Creamy pasta with spinach and artichokes

Even though there's usually always a meal plan, sometimes the days are very flexible or maybe the meal plan just gets overridden. If the prior week's meal plan got jumbled then something may carry over. Other times I may just leave a day blank with an idea of what we'd do and then wing it that night. That's kind of what happened here. The meal plan actually had us making the pork chops with chard but on this particularly day I opened the fridge and next to the chard was fresh spinach from our CSA. I made a last minute decision that we should use the spinach before the chard.

So I gathered up everything that I thought would be a good addition for some creamy pasta with spinach and artichokes. In addition to the fresh spinach and canned artichokes (on standby in the pantry), I grabbed some whole wheat spaghetti, an onion, sun-dried tomatoes, cream, goat cheese, parmesan, garlic, and other spices / seasonings. It turned out really well and Patrick said he was impressed... apparently not all of my throw together pasta dinners impress him (the truth came out this evening). Everything in the recipe below is approximate!

Here's what I did
   Boil water and cook whole wheat spaghetti according to package directions.
   Meanwhile, place 1 tbsp butter and 1 tbsp extra virgin olive oil in a large nonstick skillet over medium heat. Add in 1 diced onion and saute until softened then add in 3 cloves of minced garlic, dash of red pepper flakes, salt and pepper. Once the garlic is fragrant add in 2 cups fresh spinach and stir until partially wilted. Next add in quartered artichoke hearts (drained from a 14 oz can and chopped), 1/3 cup sun-dried tomatoes, 1/4 cup cream, 1/4 cup goat cheese, and 1/3 cup parmesan cheese. Stir together and allow everything to heat throw over medium-low heat.
   Finally add the spaghetti into the skillet with the the creamy artichoke spinach sauce.