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spinach artichoke pasta

spinach artichoke pasta

This creamy Spinach Artichoke Pasta combines the flavors of classic spinach artichoke dip with al dente pasta, creating a delicious and comforting dish. It's perfect for a quick weeknight dinner or a gathering with friends.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 500 kcal

Equipment

  • 1 large pot
  • 1 strainer
  • 1 large skillet
  • 1 wooden spoon or spatula
  • 1 measuring cups and spoons
  • 1 mixing bowl

Ingredients
  

  • 12 oz penne pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 14 oz artichoke hearts, canned Drained and chopped.
  • 5 oz fresh spinach
  • 1 cup heavy cream
  • 1 cup cream cheese, softened
  • 1 cup grated Parmesan cheese
  • ½ teaspoon salt Or to taste.
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes Optional.
  • to taste Fresh basil or parsley for garnish Optional.

Instructions
 

  • Bring a large pot of salted water to a boil and add the penne pasta. Cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  • Add the chopped artichoke hearts and fresh spinach to the skillet. Cook for 3-4 minutes until the spinach wilts down.
  • Lower the heat and pour in the heavy cream, stirring well. Add the softened cream cheese and grated Parmesan cheese. Mix until the cream cheese has melted and the sauce is smooth.
  • Season with salt, black pepper, and red pepper flakes (if using). If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
  • Add the drained pasta to the skillet and toss until the pasta is well coated with the sauce.
  • Serve the pasta hot, garnished with fresh basil or parsley if desired.

Notes

For a lighter option, you can substitute half of the heavy cream with low-fat yogurt.
Feel free to add cooked chicken or shrimp for added protein.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of water or cream to loosen the sauce if needed.