Description
Creamy Spinach Artichoke Pasta combines tender pasta with spinach, artichoke hearts, garlic, Parmesan, and a rich, creamy sauce. This easy vegetarian dinner tastes like your favorite spinach-artichoke dip transformed into a comforting, flavorful pasta dish that’s perfect for a cozy weeknight meal.
Ingredients
Pasta
- 12 oz pasta, such as penne, rigatoni, or fettuccine
Sauce and Vegetables
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup chopped artichoke hearts, drained
- 3 cups fresh baby spinach
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup reserved pasta water, plus more as needed
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Extra Parmesan, for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta.
- Sauté Garlic and Artichokes: While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté for 30 to 60 seconds until fragrant. Stir in the chopped artichoke hearts and cook for 2 to 3 minutes to warm through.
- Wilt the Spinach: Add the fresh baby spinach to the skillet and cook until wilted, about 2 minutes, stirring frequently to combine with artichokes and garlic.
- Make the Cream Sauce: Lower heat to medium-low and pour in the heavy cream. Add the softened cream cheese and stir continuously until the cream cheese melts completely and the sauce is smooth and creamy.
- Season the Sauce: Stir in grated Parmesan cheese, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Mix thoroughly to incorporate all the flavors.
- Combine Pasta and Sauce: Add the drained pasta to the skillet and toss well to coat the pasta evenly with the sauce. Gradually add reserved pasta water as needed to reach your desired creamy consistency.
- Heat Through: Cook everything together for another 1 to 2 minutes on medium-low, stirring gently, until the pasta is heated through and the sauce clings well.
- Garnish and Serve: Remove from heat, sprinkle chopped fresh parsley and extra Parmesan cheese over the top. Serve immediately while warm for best taste.
Notes
- You can substitute frozen spinach for fresh; just thaw and squeeze out any excess moisture before adding.
- For a lighter version, replace half the heavy cream with whole milk.
- Add cooked chicken or shrimp to increase protein and make it a heartier meal.
- A squeeze of fresh lemon juice just before serving brightens the flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of milk or reserved pasta water to loosen the sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course, Pasta, Vegetarian
- Method: Stovetop
- Cuisine: Italian-American
