Spinach Artichoke Pasta

I remember the first time I made Spinach Artichoke Pasta because I had leftover dip from a party and didn’t want it to go to waste so I stirred it into a pot of hot pasta with a splash of cream and the result completely surprised me. The sauce clung perfectly to each bite and the mix of tender artichokes with creamy spinach and cheese was like comfort food at its best.

Since then I’ve recreated it from scratch countless times because it’s such a cozy and flavorful dish that still feels a little fancy. Spinach Artichoke Pasta is one of those meals that’s easy enough for a weeknight but elegant enough for sharing and it always gets rave reviews at the table.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Pasta – I like penne or rigatoni because the sauce gets tucked into every bite.
• Fresh spinach – Adds color and a light earthy flavor.
• Artichoke hearts – Tender and tangy they balance the richness of the sauce.
• Garlic – Provides that warm aromatic base for everything.
• Cream cheese – Makes the sauce extra creamy and adds a slight tang.
• Parmesan cheese – Salty and nutty it enhances the entire dish.
• Milk or cream – Thins out the sauce just enough while keeping it rich.
• Olive oil – Used to sauté the garlic and spinach gently.
• Salt and black pepper – Essential to round out the flavors.
• Red pepper flakes – Optional but a great way to add a subtle kick.

Tools You’ll Need

• Pot – For cooking the pasta until perfectly al dente.
• Skillet – Used to sauté the vegetables and build the creamy sauce.
• Knife and cutting board – For chopping artichokes and mincing garlic.
• Wooden spoon – Great for stirring the sauce until smooth and creamy.
• Grater – For freshly grated Parmesan cheese.
• Colander – To drain the pasta quickly and evenly.

Instructions

Step 1:

I start by boiling a large pot of salted water and cooking the pasta until al dente then I reserve a bit of pasta water and drain the rest.

Step 2:

In a skillet I heat olive oil over medium heat then I sauté the garlic until fragrant before adding chopped spinach and cooking just until wilted.

Step 3:

I stir in the chopped artichoke hearts and mix everything together then I add the cream cheese and a splash of milk to form the base of the sauce.

Step 4:

I stir the sauce gently until the cream cheese melts completely and becomes smooth then I mix in the Parmesan and season with salt black pepper and red pepper flakes if I want a bit of heat.

Step 5:

I add the cooked pasta to the skillet and toss everything together using a little pasta water to help coat each piece evenly.

Step 6:

I serve it hot with more Parmesan and freshly cracked black pepper on top.

Tips

If you want to lighten things up use reduced-fat cream cheese and swap the cream for milk or even Greek yogurt. You can also add some shredded chicken or rotisserie chicken for extra protein. And if you’re a garlic lover feel free to double the cloves for a bolder flavor!

Ways to Serve

Spinach Artichoke Pasta is a full meal on its own but I love serving it with a crisp side salad or warm garlic bread. It also pairs nicely with a glass of white wine or sparkling water with lemon and leftovers reheat beautifully for a quick lunch the next day.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes just thaw and drain it well before adding to avoid excess water in the sauce.

Are canned artichokes okay to use?

Definitely just rinse and drain them before chopping and adding.

Can I make this pasta vegan?

Yes use plant-based cream cheese and milk plus a vegan Parmesan substitute.

See You in the Kitchen

I hope you give this Spinach Artichoke Pasta a try! It’s rich creamy and full of flavor and one of those dishes that always hits the spot. Let me know how it turns out for you and don’t forget to pin or share the recipe for later.

Happy Cooking!

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