Artichoke Spinach Pasta

1 (12 oz) pkg bow-tie pasta

1 Tbsp butter

2 cloves garlic minced

1 (8 oz) pkg light cream cheese

1/2 cup milk

1/2 cup fresh squeezed lemon juice

1/4 tsp red pepper flakes

1 (14 oz) can artichoke hearts

10 oz chopped frozen spinach (I used 1/2 bag fresh baby spinach)

1/2 cup Parmesan cheese

Additional Parmesan cheese for garnish

Cook pasta according to directions. In medium sauce pan over medium high heat saute garlic and butter until golden brown. Add in chunks of cream cheese and stir until melted. Slowly stir in milk, sour cream, lemon juice, and salt. Stir in Parmesan cheese, artichokes and spinach. (If fresh, let cook until spinach leaves are wilted) Drain Pasta and add in artichoke mixture. Toss to coat. Serve with additional Parmesan Cheese. (I used feta because I didn't have any fresh grated Parmesan cheese.)