spinach artichoke pasta
This creamy and delicious spinach artichoke pasta combines tender pasta with a savory spinach and artichoke sauce, creating a comforting dish that is perfect for any night of the week.
Equipment
- 1 large pot
- 1 colander
- 1 large skillet
- 1 measuring cups and spoons
Ingredients
- 12 oz pasta (penne or rotini)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup frozen spinach, thawed and drained
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1 cup grated Parmesan cheese
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- to taste fresh parsley (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Stir in the thawed spinach and chopped artichoke hearts. Cook for 2-3 minutes, allowing the flavors to meld.
- Reduce the heat to low. Add the softened cream cheese to the skillet, stirring until it melts and combines with the spinach and artichokes.
- Gradually pour in the milk, stirring continuously until the sauce is smooth.
- Mix in the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Continue to stir until the cheese is melted and the sauce is creamy.
- Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce.
- Serve hot, garnished with fresh parsley if desired.
Notes
You can substitute fresh spinach for frozen spinach if you prefer. Use about 4 cups of fresh spinach, cooked until wilted.
For added protein, consider adding cooked chicken or shrimp to the pasta.
This dish can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.