Hey there, my friend 👋. You love spinach artichoke dip, right? Now imagine that creamy, cheesy goodness mixed with pasta. Yes, that’s exactly what this recipe is about. It’s easy, fast, and perfect for a quick dinner.
And guess what? You don’t even need fancy ingredients. Let me show you how to make this delicious meal.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Large pot
- Strainer
- Large skillet or saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Important Info
- Servings: 4 bowls of pasta
- Estimated Cost to make this recipe: About $12, depending on the ingredients you already have
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Calories per serving: About 450
- Cook method: Stovetop
- Season: Perfect all year round
- Courses: Main Course, Dinner
- Cuisine: American-inspired
- Diets: VegetarianDiet
How to Make Spinach Artichoke Pasta
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 8 oz pasta (penne, rigatoni, or your choice)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup canned or jarred artichoke hearts, chopped
- 2 cups fresh spinach, chopped
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional)
- 4 oz cream cheese
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 cup milk
- ½ cup pasta water (saved from boiling the pasta)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Pasta | Whole wheat pasta, gluten-free pasta, or zucchini noodles |
| Olive oil | Butter or any cooking oil |
| Fresh spinach | Frozen spinach (thawed and drained) |
| Cream cheese | Greek yogurt or ricotta cheese |
| Parmesan cheese | Any hard cheese like Pecorino Romano |
| Mozzarella cheese | Cheddar or provolone |
| Milk | Heavy cream or dairy-free milk (like almond or oat) |
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Before draining, save ½ cup of the pasta water. Set the pasta aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the chopped artichoke hearts and cook for 2 minutes.
- Add the spinach, salt, black pepper, and red pepper flakes. Stir and cook for another 2 minutes until the spinach wilts.
- Lower the heat and add the cream cheese, Parmesan, and mozzarella. Stir until melted and combined.
- Slowly pour in the milk and mix well to create a smooth sauce. If the sauce is too thick, add some pasta water to loosen it up.
- Toss the cooked pasta into the skillet and mix until everything is well coated. Let it cook for another 2 minutes so the flavors blend together.
- Remove from heat and serve warm.
Helpful Tips
- Use any pasta shape that holds sauce well, like penne or fusilli.
- If using frozen spinach, squeeze out extra water before adding it to the skillet.
- Don’t forget to save pasta water! It helps create a smooth, creamy sauce.
- Adjust the spice level by adding more or less red pepper flakes.
- For extra flavor, sprinkle more Parmesan on top before serving.
What to Serve with Spinach Artichoke Pasta
This pasta is already creamy and rich, so it pairs well with:
- A simple side salad
- Garlic bread
- Grilled chicken or shrimp (if you want some protein)
- Roasted vegetables
How Do You Serve the Recipe?
Serve it hot in a bowl or on a plate. If you want to make it extra fancy, top it with more cheese and fresh herbs like basil or parsley.
Where Do You Serve This Recipe the Most?
This pasta is great for weeknight dinners, lunch meal prep, or even a cozy dinner with friends. It’s also perfect for potlucks because it stays creamy even after sitting for a while.
Storage
Short-Term Storage (Room Temperature)
- If you’re serving later, keep it covered for up to 1 hour at room temperature.
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave or on the stove with a splash of milk to bring back the creaminess.
Freezing
- You can freeze this pasta, but the texture might change slightly. Store it in an airtight container for up to 2 months.
- Thaw in the fridge overnight and reheat on the stove with a little milk.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, you can. Just thaw it first and squeeze out the extra water so your sauce doesn’t get watery.
What pasta works best for this recipe?
Penne, rigatoni, fusilli, or any pasta that holds sauce well. Avoid spaghetti or angel hair, as they don’t mix well with thick sauces.
Can I make this without dairy?
Yes, use dairy-free milk, vegan cheese, and cashew cream instead of cream cheese.
How do I make it extra creamy?
Use a mix of heavy cream and cream cheese instead of milk. Also, adding more Parmesan helps make it richer.
Is this kid-friendly?
Yes, kids love the cheesy taste. If they don’t like artichokes, chop them smaller so they blend into the sauce.