Spinach and artichoke pasta

I found this recipe through pinterest and the picture immediately caught my attention. Not only is this a relatively cheap recipe (I already had several of the ingredients at home) but it was insanely delicious. By substituting milk instead of mayo and mozzarella and cream cheese (1/3 less fat version) instead of neufchatel cheese, this recipe is a bit more healthier than the standard spinach and artichoke recipe.

Ingredients

2 Tbsp olive oil
4 cloves garlic
4 oz. cream cheese
1/2 cup sour cream
1/4 cup white wine
1/2 cup milk
1/2 cup grated parmesan
1 can (14 oz) quartered artichoke hearts
1 pkg (10 oz) chopped spinach, thawed
1 tbsp hot sauce
1 tsp red pepper flakes (optional)
salt and pepper
12 oz. bow tie pasta
The website suggests not using fat-free cheese or sour cream because they do not melt as well.

Directions

STEP 1: Put a large pot of water on to boil with a lid. When it comes to a boil, cook the pasta according to package directions (boil for about 10 minutes or until al dente). Drain the pasta in a colander.

STEP 2: While you are cooking the pasta, start making the sauce. Heat the olive oil in a large skillet over medium heat. Mince the garlic and cook it in the oil until it is slightly tender (1-2 minutes).

STEP 3: Add the neufchatel (cream cheese), sour cream and white wine. Stir until everything is evenly incorporated. Reduce the heat to medium/low.

STEP 4: Add the milk and parmesan cheese. Stir it in until the parmesan has melted in and is evenly incorporated. Stir in the hot sauce and thawed/drained spinach.

STEP 5: Drain the can of artichoke hearts. Roughly chop them and add to the sauce. Taste the sauce and season with salt, pepper and red pepper flakes if desired.

STEP 6: Add the cooked and drained pasta and stir to coat. Serve warm.

Source
The website has very helpful step-by-step pictures.