Creamy Mediterranean Pasta

I created this recipe one night when I needed a quick and easy meal- and it was a hit! The sauce comes together in about the time it takes to boil the pasta and the unused artichoke hearts and sun-dried tomatoes keep well in the fridge for another use (or another Mediterranean Pasta night!) You can also start the sauce an hour+ earlier than needed. Remove it from the heat and then put it back on low when it's time to cook the pasta. Easy Peasy Pasta-Pleasy!

I swear this used to be a more attractive dish.....

I suppose this would be more 'Mediterranean-esque' if you omitted the creamy part and instead made it with white wine. But, that's up to you! We like it creamy, thankyouverymuch. :)

This is for 2 servings and the proportions/amounts is really just a guide.  

2 servings of your pasta of choice (we use a long pasta, like Fettuccine or Linguine)

4 ounces cream cheese (1/2 standard 8 oz block) you can use neufachatel too.

1 small onion, diced

2 cloves of garlic, minced

1 Jar sun-dried tomatoes in oil (use 2-3 tomatoes)

1 Jar marinated artichoke hearts (use 4-6 artichoke quarters; you can chop, if you’d like)

Splash of milk, cream or chicken broth

Parmesan cheese (optional)

Fully cooked spinach sausage-sliced (optional)

Handful fresh spinach

1/8 tsp. Red pepper flakes

Some of the stuff you'll need. 

Start your pasta, in the mean time:

Dice the sun-dried tomatoes; add to skillet along with diced onions, garlic and red pepper flakes.  There should be enough oil from the tomatoes to cook everything; if not, add a little olive oil to the pan.  

Cook until onions are soft and translucent. Add the sausage now, if you're using it.

Turn heat to low; add artichoke hearts and  ½ block (4 ounces) of cream cheese.  Keep the cream cheese moving until it completely melts.  Add 1-2 tablespoons of the liquid from the jar of artichoke hearts to help everything move around.  If the cream cheese doesn’t want to get melt-y/saucy, or isn’t saucy enough for your liking, then add splashes of liquid (milk, cream or chicken broth) to help thin it out/make it to your liking.  Add Parmesan cheese if you’re using it.

Once the sauce is the way you want it, add a handful of spinach.

With your tined pasta spoon, add your cooked pasta directly from the boiling water to the sauce.  Stir everything up; add a little pasta water to get things moving (if you’d like).

Serve with Focaccia bread and salad..... and dessert.... and post dessert dessert! :)

**I can't get all of the random sizing and fonts to match up and I'm tired of trying. Consider it an ocular exercise.