Spinach Artichoke Pasta
Spinach artichoke pasta combines creamy sauce, tender spinach, and tangy artichokes for a quick and satisfying meal perfect for busy weeknights or cozy dinners.
Equipment
- Large Skillet
- Pot
Ingredients
Pasta
- 12 ounces pasta Fettuccine, penne, or preferred shape
Vegetables
- 4 cups fresh spinach washed and roughly chopped
- 1 can artichoke hearts about 14 ounces, drained and chopped
Sauce
- 8 ounces cream cheese softened
- 1 cup Parmesan cheese freshly grated
- 3 cloves garlic minced
- 2 tablespoons olive oil for sautéing
- 1 cup milk or heavy cream to loosen sauce
Seasoning
- to taste salt
- to taste black pepper
Instructions
- Cook pasta in salted boiling water until al dente. Drain, reserving half a cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add chopped artichoke hearts and cook for 2-3 minutes until heated through.
- Add fresh spinach and cook until just wilted, about 2 minutes.
- Reduce heat to low and add cream cheese. Stir continuously until it melts into a creamy sauce.
- Slowly pour in milk or heavy cream, stirring to form a smooth sauce. Add reserved pasta water a little at a time if sauce is too thick.
- Stir in grated Parmesan cheese. Season with salt and black pepper to taste.
- Toss cooked pasta in the sauce until fully coated and heated through.
- Serve immediately, garnished with fresh herbs if desired.
Notes
Feel free to add protein like grilled chicken or shrimp to make this dish heartier. You can also add red pepper flakes for a spicy kick.