Spinach & Artichoke Fettuccine Alfredo

Touted as the best spinach artichoke pasta ever from DELISH-- this was the perfect solution to my recent freezer cleaning and discovery of multiple bags of spinach and a half bag of artichokes!

12 oz. fettuccine

3 tbsp. butter

2 garlic cloves, minced

3 tbsp. flour

1 3/4 c. milk (preferably whole)

1/2 c. chicken broth

2 tbsp. cream cheese, softened

1 c. shredded mozzarella

1 (14-oz.) can artichoke hearts, chopped

2 c. baby spinach

Juice of one lemon

Kosher salt

Freshly ground black pepper

2 tbsp. chopped parsley

Pinch of red pepper flakes

1. In a large pot of salted boiling water, cook fettuccine according to package directions until al dente. Drain.
2. Melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Whisk in the flour and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in the milk and chicken broth, whisking constantly. Bring mixture to a simmer, then stir in cream cheese and mozzarella. Let simmer until the sauce thickens slightly, about 2 to 3 minutes.
3. Fold in artichoke hearts and spinach and toss until the spinach is wilted. Add lemon juice and season to taste with salt and pepper. Add cooked pasta and toss until fully combined. Garnish with parsley and red pepper flakes. Serve immediately.