Spinach and Artichoke Pasta
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Our creamy spinach and artichoke pasta is a quick, easy, and super comforting dinner perfect for busy weeknights, especially on a cold day!
If there’s one meal we always turn to in the colder months, it’s pasta. Cozy, warm, and often very easy to throw together, pasta is the ultimate weeknight comfort food dinner.
This spinach and artichoke pasta is no exception. It’s made with an ultra-creamy cheese sauce and comes together in just 20 minutes. The kind of meal you’ll be excited to dig into after a long day!
This recipe was inspired by our cheesy spinach and artichoke dip, so it tastes pretty much like the namesake dip stirred into pasta (yum!). It’s creamy, cheesy, and perfectly seasoned, with plenty of garlic to boot. And while it may not be a classically “healthy” dish, this vegetarian pasta is loaded up with lots of veggies – so you can rest assured you’re still getting great nutrients out of this meal.
What This Recipe Entails
With just 2 pots, a couple ingredients, and about 20 minutes, you can have spinach and artichoke dip in pasta form!
- Prep time: 5 minutes
- Cook time: 15 minutes
Ingredients
- Penne pasta – You can go with any type of pasta, but we find a shorter pasta that can fill up with sauce makes for the best bites!
- Veggies – Canned artichoke quarters and baby spinach help you out with your daily servings of vegetables while still enjoying a cozy, comforting dinner.
- Base – Heavy cream and cream cheese make the rich and creamy sauce, reminiscent of spinach and artichoke dip.
- Cheese – You’ll need shredded mozzarella and parmesan. We highly recommend buying blocks of cheese and shredding it yourself. It makes for a meltier, gooier sauce.
How To Make Spinach And Artichoke Pasta
- Cook the pasta – Bring a large pot of salted water to a boil. Add the penne and cook until al dente.
- Start the sauce – Once the pasta is boiling, start heating olive oil in a saucepan over medium heat. Add the garlic and cook until fragrant, then add the artichokes, season with salt and pepper and cook until the artichokes are slightly softened, about 3 to 5 minutes.
- Finish the sauce – Add the spinach, heavy cream, cream cheese, mozzarella, and parmesan to the saucepan. Lower the heat to medium-low and cook, stirring gently and constantly, until the spinach is wilted and the cheese is melted, about 3 to 5 minutes.
- Combine – Once the pasta is cooked, drain it and add it to the sauce. Stir in the pasta until it’s fully coated in the creamy spinach and artichoke sauce. Serve immediately.
Storing & Reheating Leftovers
This creamy spinach and artichoke pasta is one of those dishes that’s just as good reheated (if not better) as it is fresh! Which means you can definitely store leftovers in the fridge to eat later in the week.
Stored in an airtight container, this pasta will stay fresh for up to 4 days. To reheat, microwave for about 2 minutes per serving, stirring halfway through.
Nothing beats a creamy, cheesy, comforting bowl of pasta for an easy weeknight dinner. Try our spinach and artichoke pasta recipe for dinner this week and let us know what you think by leaving a rating and a comment below! For more easy weeknight dinner recipes like this one, subscribe to our email newsletter here.
Expert Tips
Love this recipe? You may enjoy these unique pasta recipes, too:
- Spinach Cottage Cheese Pasta
- Creamy Gochujang Pasta
- Caprese Pesto Pasta
- Creamy Mexican Chorizo Pasta
To browse more of our latest recipes and seasonal dishes, visit our homepage here.
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Spinach and Artichoke Pasta
Ingredients
- ½ pound penne pasta
- 1 tablespoon extra virgin olive oil
- 1 teaspoon minced garlic
- 15 ounces canned artichoke quarters drained and roughly chopped
- 5 ounces baby spinach
- ½ cup heavy cream
- 2 ounces cream cheese cubed
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese
- Salt & pepper
Instructions
- First, bring a large pot of salted water to a boil. Add the penne and cook until al dente.
- Once the pasta is boiling, start heating olive oil in a saucepan over medium heat. Add the garlic and cook until fragrant, then add the artichokes, season with salt and pepper and cook until the artichokes are slightly softened, about 3 to 5 minutes.
- Next, add the spinach, heavy cream, cream cheese, mozzarella, and parmesan to the saucepan. Lower the heat to medium-low and cook, stirring gently and constantly, until the spinach is wilted and the cheese is melted, about 3 to 5 minutes.
- Once the pasta is cooked, drain it and add it to the sauce. Stir in the pasta until it’s fully coated in the creamy spinach and artichoke sauce. Serve immediately.
Notes
Nutrition
If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.
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