Spinach Artichoke Pasta
A delightful and creamy pasta dish featuring the rich flavors of spinach and artichokes, perfect for a comforting weeknight dinner or impressing guests.
Ingredients
Main Ingredients
- 16 ounces fettuccine Pasta of your choice can be used.
- 6 ounces frozen chopped spinach, thawed You can substitute with fresh spinach.
- 1½ cups canned artichokes, drained and chopped Fresh artichokes can also be used.
- 8 ounces cream cheese, room temperature
- ½ cup cream Feel free to adjust based on desired creaminess.
- ⅓ cup shredded mozzarella cheese
- ¾ cup freshly shredded Parmesan cheese
- ⅓ cup sour cream
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- ½ cup pasta water, optional Use as needed to adjust sauce consistency.
- Salt and pepper, to taste
- Fresh herbs for garnish Parsley or basil recommended.
Instructions
Preparation
- Thaw the frozen spinach and press it between layers of paper towels to remove excess moisture.
- Bring a large pot of lightly salted water to a rolling boil.
- Add the fettuccine to the boiling water and cook for about 8 minutes until al dente.
- Reserve ½ cup of pasta water before draining the pasta.
- Cut the room-temperature cream cheese into ½-inch chunks.
Cooking
- In a non-stick skillet over medium-low heat, add the cream cheese and cream, stirring until melted.
- Add the minced garlic, Parmesan, and mozzarella cheeses. Stir until melted and bubbly.
- Incorporate the sour cream and mayonnaise into the mixture.
- Add the cooked spinach and drained artichokes and stir until heated through, about 2 minutes.
- Adjust the sauce's thickness with reserved pasta water as needed.
- Season to taste with salt and pepper.
- Toss the drained fettuccine into the sauce, mixing gently to ensure an even coating.
- Garnish with fresh herbs before serving.
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Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat with a splash of milk or cream. You can freeze the pasta for up to 2 months, thaw overnight before reheating.