Description
This Creamy Spinach Artichoke Pasta recipe is a quick and delicious weeknight meal featuring tender pasta tossed in a rich, cheesy sauce loaded with spinach and artichoke hearts. It’s easy to prepare and perfect for a comforting yet satisfying dinner.
Ingredients
Scale
Pasta and Vegetables
- 8 ounces pasta (penne, fusilli, or any short pasta)
- 5 ounces baby spinach
- 14-ounce can artichoke hearts, drained and chopped
Other Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon red chili flakes (optional)
- 1/2 teaspoon salt (or to taste)
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk or cream
- 1/2 teaspoon black pepper
- Zest of 1/2 lemon (optional)
Instructions
- Cook Pasta: Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set the pasta aside.
- Sauté Garlic and Chili: In a large skillet, heat olive oil over medium heat. Add minced garlic and red chili flakes, sautéing for about 1 minute until fragrant, being careful not to burn the garlic.
- Cook Spinach and Artichokes: Add the baby spinach to the skillet and cook until just wilted. Stir in the chopped artichoke hearts, then season with salt and black pepper to taste.
- Add Cream Cheese and Milk: Reduce heat to low and add the softened cream cheese to the skillet. Stir until it melts and combines smoothly. Then gradually stir in the milk or cream to create a creamy sauce base.
- Incorporate Parmesan and Lemon Zest: Mix in the grated Parmesan cheese and lemon zest if using. Taste and adjust seasoning with additional salt or pepper as needed. If the sauce is too thick, add some reserved pasta water to loosen it.
- Toss Pasta with Sauce: Add the cooked pasta into the skillet and toss thoroughly to coat the pasta evenly with the creamy sauce. Warm through for a minute or two.
- Serve: Serve the creamy spinach artichoke pasta hot, garnished with extra Parmesan cheese and a sprinkle of black pepper or red chili flakes if desired.
Notes
- You can substitute the cream cheese with a mixture of ricotta or mascarpone for a different creamy texture.
- If you prefer a richer sauce, use heavy cream instead of milk.
- The lemon zest is optional but adds a nice brightness to balance the creaminess.
- Use gluten-free pasta to make this recipe gluten free.
- For a vegetarian version, ensure the Parmesan cheese is vegetarian or use a plant-based alternative.
- Reserved pasta water is key to adjusting sauce consistency and helping it cling to the pasta.
