There is something truly comforting about a creamy, cheesy pasta dish filled with vibrant vegetables and bold flavors, which is exactly why the Spinach and Artichoke Pasta Recipe has become one of my all-time favorites. This dish beautifully blends tender pasta with the lushness of spinach and the subtle tang of artichokes, all enveloped in a luscious sauce that strikes the perfect balance between rich and fresh. Whether you are cooking for a cozy weeknight dinner or impressing friends at a casual gathering, this Spinach and Artichoke Pasta Recipe never fails to bring warmth and smiles to the table.
Ingredients You’ll Need
Each ingredient in this Spinach and Artichoke Pasta Recipe is simple yet essential, working harmoniously to create layers of flavor and texture. From the creamy cheeses to the bright greens and tangy artichokes, every component plays a unique role in making this dish unforgettable.
- 6 Tbsp unsalted butter (divided): Adds a smooth, rich base and helps create a velvety sauce.
- 10 oz fresh spinach: Brings vibrant color and a light, fresh flavor that balances the richness.
- 4 oz cream cheese (cut into pieces, reduced fat is okay): Provides creamy texture and mild tang for extra indulgence.
- 1 cup (8 oz) sour cream (light acceptable): Gives the sauce a luscious tang and silky consistency.
- 1 cup shredded parmesan cheese: Adds nutty, savory depth and helps thicken the sauce beautifully.
- 2 cans (15 oz each) quartered artichoke hearts, well drained: Introduce a tender bite with a delicate earthy flavor that pairs perfectly with spinach.
- 4 oz can diced jalapeños (drained, optional): For those who like a little kick and contrast to the creamy sauce.
- 1 large or 2 small garlic cloves (pressed): Infuses the dish with aromatic warmth that ties ingredients together.
- 16 oz penne pasta with 1 cup reserved pasta cooking liquid: Penne’s tubular shape traps the sauce wonderfully, making each bite deliciously coated.
How to Make Spinach and Artichoke Pasta Recipe
Step 1: Cook the Pasta
Begin by cooking your penne pasta in a large pot of salted water until it reaches your desired tenderness—al dente works beautifully here. Remember to reserve about one cup of the pasta cooking liquid before draining, as this starchy water adds body and creaminess to the sauce later on. This simple step is a little secret that elevates the whole dish.
Step 2: Wilt the Spinach
Melt 2 tablespoons of butter in the now-empty pot over medium heat and toss in the fresh spinach. It will quickly wilt in about a minute, shrinking to a fraction of its original size—it’s always fascinating to watch! After it’s nicely wilted, transfer the spinach to a colander and let it drain well so your sauce doesn’t get watery.
Step 3: Prepare the Creamy Sauce
In the same pot, melt the remaining 4 tablespoons of butter. Add the cream cheese cut into small pieces, sour cream, and shredded parmesan. Stir continuously until the mixture melts smoothly and starts bubbling, creating a rich, dreamy sauce that forms the heart of this Spinach and Artichoke Pasta Recipe.
Step 4: Combine and Heat Through
Next, stir in the well-drained artichoke hearts and cook for another minute or two. Then add the drained spinach, pressed garlic, and jalapeños if you’re using them for a spicy touch. Once everything is heated through and fragrant, toss in the cooked pasta. Slowly stir in some reserved pasta cooking liquid to loosen up the sauce if you prefer it lighter and creamier—it also keeps the dish moist, especially if you plan to reheat leftovers.
How to Serve Spinach and Artichoke Pasta Recipe
Garnishes
To finish your Spinach and Artichoke Pasta Recipe with a flourish, sprinkle extra shredded parmesan or a handful of freshly chopped parsley for a pop of color and freshness. A drizzle of good quality olive oil or a few cracked black pepper flakes can add an elegant touch and deepen the flavor profile.
Side Dishes
This creamy, veggie-packed pasta pairs beautifully with crisp, light sides such as a simple mixed green salad, garlic bread, or roasted cherry tomatoes. These lighter accompaniments balance the richness, creating a well-rounded and satisfying meal.
Creative Ways to Present
For a fun twist, serve the pasta in individual ramekins topped with a sprinkle of breadcrumbs and a quick broil to get a golden, crispy crust. Alternatively, stuff the pasta mixture into hollowed-out mini bell peppers or zucchini boats for a vibrant and unexpected presentation that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store them in an airtight container in the refrigerator. This Spinach and Artichoke Pasta Recipe keeps well for up to three days, making it a perfect make-ahead meal option for busy weeknights or lunches.
