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
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
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.
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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.