Creamy Spinach Artichoke Pasta

$For this creamy spinach artichoke pasta, I choose 8 oz of pasta. Fettuccine or penne works best. Both types hold the sauce well. You want a pasta that gives a nice bite, or "al dente." This keeps the dish from feeling too soft. Freshness matters in this dish. Using 1 cup of fresh spinach adds color and nutrition. Chop it finely for easy mixing. I also use 1 cup of canned artichoke hearts. Drain and chop them too. They add a unique flavor that balances the creaminess. The creamy base comes from 1 cup of softened cream cheese. It’s key for that rich texture. I also add 1/2 cup of grated Parmesan cheese. This cheese gives a salty kick. For a bit of zest, I mix in 1 teaspoon of lemon juice. Finally, I use 1 cup of vegetable broth. This helps create the sauce without being too thick. With these ingredients, you get a delightful mix of flavors and textures that everyone will love! {{ingredient_image_1}} Start by bringing a large pot of salted water to a boil. Add 8 ounces of pasta, like fettuccine or penne. Cook the pasta according to the package directions until it is al dente. This usually takes about 8 to 10 minutes. Once done, save 1/2 cup of the pasta water for later. Drain the pasta and set it aside. In the same pot, heat 1 tablespoon of olive oil over medium heat. Add 2 minced garlic cloves. Cook for about 1 minute until the garlic smells great. Be careful not to burn it, as that can ruin the dish. Lower the heat and add 1 cup of softened cream cheese to the pot. Stir until it melts into a creamy mix. Gradually pour in 1 cup of vegetable broth, stirring constantly to keep it smooth. This creamy base is the heart of the dish. Next, mix in 1 cup of chopped fresh spinach and 1 cup of drained, chopped artichoke hearts. Allow them to cook for about 2 to 3 minutes. The spinach should wilt down, and the flavors will blend nicely. Now, add the drained pasta back into the pot. If you want it creamier, use some of that reserved pasta water. Stir in 1/2 cup of grated Parmesan cheese and 1 teaspoon of lemon juice. Mix everything together until it’s all well combined and creamy. Taste your pasta and adjust the seasoning with salt and pepper as needed. Cook for an additional 2 to 3 minutes until everything is heated through. Finally, remove from heat and garnish with fresh chopped parsley. Serve warm and enjoy every bite! To get that rich and creamy texture, start with softened cream cheese. This helps it melt smoothly. Stir it in slowly with the vegetable broth. If the sauce feels too thick, add a bit of the reserved pasta water. This water adds starch and helps the sauce cling to the pasta perfectly. Fettuccine and penne are great choices for this dish. Fettuccine's flat shape holds the sauce well. Penne's tube shape traps the creamy sauce inside. Both give you that delightful bite with each forkful. You can also experiment with whole wheat or gluten-free pasta to suit your taste. Don’t skip the garlic! It adds a nice depth to the dish. A squeeze of lemon juice brightens the flavors, making it fresh. Salt and pepper are key for balance. You can also add red pepper flakes for some heat. Fresh parsley not only adds color but also a fresh taste at the end. Pro Tips Perfect Pasta: Always cook pasta al dente, as it will continue to cook slightly when mixed with the sauce. Use Fresh Ingredients: Fresh spinach and artichokes enhance the flavor and nutritional value of the dish. Adjust Creaminess: Add reserved pasta water gradually to achieve your desired sauce consistency. Garnish for Flavor: Fresh parsley not only adds color but also brightens the flavors of the creamy sauce. {{image_2}} You can boost this dish by adding protein. Cooked chicken or shrimp works great. Just toss them in with the pasta at the end. If you prefer a plant-based option, try adding chickpeas or tofu. Both will add protein and flavor. If you need a gluten-free meal, swap the pasta. Use gluten-free pasta made from rice or quinoa. You can also try zoodles, which are spiralized zucchini. They add a fresh crunch and are low in carbs. Spices can make your pasta pop! Add a pinch of red pepper flakes for heat. You might also try some Italian herbs like oregano or basil. These spices will add depth to the dish. A squeeze of fresh lemon juice brightens the flavors too! You can store leftover creamy spinach artichoke pasta in an airtight container. Let it cool down to room temperature first. This helps keep the pasta fresh. Place it in the fridge for up to three days. When you are ready to eat, just take it out and enjoy. To reheat your pasta, use a microwave or a skillet. If using a microwave, place the pasta in a bowl. Add a splash of water or broth to help it steam. Heat it at medium power for about 1-2 minutes. Stir halfway through to warm it evenly. If using a skillet, add the pasta and a little broth over low heat. Stir until warm. You can freeze creamy spinach artichoke pasta for longer storage. Place it in a freezer-safe container or bag. Make sure to remove as much air as possible. It can last up to three months in the freezer. When you want to eat it, thaw it overnight in the fridge. Reheat as mentioned above. To make this creamy spinach artichoke pasta vegan, you can swap the cream cheese. Use a vegan cream cheese or cashew cream instead. For the Parmesan cheese, look for a plant-based version or nutritional yeast for a cheesy flavor. Use vegetable broth to keep it vegan. This way, you can enjoy a rich taste without any animal products. Yes, you can use frozen spinach. Just make sure to thaw and drain it well. Squeeze out any extra water before adding it to the dish. Frozen spinach has a similar taste and will work nicely in this recipe. It is a great time saver and still gives you that tasty flavor. Several side dishes go great with creamy spinach artichoke pasta. Here are some ideas: - Garlic bread for a crunchy texture. - A fresh green salad with a light dressing. - Roasted vegetables for added flavor and nutrients. - Grilled asparagus or broccoli for a healthy touch. These sides will make your meal more complete and delicious. This blog covers how to make creamy spinach artichoke pasta. We explored key ingredients, from pasta variety to fresh produce and dairy. I provided step-by-step cooking instructions, tips for ideal creaminess, and variations to suit your taste. Remember, you can customize it by adding protein or spices. Don’t forget storage tips for leftovers. Enjoy crafting this dish, and impress your friends at dinner!$

A rich and creamy pasta dish featuring fresh spinach and artichoke hearts.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

8 oz pasta (fettuccine or penne)
1 cup fresh spinach, chopped
1 cup canned artichoke hearts, drained and chopped
1 cup cream cheese, softened
0.5 cup grated Parmesan cheese
1 cup vegetable broth
2 cloves garlic, minced
1 teaspoon lemon juice
1 tablespoon olive oil
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

In a large pot of salted boiling water, 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 aside.
In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Lower the heat and add the cream cheese to the pot, stirring until it melts and becomes creamy. Gradually add the vegetable broth, stirring constantly until smooth.
Mix in the chopped spinach and artichoke hearts. Allow them to cook for another 2-3 minutes until the spinach wilts.
Add the cooked pasta to the pot, along with the reserved pasta water if needed for extra creaminess. Stir in the grated Parmesan cheese and lemon juice, and mix until all ingredients are well combined.
Taste and adjust seasoning with salt and pepper as desired. Cook for an additional 2-3 minutes to heat through.
Remove from heat and garnish with fresh parsley. Serve warm and enjoy!

Notes

Feel free to add more vegetables or protein as desired.

Keyword artichoke, creamy, pasta, spinach, vegetarian