Spinach Artichoke Pasta
This Spinach Artichoke Pasta takes inspiration from the classic dip, combining creamy, cheesy flavors with tender pasta, spinach, and tangy artichokes. It’s a comforting yet fresh dish that can be made in under 30 minutes, making it perfect for a quick weeknight dinner. Serve it as a vegetarian main course or pair it with grilled chicken or shrimp for added protein.
Ingredients
(Serves 4-6)
For the Pasta:
12 oz pasta (penne, fettuccine, or rigatoni work well)
1 teaspoon salt (for boiling water)
For the Spinach Artichoke Sauce:
2 tablespoons butter (or olive oil for a lighter version)
3 cloves garlic, minced
1 small onion, finely chopped
1 (14 oz) can artichoke hearts, drained and chopped
4 cups fresh spinach, chopped (or 10 oz frozen, thawed & drained)
1 cup heavy cream (or half-and-half for a lighter version)
½ cup cream cheese, softened
½ cup Parmesan cheese, grated
1 cup mozzarella cheese, shredded
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon red pepper flakes (optional, for heat)
½ teaspoon Italian seasoning (optional, for extra flavor)
For Garnish:
¼ cup Parmesan cheese, extra for topping
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice (optional, for brightness)
Time required:
Total Time: 25-30 minutes
Prep time: 10 minutes
Cook time:15-20 minutes
Step 1: Cook the Pasta
Instructions
1. Bring a large pot of salted water to a boil.
2. Add pasta and cook according to package directions until al dente.
3. Reserve ½ cup pasta water, then drain and set aside.
Step 2: Make the Sauce
1. In a large pan, melt butter over medium heat.
2. Add onion and saute for 3-4 minutes until soft.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add artichokes and cook for 2 minutes.
5. Stir in spinach and cook until wilted (1-2 minutes for fresh, 3-4 minutes for frozen).
Step 3:Make it Creamy
1. Lower heat and add cream cheese, stirring until melted.
2. Pour in heavy cream and let it heat for 2 minutes, stirring often.
3. Add Parmesan, mozzarella, salt, pepper, red pepper flakes, and Italian seasoning. Stir until the sauce is creamy and smooth.
Step 4: Combine & Serve
1. Add the cooked pasta and toss to coat. If the sauce is too thick, add a bit of the reserved pasta water until desired consistency is reached.
2. Stir in lemon juice for extra brightness.
3. Serve immediately, topped with extra Parmesan and parsley.
Nutritional Information
(Per Serving, Approximate for 1.5 cups of pasta)
Calories: 480 kcal
Protein: 18g
Carbs: 55g
Fat: 22g
Fiber: 5g
Sugar: 4g
Sodium: 450mg
Notes & Tips
Make it lighter: Make it lighter by using half-and-half instead of heavy cream and low-fat cream cheese.
Want extra protein:Add grilled chicken, shrimp, or chickpeas.
For baking:
For a baked version, transfer to a baking dish, top with extra cheese, and bake at 375°F (190°C) for 10 minutes.
Serving suggestion: Pairs well with garlic bread or a side salad.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or cream.
Questions & Answers
Q: Can I use frozen spinach?
A: Yes! Use 10 oz frozen spinach, thaw it, and squeeze out excess water before adding it to the sauce.
Q: Can I make this ahead of time?
A: Yes! Store the sauce separately from the pasta and mix when reheating to keep it from drying out.
Q: What pasta works best for this dish?
A: Penne, fettuccine, or rigatoni work well since they hold the creamy sauce nicely.
Q: Can I make this gluten-free?
A: Yes! Use gluten-free pasta and check that your cream cheese and Parmesan are gluten-free.
Q: Can I make this vegan?
A: Yes! Substitute dairy-free cream cheese, plant-based heavy cream, and vegan cheese. Use olive oil instead of butter.
This Spinach Artichoke Pasta is creamy, cheesy, and packed with flavor—a quick meal that tastes like comfort food in under 30 minutes!