STEP 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Once the water is boiling, add the pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes, depending on the type of pasta. Once cooked, drain the pasta, reserving 1 cup of pasta cooking water. Set the pasta aside.

STEP 2: Sauté the Garlic and Artichokes

While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant and golden. Be careful not to burn the garlic, as it can become bitter.

Next, add the chopped artichokes to the skillet. If you’re using canned artichokes, make sure they are well-drained. Sauté the artichokes with the garlic for about 5 minutes, allowing them to warm through and lightly brown around the edges. If you’re using frozen artichokes, make sure they are thawed and drained to prevent any excess moisture in the dish.

STEP 3: Add the Spinach and Cream

Once the artichokes are sautéed, add the fresh spinach to the skillet. Stir the spinach until it wilts down, which should take about 2-3 minutes. If you prefer a slightly more cooked spinach flavor, let it sauté for a minute longer.

Reduce the heat to medium-low and pour in the heavy cream (or half-and-half for a lighter option). Stir to combine, and allow the cream to heat up, creating a creamy base for the pasta. Add the Parmesan cheese and mozzarella cheese (if using), stirring until the cheese melts into the sauce. This will create a rich, velvety cream sauce that coats the spinach and artichokes.

STEP 4: Season the Sauce

Add 1 tablespoon of lemon juice to the sauce to brighten the flavor and balance the richness of the cream. Season with salt and freshly ground black pepper to taste. At this point, you can also add a pinch of crushed red pepper flakes if you like a little spice in your dish.

STEP 5: Toss the Pasta with the Sauce

Once the cream sauce is ready and the cheese is melted, add the cooked pasta to the skillet. Toss the pasta gently to coat it in the sauce, ensuring that every piece is covered in the creamy mixture. If the sauce feels too thick, add some of the reserved pasta cooking water a little at a time, until you reach your desired consistency. This starchy water helps to thin out the sauce while making it more clingy to the pasta.

STEP 6: Serve and Garnish

Once the pasta is evenly coated in the creamy artichoke spinach sauce, transfer it to serving plates. Garnish with additional Parmesan cheese, freshly chopped basil or parsley, and a sprinkle of crushed red pepper flakes for a touch of heat. Serve immediately and enjoy!