Serves 1
Directions
- 1Peel and rough chop 20 cloves of garlic.
- 2Sprinkle the chopped garlic with a little bit of salt.
- 3Crush the garlic a little bit with the side of your knife.
- 4Melt a knob of butter and start cooking the garlic over medium-low heat until nice and golden.
- 5Add black pepper and red pepper flakes to the cooking garlic.
- 6Boil the pasta for only 5 minutes, then drain it.
- 7Cut up about 12 oz of jarred or canned artichokes.
- 8Add a full pound of frozen chopped spinach and cook it off over medium-high heat for a few minutes to get rid of all the water.
- 9Add a block of Boursin cheese and melt it into the mixture.
- 10Stir in a cup of full-fat Greek yogurt.
- 11Stir in your par-cooked pasta.
- 12Top with low moisture mozzarella and bake at 375 degrees Fahrenheit for 10 to 15 minutes.
Ingredients
- 0.5 lb short pasta (such as fusilli)
- 2 tablespoons unsalted butter
- 20 cloves garlic cloves
- 1 teaspoon kosher salt
- Freshly ground black pepper
- Red pepper flakes
- 12 oz jarred or canned artichokes, drained
- 16 oz frozen chopped spinach
- 5.2 oz Boursin or Gournay cheese
- 1 cup full-fat Greek yogurt
- low moisture mozzarella cheese
Equipment
knifepanoven
Tips
- You can use half cream cheese and half Greek yogurt if you prefer a less tangy flavor.
- Do not fully make the garlic into a paste, but crush it a little with the side of your knife.
- Cook the spinach over medium-high heat for a few minutes to get rid of all the water.
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