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- 8 oz. pasta (penne or rotini) - 2 cups fresh spinach, roughly chopped - 1 cup canned artichoke hearts, rinsed, drained, and coarsely chopped - 1 cup cream cheese, softened to room temperature - 1/2 cup heavy cream - 1/2 cup finely grated Parmesan cheese - 1 tablespoon olive oil - 3 cloves garlic, finely minced - 1 teaspoon onion powder - Salt and freshly ground black pepper to taste - Red pepper flakes (optional, for a touch of heat) - Fresh parsley, chopped (for a vibrant garnish) You can swap the pasta type. Try whole wheat or gluten-free pasta if needed. For a lighter sauce, use Greek yogurt instead of cream cheese. This gives a tangy flavor too. If you want a dairy-free option, use cashew cream for a rich texture. You can replace the heavy cream with unsweetened almond milk for fewer calories. For added flavor, consider using fresh herbs like basil or thyme. This dish serves four people. Each serving offers about 400 calories. It has a good balance of protein and carbs, thanks to the pasta and cheese. You get fiber from spinach and artichokes, which is great for digestion. The dish also contains healthy fats from the olive oil and heavy cream. If you want to lower calories, reduce the cream and cheese. Just remember, the flavor might change a bit. {{ingredient_image_2}} To start, fill a large pot with salted water and bring it to a boil. Add 8 ounces of your chosen pasta, like penne or rotini. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. When the pasta is done, drain it in a colander. Be sure to save a small cup of the pasta water for later. This water will help make the sauce creamy. Now, let’s make the sauce. In the same pot, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add 3 cloves of finely minced garlic. Sauté the garlic for about 1 minute. You want it fragrant but not burnt. Next, add 2 cups of roughly chopped fresh spinach and 1 cup of canned artichoke hearts, rinsed and drained. Cook this mixture for around 3 to 4 minutes. Stir it occasionally until the spinach wilts and becomes tender. Now reduce the heat to low. Add 1 cup of softened cream cheese to the pot. Stir it continuously until it melts and mixes well. Gradually pour in 1/2 cup of heavy cream, mixing until you have a smooth sauce. Then, stir in 1/2 cup of finely grated Parmesan cheese and 1 teaspoon of onion powder. Season with salt and freshly ground black pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. It’s time to bring it all together! Toss the cooked pasta into the pot with the sauce. Mix gently to coat each piece of pasta evenly with the creamy spinach-artichoke sauce. For a bit of heat, sprinkle some red pepper flakes on top. Adjust this to your taste. Before serving, taste the dish and add more salt and pepper if needed. Serve the pasta hot. Garnish it with freshly chopped parsley and some extra Parmesan cheese for a lovely finish. Enjoy! To make the sauce truly shine, use fresh ingredients. Fresh spinach adds color and taste. Rinse the artichoke hearts well; this helps reduce any canned taste. I love using cream cheese at room temperature. This makes it easier to blend into the sauce. Stir the cream cheese slowly with the garlic and spinach. This gives you a smooth and creamy texture. If the sauce is too thick, just add a bit of the reserved pasta water. This keeps the sauce light and silky. A dash of red pepper flakes can give it a nice kick. Taste as you go; adjusting flavors will make your dish pop! If you have leftovers, store them in an airtight container. Keep it in the fridge for up to three days. When reheating, add a splash of heavy cream or pasta water. This helps restore creaminess. Avoid the microwave if you want better quality; use the stove. Heat it on low, stirring gently until warm. This keeps the pasta from drying out. Serve Spinach Artichoke Pasta with a crisp salad. A side of garlic bread also pairs well. For drinks, try a light white wine. A refreshing lemonade goes nicely, too. You can top the dish with more Parmesan for extra flavor. Fresh parsley adds a lovely touch to your plate. For a gourmet twist, add grilled chicken or shrimp on top. This makes your meal even more filling. Pro Tips Use Fresh Ingredients: Opt for fresh spinach and high-quality artichoke hearts for a vibrant flavor and texture in your pasta dish. Adjust Creaminess: If you prefer a lighter sauce, substitute half of the cream cheese with Greek yogurt to maintain creaminess while reducing calories. Customize Cheese: Feel free to mix different cheeses like mozzarella or feta for a unique twist on the traditional flavor profile. Perfect Pasta Cooking: Ensure you cook pasta to al dente for the best texture; it will continue to cook slightly when mixed with the sauce. {{image_4}} To make this dish vegetarian, simply skip the cheese or use non-dairy cheese. For a vegan version, swap the cream cheese and heavy cream for cashew cream or coconut cream. This keeps the dish creamy and rich without any dairy. You can also add nutritional yeast for a cheesy flavor. Fresh herbs or lemon juice can brighten the dish too. Feel free to switch up the pasta. While penne and rotini work great, you can use spaghetti or fettuccine. You can also add other veggies like bell peppers or mushrooms. For extra protein, try adding chickpeas or white beans. They add texture and make the meal heartier. If you want more flavor, consider adding sun-dried tomatoes or olives. If you love heat, add red pepper flakes or diced jalapeños. You can adjust the spice to your taste. Start with a small amount and add more if you like it hotter. Another option is to mix in some sriracha or hot sauce into the sauce. This gives the dish a nice kick while keeping the creamy texture. Enjoy the burst of flavors! After enjoying your spinach artichoke pasta, store any leftovers in an airtight container. Make sure it cools down to room temperature before sealing. Store it in the fridge for up to three days. This keeps the flavors fresh and the pasta safe to eat. You can freeze the spinach artichoke pasta to enjoy later. First, let it cool completely. Then, place it in a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. To reheat the pasta, you have a few options. For the microwave, place the pasta in a bowl and cover it with a damp paper towel. Heat for 1-2 minutes, stirring halfway through. On the stovetop, add the pasta to a pan with a splash of water or cream. Heat over medium-low, stirring gently until warm. This helps keep it creamy and delicious. Yes, you can use frozen spinach and artichokes. Just thaw them first. Drain any excess water. Frozen veggies can save time and still taste great. I like penne and rotini for this dish. They hold the sauce well. You can also try fettuccine or farfalle if you prefer. Just make sure to cook them al dente for the best texture. To make this dish gluten-free, simply swap regular pasta for gluten-free pasta. There are many good options available. Check the labels to ensure they fit your dietary needs. This blog post covered key ingredients and how to prepare a tasty dish. We discussed ingredient swaps and the dish's nutritional value. I shared step-by-step cooking instructions and tips for perfecting the sauce. You can also find variations for different diets and storage tips for leftovers. Remember, cooking is fun and creative. You can make this dish your own, so don’t hesitate to experiment. Enjoy your cooking journey, and savor each bite!

