Spinach Artichoke Pasta

Place thawed spinach between several layers of paper towels. Roll up like a jelly roll and press firmly. Unroll spinach, place on a plate, fluff with a fork, and set aside.

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, and reserve 1/2 cup pasta water. Set aside.

Meanwhile, cut cream cheese into 1/2-inch chunks. Place in a non-stick skillet over medium-low heat, and add cream, and stir until cream cheese melts.

Add garlic, Parmesan, and mozzarella and cook, stirring, until cheeses are melted and sauce is bubbly. Add sour cream and mayonnaise; stir until well blended.

Add spinach and artichokes, and cook, stirring until heated through, about 2 minutes. Add pasta water 1 tablespoon at a time to loosen the sauce, if desired.

Season sauce with salt and pepper. Stir in drained fettuccine, garnish with fresh herbs, and serve.