Freezing
You can freeze this pasta, but keep in mind that the texture of the fresh spinach might change slightly upon thawing. Use a freezer-safe container, and it should maintain good flavor and creaminess for up to two months. Thaw overnight in the fridge for best results before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of water or reserved pasta liquid to keep the sauce from drying out. You can also microwave individual portions in short bursts, stirring in between to ensure an even temperature. The sauce’s creamy nature means it warms beautifully without losing its luscious texture.
FAQs
Can I substitute frozen spinach for fresh in this recipe?
Yes, you can use frozen spinach as a substitute, but be sure to thaw and squeeze out as much excess moisture as possible to prevent a watery sauce. Fresh spinach is preferred for brightness and texture, but frozen works just fine in a pinch.
What kind of pasta works best for this Spinach and Artichoke Pasta Recipe?
Penne pasta is ideal because its tubular shape holds the creamy sauce well, but you can also use rigatoni, farfalle, or rotini if you want to mix it up. The key is to choose a pasta that carries sauce effectively.
Is the jalapeño optional? What does it add?
The jalapeño adds a subtle spicy kick and a hint of brightness that contrasts nicely with the creamy sauce. However, if you prefer a mild dish, feel free to omit it and still enjoy fantastic flavor.
Can I make this recipe vegan or dairy-free?
While this recipe relies heavily on dairy for its creamy texture, you can experiment with vegan cream cheese, sour cream alternatives, and vegan parmesan. Keep in mind the flavor and texture will differ, but you can still achieve a delicious result with some adjustments.
How long does it take to make this recipe from start to finish?
This recipe is wonderfully quick, with about 5 minutes of prep and around 25 minutes of cooking. It’s perfect for busy days when you want something impressive but with minimal effort.
Final Thoughts
I truly hope you give this Spinach and Artichoke Pasta Recipe a try because it’s one of those dishes that feels like a warm hug on a plate. It’s easy to make, packed with flavor, and versatile enough for weeknights or special occasions. Sharing this recipe is like passing along a culinary treasure that never fails to delight, so dive in and savor every creamy, cheesy bite!
Print
Spinach and Artichoke Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy Spinach and Artichoke Pasta recipe blends tender spinach, tangy artichoke hearts, and a luscious cream cheese sauce for a comforting vegetarian meal. Perfectly cooked penne pasta is tossed in a rich, cheesy sauce made with cream cheese, sour cream, and parmesan, enhanced by hints of garlic and optional jalapeños for a mild kick. Ready in just 30 minutes, this dish is a delicious twist on classic spinach artichoke dip transformed into a satisfying pasta dinner.
Ingredients
Vegetables
- 10 oz fresh spinach (see note on substituting frozen)
- 2 cans (15 oz each) quartered artichoke hearts, well drained
- 4 oz can diced jalapeños, drained (optional)
- 1 large or 2 small garlic cloves, pressed
Dairy & Fats
- 6 Tbsp unsalted butter, divided
- 4 oz cream cheese, cut into pieces (reduced fat is okay)
- 1 cup (8 oz) sour cream (“light” sour cream is okay)
- 1 cup shredded parmesan cheese
Pasta
- 16 oz penne pasta
- 1 cup reserved pasta cooking liquid
Instructions
- Cook Pasta: Boil a large pot of salted water (about 1/2 Tbsp salt for a half-filled soup pot) and cook the penne pasta until desired doneness. Drain the pasta, reserving about 1 cup of the cooking water, which will be used later to help loosen the sauce and keep the pasta moist.
- Wilt Spinach: In the empty pasta pot, melt 2 Tbsp of butter over medium heat. Add fresh spinach and stir for about 1 minute until wilted. The spinach shrinks significantly. Transfer the wilted spinach to a colander to drain excess liquid while continuing the recipe.
- Make Sauce: Add remaining 4 Tbsp butter to the pot along with the cream cheese pieces, sour cream, and parmesan cheese. Stir continuously over medium heat until the mixture melts completely and starts to bubble, forming a creamy sauce base.
- Add Vegetables: Stir the well-drained artichoke hearts into the sauce and cook for an additional 1-2 minutes. Then add the drained spinach, pressed garlic, and jalapeños if using. Heat everything until hot and fragrant.
- Toss with Pasta: Add the drained pasta to the sauce and mix well. Stir in reserved pasta cooking liquid as desired (about 1/2 cup or more) to lighten the sauce and ensure the pasta stays moist, especially if reheated later. Serve warm.
Notes
- You can substitute frozen chopped spinach, but be sure to thaw and thoroughly drain excess water before using to avoid watering down the sauce.
- Adjust the amount of jalapeños according to your heat preference or omit for a milder dish.
- Reserved pasta water contains starch that helps emulsify and smooth the sauce.
- This dish reheats well; add a splash of reserved pasta water or cream to loosen sauce if needed.
