foolproofliving

0 Preheat oven to 350 degrees F.
1 Fill a pot with water and 2 tablespoons of kosher salt and bring to a boil. Add in the pasta and cook until al dente according to the package directions. Reserve 1 cup of the pasta liquid, drain the pasta and set it aside.
2 Meanwhile, heat olive oil in a large skillet (preferably oven-proof) over medium heat. Add in the garlic and cook, stirring constantly, for about a minute until it is lightly browned.
3 Add in the chopped artichoke hearts and cook for 3-4 minutes, stirring occasionally.
4 Add in the baby spinach and cook until wilted.
5 Stir in the cream cheese and ¾ cup of reserved pasta water. Cook, stirring constantly, until it is in a creamy consistency. If it is too thick, you can thin it out using the rest of the pasta liquid. Stir in the lemon zest.
6 Transfer the cooked pasta into the pot and add in the shredded mozzarella. Give it a toss making sure that the pasta is evenly distributed in the pot.
7 Bake in the preheated oven for 15-20 minutes or until the cheese is fully melted.
8 If preferred, garnish with shaved parmesan cheese and serve.