Description
This creamy spinach artichoke pasta is a delightful weeknight dinner that combines tender pasta with a rich, cheesy sauce packed with fresh spinach and tangy artichoke hearts. Easy to prepare in under 40 minutes, it’s perfect for a comforting meal that’s both flavorful and satisfying.
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
Sauce and Seasonings
- 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 the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
- Sauté garlic and chili flakes: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red chili flakes, and sauté for about 1 minute until fragrant but not browned.
- Cook spinach and artichokes: Add the baby spinach to the skillet and cook until just wilted. Stir in the chopped artichoke hearts, then season the mixture with salt and black pepper.
- Create the creamy sauce: Lower the heat and add the softened cream cheese to the skillet. Stir until it begins to melt, then gradually add the milk or cream while stirring to form a smooth and creamy sauce.
- Add cheese and lemon zest: Stir in the grated Parmesan cheese and lemon zest if using. Taste and adjust seasoning as needed. If the sauce is too thick, add some reserved pasta water a little at a time to loosen it.
- Toss pasta in sauce: Add the cooked pasta to the skillet, tossing well to coat every piece evenly with the creamy sauce. Warm through for a couple of minutes.
- Serve: Transfer the pasta to plates or a serving dish, garnish with extra Parmesan cheese and a sprinkle of black pepper or chili flakes if desired. Serve hot.
Notes
- For a richer sauce, use heavy cream instead of milk.
- You can substitute cream cheese with mascarpone for a slightly different flavor.
- Add cooked chicken or shrimp to turn this into a protein-packed meal.
- If you prefer a spicier dish, increase the amount of chili flakes.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of milk to loosen the sauce.
