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- 12 oz pasta (fettuccine, penne, or rotini) - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 cup fresh spinach, chopped - 1 can (14 oz) artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1 cup heavy cream - ½ cup grated Parmesan cheese - 1 teaspoon garlic powder - ½ teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh basil for garnish - Large pot for boiling pasta - Skillet for sautéing - Mixing tools (spatula, measuring cups) To make creamy spinach and artichoke pasta, gather your main ingredients. Choose any pasta you like, but I often prefer fettuccine for its ability to hold the sauce. The olive oil will help sauté the garlic, giving it a warm flavor. Fresh spinach adds color and nutrition. Artichoke hearts bring a unique taste that pairs well with cream cheese and heavy cream. For seasoning, I like a hint of garlic powder and a touch of red pepper flakes. You can adjust these to suit your taste. Salt and pepper will highlight the flavors. Fresh basil on top adds a nice finish. Make sure you have the right equipment. A large pot for boiling pasta is essential. A skillet is needed for sautéing. Mixing tools like spatulas and measuring cups will help you keep everything organized. I recommend checking the Full Recipe for detailed instructions and tips. Enjoy your cooking adventure! - Bring salted water to a boil. - Cook pasta according to package instructions until al dente. - Drain and set aside, reserving some pasta water. - Heat olive oil in a skillet over medium heat. - Add minced garlic and sauté until fragrant. - Stir in chopped spinach until wilted. - Add chopped artichoke hearts and cook briefly. - Lower heat and mix in softened cream cheese. - Gradually stir in heavy cream until smooth. - Incorporate grated Parmesan, garlic powder, red pepper flakes, salt, and pepper. - Adjust sauce thickness with reserved pasta water if necessary. - Combine cooked pasta with the creamy sauce. - Plate and garnish with fresh basil. For the complete method, see the Full Recipe above. Enjoy your cooking! To cook pasta just right, start with a big pot of salted water. Bring it to a rolling boil. Add your pasta and cook it until it is al dente, which means it has a slight bite. This usually takes about 8 to 10 minutes. After cooking, drain the pasta but keep a cup of the water. This water can help adjust your sauce later. When sautéing spinach and garlic, heat olive oil in a skillet over medium heat. Add minced garlic and cook for about one minute. You want it fragrant but not burnt. Then add chopped spinach. Cook it until it wilts, about two to three minutes. This gives your dish great flavor and color. If your sauce is too thick, add a splash of the reserved pasta water. Stir it in slowly until you reach the right consistency. The sauce should be creamy but not runny. To ensure even melting of cream cheese, make sure it is softened. Take it out of the fridge at least 30 minutes before using. This helps it mix smoothly into your sauce. Stir well until it is fully blended with the other ingredients. For sides, consider serving a simple green salad. A fresh Caesar salad pairs nicely with the rich pasta. You can also sprinkle some extra Parmesan on top for added flavor. When it comes to drinks, a light white wine like Pinot Grigio works well. It balances the creaminess of the dish. If you prefer non-alcoholic options, try sparkling water with lemon. It adds a refreshing touch to your meal. For the full recipe, check out the complete instructions and details. {{image_2}} You can easily add protein to your creamy spinach and artichoke pasta. Chicken, shrimp, or tofu work well. For chicken, cut it into bite-sized pieces and cook in the skillet until golden brown, about 6-8 minutes. If you choose shrimp, add them after sautéing the garlic. Cook them for about 3-4 minutes until they turn pink. For tofu, use firm tofu. Cube it and sauté until crispy, about 5-7 minutes. This way, you boost the dish's flavor and nutrition. If you want a vegan version, swap cream cheese and heavy cream for plant-based cream and cheese. Brands like cashew or almond cream work great. Choose gluten-free pasta if you have a gluten intolerance. This dish remains creamy and delicious, even with these swaps. You can still enjoy all the rich flavors while sticking to your diet. For extra flavor, consider adding fresh herbs like basil or parsley. You can also incorporate spices like Italian seasoning or smoked paprika for a unique twist. Alternative veggies like cherry tomatoes or bell peppers can provide color and sweetness. They blend nicely with the creaminess of the dish, enhancing the overall taste. Experiment with what you like, and make this dish your own! For the full recipe, check out the detailed instructions. To store leftovers, first let the pasta cool. Place it in an airtight container. This keeps moisture in and prevents drying out. You can keep it in the fridge for up to three days. When you’re ready to eat, use a microwave or stovetop to reheat. Add a splash of cream or water to help loosen the sauce. Reheat until warm, stirring occasionally. You can freeze creamy spinach and artichoke pasta for later. First, let it cool completely. Then, pack it in a freezer-safe container. Make sure to leave some space at the top since it may expand. It can last for about two months in the freezer. To thaw, move it to the fridge overnight. When ready to eat, reheat in a skillet over low heat. Add a splash of cream to restore the creaminess. In the fridge, the creamy pasta should last about three days. In the freezer, it can stay good for two months. Always check for signs of spoilage before eating. Look for changes in color or smell. If it seems off, it’s best to throw it away. I love using pasta that holds sauce well. Fettuccine, penne, and rotini are great choices. They grab the creamy sauce nicely. Fettuccine offers a flat surface, which is perfect for the sauce. Penne's tubes trap sauce inside, making every bite delicious. Rotini’s spirals hug the sauce, giving you a burst of flavor. Choose any of these for a tasty result! Yes, you can prep this dish ahead. Cook the pasta and store it in the fridge. Make the sauce separately and keep it in an airtight container. When ready to eat, just reheat the sauce and mix it with the pasta. You can also add a splash of pasta water to help it blend. This makes it easy to enjoy later without losing flavor. To lighten the sauce, use less cream cheese and heavy cream. You can mix in low-fat cream cheese or Greek yogurt for a lighter touch. Another option is to add vegetable broth for a thinner sauce. This helps cut the richness while still keeping it creamy. Adjust the seasonings as needed to keep the flavor strong. Absolutely! You can swap regular pasta for lower-carb options. Zucchini noodles or spaghetti squash work well. They are great for cutting carbs while keeping the flavors you love. You can also find low-carb pasta made from chickpeas or lentils. These offer a good texture and still taste great with the sauce. Explore these options for a healthier twist! This recipe offers a delicious creamy pasta dish that’s easy to make. You learned how to combine simple ingredients like pasta, cream cheese, and artichokes. I shared tips for perfect cooking, seasoning, and even variations to fit your needs. Whether you want to add protein or adjust for dietary preferences, this dish can be customized. Remember, leftovers can be stored well, ensuring no meal goes to waste. Enjoy the flavors and creativity this recipe brings to your table. Happy cooking!

