INGREDIENTS
12 ozs
bowtie pasta
14 ozs
artichoke hearts
3 handfuls
baby spinach
1 tsp
garlic powder
4 ozs
cream cheese
1/2 cup
cream
1/4 cup
white cooking wine
1/2 cup
milk
1/2 cup
parmesan sauce
2 dashes
hot sauce
1 pinch
pepper flakes
1 serving
salt and pepper