Ingredients

• 6 ounces spinach , thawed
• 16 ounces fettuccine
• 0.5 cups pasta water
• 8 ounces cream cheese
• 0.5 cups cream
• 2 cloves garlic
• 0.75 cups shredded Parmesan cheese
• 0.33 cups shredded mozzarella cheese
• 0.33 cups sour cream
• 0.25 cups mayonnaise
• 1.5 cups artichokes
• salt and freshly ground black pepper to taste
• fresh herbs , optional

Instructions

1. 1 Place thawed spinach between several layers of paper towels. Roll up like a jelly roll and press firmly. Unroll spinach, place on a plate, fluff with a fork, and set aside.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, and reserve 1/2 cup pasta water. Set aside.
3. 3 Meanwhile, cut cream cheese into 1/2-inch chunks. Place in a non-stick skillet over medium-low heat, and add cream, and stir until cream cheese melts.
4. 4 Add garlic, Parmesan, and mozzarella and cook, stirring, until cheeses are melted and sauce is bubbly. Add sour cream and mayonnaise; stir until well blended.
5. 5 Add spinach and artichokes, and cook, stirring until heated through, about 2 minutes. Add pasta water 1 tablespoon at a time to loosen the sauce, if desired.
6. 6 Season sauce with salt and pepper. Stir in drained fettuccine, garnish with fresh herbs, and serve.

Nutrition per serving