I feel like I’ve been traveling since March, and I’m tired. But now that I’m home for a few weeks, I need to clean out my fridge and get back to meal planning and prepping food for the week. But since today is Father’s Day, I’m making my husband’s favorite super-easy supper of Bourbon Burgers and Spinach Artichoke Pasta. The great thing about this pasta dish is that it can be served hot or cold, depending on if you’re home or at a picnic. I hope you all have a wonderful Sunday!
KINGSMILL FOURTH OF JULY DINNER MENU SERIES
Welcome to my Kingsmill Fourth of July Dinner Menu series inspired by the fictional Fourth of July event in my two new stories, Their Forever Summer (from Summer Heatwave Anthology) and Her Reckless Outlaw (from Mending Hearts Anthology) This blog series brings the charm of small-town Kingsmill to your summer table.
Both love stories unfold in the heart of the Virginia mountains. Their Forever Summer features a Fourth of July party held near the town’s historic 18th-century mill, along the Shenandoah River. Her Reckless Outlaw takes place in the aftermath of that party. For the next few weeks, I’ll be sharing the seasonal recipes from that riverside celebration.
Spinach Artichoke Pasta
Ingredients
- 8 ounces fettuccini
- 1 5 ounce package baby spinach, roughly chopped
- 4 ounces cream cheese cut into chunks
- ¾ cup whole milk
- ½ cup grated Parmesan cheese plus more for garnish
- 2 teaspoons garlic powder
- ¼ teaspoon ground pepper
- 1 14 ounce can artichoke hearts, rinsed, squeezed dry and chopped
Instructions
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Boil the pasta according to the package directions. Drain and set aside.
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While the pasta is boiling, mix together the chopped spinach and 1 Tablespoon water in a large saucepan. Heat over medium heat and cook for about 2 minutes, or just until wilted. Then transfer the spinach to another bowl.
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Return the saucepan to the stove and add in the cream cheese. Over medium heat, melt the cream cheese by whisking briskly. Then whisk in 1/2 cup Parmesan cheese, 2 teaspoons garlic powder and 1/4 teaspoon pepper. Whisk over medium heat until thick and bubbly.
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Drain the spinach of as much water as you can. Then stir the spinach into the cheese sauce. Then stir in the artichokes and the pasta. Heat over medium heat until you're ready to serve. Serve with extra Parmesan cheese.
Drain as much liquid as possible from the spinach. Stir the drained spinach into the sauce, along with 14 ounces artichokes and the pasta. Cook until warmed through.
