Spinach Artichoke Pasta
A creamy, veggie-packed pasta that tastes like the classic spinach artichoke dip. Ready in just 30 minutes, it’s quick, wholesome, and perfect for weeknight dinners or meal prep.
Equipment
- 1 Large Pot (for pasta)
- 1 Skillet (medium or large)
- 1 wooden spoon (or spatula)
- 1 knife and cutting board
- 1 Measuring Cup
- (1) Cheese Grater
Ingredients
- 12 ounces uncooked pasta
- 1 tablespoon olive oil
- ½ medium onion chopped
- 3 cloves garlic minced
- ½ cup chicken or vegetable broth
- 8 ounces cream cheese softened
- ¼ teaspoon Italian seasoning
- 1 14-ounce can artichoke hearts, drained and chopped
- 3 cups fresh baby spinach packed
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Soften the Cream Cheese: Before you start cooking, take the cream cheese out of the fridge and let it sit at room temperature for about 30 minutes. This will make it easier to incorporate into the sauce later. If you’re short on time, place the cream cheese in a microwave-safe bowl and heat it for 20–30 seconds. The goal is for it to be soft and spreadable, not melted.
- Prepare the Pasta: Fill a large pot with water and add a generous pinch of salt. Bring it to a rolling boil over high heat. Once boiling, add the pasta and cook according to the package instructions until it reaches al dente — tender but still firm to the bite. Before draining, scoop out about 1 cup of the hot pasta water and set it aside. This starchy water will be used to adjust the sauce consistency later.
- Sauté the Onion: While the pasta is cooking, heat 1 tablespoon of olive oil in a medium or large skillet over medium-high heat. Add the chopped onion and sauté for 4–5 minutes, stirring occasionally, until it becomes soft, translucent, and slightly golden. This step develops the base flavor for the sauce.
- Cook the Garlic: Add the minced garlic to the skillet with the onion. Stir constantly and cook for about 30 seconds to 1 minute, just until fragrant. Be careful not to let it brown, as burnt garlic can add a bitter taste to the sauce.
- Build the Creamy Sauce: Reduce the heat to medium. Pour in 1/2 cup of chicken or vegetable broth, then add the softened cream cheese. Sprinkle in 1/4 teaspoon of Italian seasoning. Stir continuously using a wooden spoon or spatula until the cream cheese is mostly melted and the mixture starts to become smooth and creamy. A few small lumps are okay; they will melt as you combine the pasta and vegetables. This is the heart of the creamy sauce that will coat the pasta.
- Add Artichokes and Spinach: Remove the skillet from the heat temporarily to avoid overcooking the vegetables. Add the chopped artichoke hearts and 3 cups of fresh baby spinach to the pan. Toss gently to combine. Add a few tablespoons of the reserved hot pasta water to help loosen the sauce and coat the vegetables evenly. Continue tossing until the spinach starts to wilt, and the sauce reaches a slightly thick but pourable consistency. Add more pasta water gradually if you prefer a thinner sauce.
- Incorporate Parmesan Cheese: Sprinkle 1/2 cup of freshly grated Parmesan cheese into the skillet. Stir thoroughly until the cheese melts and integrates with the sauce. This adds a rich, nutty flavor and helps thicken the sauce slightly, creating that signature creamy texture.
- Combine Pasta and Sauce: Drain the pasta carefully and transfer it directly into the skillet with the sauce, spinach, and artichokes. Using tongs or two large spoons, gently toss the pasta until every strand is coated evenly with the creamy mixture. If the sauce feels too thick, add a splash of the reserved pasta water and toss again until you reach your desired consistency.
- Season to Taste: Taste the pasta and adjust the seasoning with salt and freshly cracked black pepper. Be generous, as the flavors develop best when the seasoning is balanced. Give the pasta one final toss to ensure everything is evenly seasoned and well combined.
- Serve and Enjoy: Divide the pasta among plates or bowls while it’s hot. Optionally, sprinkle extra Parmesan on top for added flavor. Serve immediately for the best creamy texture, paired with a light salad or garlic bread for a complete, satisfying meal.
Notes
- Use any pasta you prefer: penne, fusilli, or farfalle work well with this sauce.
- Make sure the cream cheese is very soft to avoid lumps in the sauce.
- Fresh spinach wilts faster than baby spinach; adjust cooking time accordingly.
- Reserve some pasta water — it helps adjust sauce consistency perfectly.
- Parmesan cheese adds richness, but feel free to substitute with Pecorino Romano for a sharper flavor.
- Leftovers can be gently reheated with a splash of broth or water to restore creaminess.
- For a vegetarian version, use vegetable broth instead of chicken broth.
