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
Scale
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.
