Spinach Artichoke Pasta
Imagine your favorite creamy spinach artichoke dip reimagined into a comforting bowl of pasta. Tender pasta is enveloped in a velvety sauce made with cream cheese and Parmesan, perfectly balanced by the earthiness of spinach and the tangy brightness of marinated artichokes. Cozy, flavor-packed, and perfect for quick weeknight meals or indulgent family dinners.
Ingredients
- 8 ounces pasta such as penne or rotini
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 1 cup chopped yellow onion
- 4 cups fresh spinach
- 1 can artichoke hearts drained and chopped
- 4 ounces cream cheese softened
- 1 cup milk
- 1 cup shredded Parmesan cheese
- Salt to taste
- Black pepper to taste
- Red pepper flakes optional
- 1 tablespoon lemon juice
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil. Sauté the chopped onion for about 3 to 4 minutes until softened.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Add the fresh spinach and cook until wilted, about 2 to 3 minutes.
- Stir in the chopped artichoke hearts and cook for 2 minutes to heat through.
- Lower the heat and add the softened cream cheese. Stir until melted and combined.
- Gradually pour in the milk, stirring constantly until a smooth sauce forms.
- Stir in the shredded Parmesan and mix until fully melted and creamy.
- Season the sauce with salt, black pepper, and red pepper flakes if using. Add the lemon juice for brightness.
- Add the cooked pasta to the skillet and toss to coat evenly in the sauce.
- Serve hot, garnished with extra Parmesan or red pepper flakes if desired.
Nutrition
Calories: 460kcalCarbohydrates: 52gProtein: 17gFat: 22gSodium: 720mgFiber: 5gSugar: 6g
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