Speedy Spinach & Artichoke Pasta

1.Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Set aside.

2.While pasta cooks, heat olive oil in a large skillet or pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

3.Add the thawed and squeezed dry spinach and chopped artichoke hearts to the skillet. Cook for 2-3 minutes, stirring occasionally, until any remaining moisture has evaporated.

4.Pour in the vegetable broth and milk. Bring to a gentle simmer, then reduce heat to low.

5.Stir in the softened cream cheese, Parmesan cheese, and dried oregano. Cook, stirring constantly, until the cheeses are melted and the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.

6.Season the sauce with salt, black pepper, and red pepper flakes (if using) to taste.

7.Add the drained pasta to the skillet with the sauce. Toss gently to coat the pasta evenly.

8.Serve immediately, garnished with extra grated Parmesan cheese if desired.