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For a rich and creamy Spinach Artichoke Pasta, gather these key items: - 8 oz. pasta (penne or rotini) - 2 cups fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1/2 cup heavy cream - 1/2 cup grated Parmesan cheese - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 teaspoon onion powder - Salt and pepper to taste Adding a little flair is easy with these optional items: - Red pepper flakes (for heat) - Fresh parsley, chopped (for garnish) To make this dish, have these tools ready: - Large pot for boiling pasta - Frying pan for sautéing - Mixing bowl for combining ingredients - Measuring cups and spoons for precision {{ingredient_image_1}} Start by boiling water in a large pot. Add salt to the water for flavor. Once it boils, add 8 ounces of pasta, like penne or rotini. Cook it according to the package instructions until it’s al dente. This usually takes around 8 to 10 minutes. Drain the pasta and set it aside. In the same pot, add 1 tablespoon of olive oil and heat it over medium heat. Once warm, add 3 cloves of minced garlic. Sauté the garlic for about 1 minute until it smells good. Be careful not to burn it. Next, add 2 cups of chopped fresh spinach and 1 cup of chopped artichoke hearts. Cook this mix for 3 to 4 minutes until the spinach wilts down. Lower the heat and stir in 1 cup of softened cream cheese. Once it melts, add in 1/2 cup of heavy cream. Stir until the sauce is creamy and smooth. Then, mix in 1/2 cup of grated Parmesan cheese, 1 teaspoon of onion powder, salt, and pepper. Now it's time to bring it all together! Add the cooked pasta to the sauce in the pot. Toss the pasta gently to coat it well with the creamy sauce. If you like a bit of heat, sprinkle in some red pepper flakes. Taste and adjust the seasoning if needed. Serve your dish right away, garnished with fresh parsley and extra Parmesan if desired. Enjoy your rich and creamy spinach artichoke pasta! To boost flavor, use fresh herbs like basil or thyme. They add a bright taste. You can also add lemon juice for a zingy note. If you like spice, sprinkle in more red pepper flakes. This will give your dish a nice kick. Taste as you go, and adjust seasonings to your liking. One major mistake is overcooking the pasta. Cook it just until al dente. This keeps it firm and helps it hold the sauce better. Another mistake is not draining the artichokes well. Excess water can make your sauce too thin. Lastly, don’t skimp on the cheese! It adds richness to the dish. For a smooth sauce, make sure the cream cheese is softened. This helps it melt easily. Stir it in slowly, letting it blend with the spinach and artichokes. If the sauce is too thick, add a bit more heavy cream. This gives it a nice, creamy consistency. Keep stirring until it all comes together. Pro Tips Choose the Right Pasta: Opt for pasta shapes like penne or rotini that can hold the creamy sauce well, ensuring each bite is flavorful. Fresh Ingredients Matter: Use fresh spinach and artichoke hearts for the best flavor and texture. Canned artichokes can work, but fresh is always better! Adjust the Creaminess: If you prefer a lighter dish, reduce the amount of cream cheese or heavy cream, or substitute with Greek yogurt for a healthier option. Make It Ahead: This dish can be made ahead of time and stored in the refrigerator. Just reheat gently on the stove with a splash of cream to maintain creaminess. {{image_2}} You can easily add protein to your Spinach Artichoke Pasta. Chicken and shrimp work great. For chicken, use cooked, diced meat. You can sauté it with garlic before adding spinach. For shrimp, cook them in the same pot until pink. This adds flavor and makes the dish heartier. To make this dish vegetarian, skip the protein. Use vegetable broth instead of water when cooking pasta. For a vegan twist, replace cream cheese with cashew cream or tofu. Use coconut cream for a rich texture. Nutritional yeast can stand in for Parmesan cheese. You still get great flavor without animal products. If you need a gluten-free option, choose gluten-free pasta. Many brands now offer good choices. You can also try zucchini noodles or spaghetti squash. Both will give you a fun twist. Just remember to cook them until tender. This way, you can enjoy your dish without gluten. You can store leftovers in an airtight container. Let the pasta cool to room temperature first. Place it in the fridge for up to three days. When you’re ready to eat, check for any off smells before reheating. This helps keep your meal safe and tasty. To freeze the pasta, use a freezer-safe container. Make sure it is well-sealed to prevent freezer burn. The dish can last up to two months in the freezer. When ready to enjoy, thaw it overnight in the fridge. This keeps the texture and flavor intact. Reheat your pasta on the stove for best results. Add a splash of milk or cream to keep it creamy. Stir it over low heat until hot. You can also use the microwave, but cover it with a damp paper towel. This helps to avoid dryness. Enjoy your rich and creamy delight just like the first time! Yes, you can use frozen spinach. Just thaw and drain it well before adding. Frozen spinach is often just as tasty and saves time. If using frozen, expect a slightly different texture, but the flavor remains great. You can swap cream cheese for Greek yogurt or ricotta cheese. Both options give a creamy texture. Greek yogurt adds tang, while ricotta offers a mild taste. Adjust the amount based on your preference. To add heat, sprinkle in red pepper flakes. Start with a small amount and taste as you go. You can also add diced jalapeños or hot sauce for extra spice. Adjust according to your heat level. Yes, this dish is vegetarian-friendly. It uses spinach, artichokes, and dairy products. Ensure that your pasta is egg-free if you want it completely vegetarian. Enjoy this rich flavor without meat. Penne or rotini work best for this dish. Their shapes hold the creamy sauce well. You can also try bowtie or fusilli for fun shapes. Just make sure to cook until al dente for the best texture. This blog covered all you need for a great Spinach Artichoke Pasta. We looked at required and optional ingredients. I shared step-by-step cooking instructions and useful tips to enhance flavor. You learned about protein options and how to store leftovers. Remember, you can customize this dish to fit your tastes. Use what you have on hand and make it your own. Enjoy crafting this dish and impressing your family or friends!

Spinach Artichoke Pasta Delight

A creamy and delicious pasta dish featuring spinach and artichoke hearts.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 8 oz pasta (penne or rotini)
  • 2 cups fresh spinach, chopped
  • 1 cup canned artichoke hearts, drained and chopped
  • 1 cup cream cheese, softened
  • 1 2 heavy cream
  • 1 2 grated Parmesan cheese
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • optional red pepper flakes (for heat)
  • for garnish fresh parsley, chopped

Instructions
 

  • Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain 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.
  • Add the chopped spinach and artichoke hearts to the pot. Cook for 3-4 minutes until the spinach is wilted.
  • Lower the heat, and stir in the softened cream cheese. Once melted, add the heavy cream and mix well until creamy and smooth.
  • Incorporate the grated Parmesan cheese, onion powder, salt, and pepper. Stir until all ingredients are well combined and the sauce is heated through.
  • Add the cooked pasta to the pot, tossing to coat the pasta evenly with the sauce.
  • If desired, sprinkle red pepper flakes for a bit of heat and adjust seasoning as necessary.
  • Serve immediately, garnished with fresh parsley and extra Parmesan if desired.

Notes

Serve immediately for the best texture.
Keyword artichoke, creamy, pasta, spinach, vegetarian