Spinach Artichoke Pasta Delight

A creamy and delicious pasta dish featuring fresh spinach and artichoke hearts.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 8 oz pasta (penne or rotini)
  • 2 cups fresh spinach, roughly chopped
  • 1 cup canned artichoke hearts, rinsed, drained, and coarsely chopped
  • 1 cup cream cheese, softened to room temperature
  • 1/2 cup heavy cream
  • 1/2 cup finely grated Parmesan cheese
  • 1 tablespoon olive oil
  • 3 cloves garlic, finely minced
  • 1 teaspoon onion powder
  • to taste Salt and freshly ground black pepper
  • to taste Red pepper flakes (optional, for a touch of heat)
  • to taste Fresh parsley, chopped (for a vibrant garnish)

Instructions
 

  • Begin by cooking the pasta: bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once done, drain the pasta and set aside, reserving a small cup of the pasta cooking water.
  • In the same pot you used for the pasta, heat the olive oil over medium heat. When the oil is hot, add the minced garlic. Sauté for about 1 minute until fragrant, stirring frequently to avoid burning.
  • Next, add the chopped spinach and artichoke hearts. Cook for approximately 3-4 minutes, stirring occasionally, until the spinach is wilted and tender.
  • Reduce the heat to low, then add the softened cream cheese to the pot. Stir continuously until the cream cheese melts and is fully incorporated. Gradually pour in the heavy cream, mixing until the sauce is creamy and smooth.
  • Stir in the grated Parmesan cheese, onion powder, along with salt and pepper to taste. Keep stirring until all ingredients are well combined and the sauce is heated through. If the sauce seems too thick, add a splash of the reserved pasta water to adjust the consistency.
  • Toss the cooked pasta into the pot, mixing gently to ensure each piece of pasta is evenly coated with the creamy spinach-artichoke sauce.
  • For an extra kick, sprinkle red pepper flakes over the dish, adjusting the quantity to your heat preference. Taste and adjust the seasoning with more salt and pepper if needed.
  • Serve the pasta hot, garnished with freshly chopped parsley and additional grated Parmesan cheese for an elegant touch.

Notes

For an extra kick, adjust the red pepper flakes to your heat preference.
Keyword artichoke, creamy, pasta, spinach, vegetarian