Creamy Spinach and Artichoke Pasta
A rich and comforting pasta dish featuring a creamy cheese sauce, fresh spinach, and artichoke hearts, ready in just 30 minutes.
Equipment
- Large Pot
- Skillet
- Wooden Spoon
Ingredients
- 1 Tbsp. extra-virgin olive oil
- 1 medium shallot thinly sliced
- 4 cloves garlic thinly sliced
- 5 oz. baby spinach
- 1 15-oz. can artichoke hearts rinsed, dried, and roughly chopped
- 1 cup milk or heavy cream
- 2 Tbsp. unsalted butter
- 1 pinch smoked paprika
- 1 lb. pasta of your choice (lumache recommended)
- 2 cups shredded sharp white cheddar
- 1/3 cup mascarpone or cream cheese
- 1 dash white wine vinegar (optional)
- Lemon juice and crunchy panko for topping (optional)
Instructions
- Heat olive oil in a pan over medium heat. Add shallot and garlic, cooking for 5-6 minutes until softened. Season with salt and pepper.
- Add baby spinach and wilt for a couple of minutes, then stir in chopped artichoke hearts.
- In a large pot, boil salted water and cook pasta according to package instructions, stopping a couple of minutes before al dente.
- Pour milk or cream into the spinach-artichoke pan over low to medium heat, adding butter and smoked paprika.
- Drain pasta and add it to the sauce, stirring until fully coated. Adjust sauce consistency with pasta water if needed.
- Incorporate shredded cheddar in batches, stirring until melted and smooth. Add mascarpone or cream cheese and mix thoroughly.
- Finish with optional lemon juice and panko for topping. Serve immediately.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or cream.