parmesan}, and the zest and juice of half the {Lemon}. Toss until glossy and well coated, loosening with a splash of reserved pasta water if needed.

   ~3 min

6. 6

   Serve in warm bowls topped with the remaining {Parmesan} and extra {Black pepper} if you like.

   ~1 min