One 12-ounce jar marinated quartered artichoke hearts, drained and halved lengthwise
One 8.5-ounce jar oil-packed sun-dried tomatoes, drained and chopped
5 ounces baby kale or baby spinach (about 5 cups)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted, for garnish
1/4 cup minced chives, for garnish
Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions. Drain the pasta well and return to the pasta pot.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Stir in the garlic and sauté for 1 minute. Add the cream and cream cheese and cook, stirring often, until melted. Add the Parmesan and whisk constantly until well blended. Gently stir in the artichokes and sun-dried tomatoes. Add the baby kale and salt and pepper to taste.
Pour the cream sauce over the drained pasta and gently toss to coat, taking care not to over-stir or break up the pasta.
Spoon into bowls and top each with toasted walnuts and chives. Serve hot.
Store leftovers in a covered container in the refrigerator for up to 4 days.