Creamy Artichoke and Spinach Dip Pasta with Lemon Herb Breadcrumbs

Ingredients

• •12 ounces of pasta (e.g., penne or rigatoni)
• •2 tablespoons of olive oil
• •3 cloves of garlic, minced
• •1 cup of canned artichoke hearts, chopped
• •2 cups of fresh spinach, chopped
• •1 cup of heavy cream
• •1/2 cup of grated Parmesan cheese
• •1 teaspoon of lemon zest
• •1 tablespoon of lemon juice
• •1/2 teaspoon of red pepper flakes (optional)
• •1 cup of breadcrumbs
• •2 tablespoons of fresh parsley, chopped
• •1 tablespoon of butter
• •Salt and pepper to taste

Instructions

1. 1

   Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining and set aside.

2. 2

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

3. 3

   Stir in the chopped artichoke hearts and cook for 2-3 minutes. Add the fresh spinach and cook until wilted, about 2 minutes.

4. 4

   Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, lemon zest, and lemon juice. Season with salt, pepper, and red pepper flakes if using. Simmer for an additional 2-3 minutes until the sauce thickens slightly.

5. 5

   Toss the cooked pasta into the skillet with the sauce. Stir to coat, adding reserved pasta water 1/4 cup at a time as needed to achieve your desired sauce consistency.

6. 6

   In a separate pan, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the breadcrumbs and cook, stirring frequently, until golden brown and toasted, about 3-4 minutes.

7. 7

   Remove the breadcrumbs from heat and mix in the chopped parsley and an extra pinch of lemon zest. Season lightly with salt and pepper.

8. 8

   To serve, plate the creamy artichoke and spinach pasta and sprinkle the lemon herb breadcrumbs generously over the top. Serve immediately and enjoy!