Creamy Artichoke Spinach Pasta

📝 Ingredients

• 12 ounces dried bowtie farfalle pasta (, cooked al dente according to package directions)
• 3 tablespoons butter
• 4 cloves garlic (, minced)
• 1 8- ounce package cream cheese
• 2 cups whole milk
• 1 14- ounce cans artichoke hearts (, quartered)
• 1/3 cup sun-dried tomatoes packed in oil (, chopped)
• 1 tablespoon chopped fresh parsley
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 6- ounce bags baby spinach leaves or two bunches spinach (, stalks removed)
• Panko breadcrumbs for sprinkling
• Parmesan cheese shavings for garnish (, optional)

👨‍🍳 Instructions

1. 1Melt the butter in a large skillet over medium-high heat and cook the garlic for 2 minutes.Add the cream cheese and stir until melted (the cream cheese will remain lumpy). Add the milk, bring to a simmer, and whisk constantly until no lumps are remaining. Add the salt and freshly ground black pepper and simmer for 3 another minutes. Add the artichokes, sun-dried tomatoes and parsley and simmer for another 3 minutes. Add the mozzarella and Parmesan cheeses and stir until melted. Stir in the spinach and simmer for 3 minutes or until the spinach is wilted and soft. Add the pasta, stirring thoroughly to coat, and add salt and pepper to taste. Pour it into a serving dish. Sprinkle with the panko breadcrumbs and Parmesan cheese shavings. Serve immediately while warm.