Creamy Spinach and Artichoke Pasta

Indulge in the rich flavors of creamy spinach and artichoke pasta that's perfect for any meal. This delightful recipe combines your favorite pasta with sautéed garlic, fresh spinach, and luscious artichoke hearts, all enveloped in a smooth, cheesy sauce. Quick to make in just 30 minutes, it's a go-to dish for busy nights! Click to explore this mouth-watering recipe and elevate your dinner game today!
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Ingredients
  

12 oz pasta (your choice: fettuccine, penne, or rotini)

1 tablespoon olive oil

3 cloves garlic, minced

1 cup fresh spinach, chopped

1 can (14 oz) artichoke hearts, drained and chopped

1 cup cream cheese, softened

1 cup heavy cream

½ cup grated Parmesan cheese

1 teaspoon garlic powder

½ teaspoon red pepper flakes (optional)

Salt and pepper to taste

Fresh basil for garnish

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.

      Add Spinach and Artichokes: Stir in the chopped spinach and sauté until wilted, about 2-3 minutes. Add the chopped artichoke hearts and cook for another 2 minutes, stirring occasionally.

        Make the Creamy Sauce: Lower the heat and add the softened cream cheese to the skillet. Stir until melted and well combined with the spinach and artichokes. Gradually pour in the heavy cream and continue to mix until smooth and creamy.

          Season the Sauce: Add the grated Parmesan cheese, garlic powder, red pepper flakes (if using), salt, and pepper. Stir until the cheese has melted and the sauce is well seasoned. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

            Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss to coat the pasta in the creamy sauce. Allow it to heat through for about 2 minutes.

              Serve: Plate the creamy spinach and artichoke pasta and garnish with fresh basil.

                Prep Time: 10 mins | Total Time: 30 mins | Servings: 4