Spinach and Artichoke Pasta Recipe
There’s just something about a creamy, cheesy pasta dish that warms the soul and brings comfort to the table. This Spinach and Artichoke Pasta Recipe is not only delicious but also a fantastic way to incorporate some greens into your meal. With fresh spinach, artichoke hearts, and a blend of creamy cheeses, it’s a hearty dish that can easily become a weeknight favorite or a crowd-pleasing option for dinner parties. Let’s dive into the details that make this dish so special!
Why I Love This Recipe
One of the best things about this Spinach and Artichoke Pasta Recipe is its versatility. It combines the beloved flavors of spinach and artichoke dip with the satisfying heartiness of pasta. The creamy texture and the slight kick from jalapeños (if you choose to add them) create a delightful harmony of flavors that everyone will love. Plus, it’s quick to whip up, making it perfect for busy evenings when you want something comforting without spending hours in the kitchen.
Gather These Ingredients
To make this delightful dish, you’ll need the following ingredients:
- 6 Tbsp unsalted butter, divided
- 10 oz fresh spinach (*see note on substitutions for using frozen)
- 4 oz cream cheese, cut into pieces (reduced fat is okay)
- 1 cup (8 oz) sour cream (“light” sour cream is okay)
- 1 cup shredded parmesan cheese
- 2 cans (15 oz each) quartered artichoke hearts, well drained
- 4 oz can diced jalapeños, drained (optional)
- 1 large or 2 small garlic cloves, pressed
- 16 oz penne pasta, with 1 cup reserved pasta cooking liquid
Before You Start: Equipment
Make sure you have the following equipment on hand:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet or saucepan for the sauce
- Wooden spoon or spatula for mixing
- Measuring cups and spoons
Spinach and Artichoke Pasta Recipe: Step-by-Step Guide
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Once boiling, add the penne pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking liquid before draining the pasta in a colander.
Step 2: Sauté the Spinach
In the same pot, melt 2 tablespoons of the unsalted butter over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes. If you’re using frozen spinach, make sure to thaw and drain it thoroughly before adding it to the pot.
Step 3: Make the Creamy Sauce
Add the remaining butter, cream cheese, sour cream, and parmesan cheese to the pot with the wilted spinach. Stir continuously until the cheeses melt and form a creamy sauce.
Step 4: Add the Artichokes and Jalapeños
Gently fold in the quartered artichoke hearts and diced jalapeños (if using). Add the pressed garlic and mix until everything is well combined.
Step 5: Combine Pasta and Sauce
Add the drained penne pasta to the creamy spinach and artichoke sauce. Stir well to coat the pasta completely, adding reserved pasta water as needed to reach your desired consistency.
Step 6: Serve and Enjoy
Once everything is mixed and heated through, serve your Spinach and Artichoke Pasta Recipe warm, garnished with additional parmesan cheese if desired. Enjoy this comforting dish with a side salad or some crusty bread.
Substitutions by Diet
If you have dietary restrictions or preferences, here are some substitutions you can make:
- For a vegan option: Use plant-based cream cheese, sour cream, and parmesan.
- To lighten the dish: Use low-fat or Greek yogurt instead of sour cream.
- If you’re gluten-free: Substitute gluten-free penne pasta.
- For added protein: Toss in some cooked chicken or chickpeas.
Common Errors (and Fixes)
- Overcooking the pasta: Make sure to cook the pasta to al dente for the best texture.
- Too thick sauce: If the sauce is too thick, add reserved pasta cooking water gradually until desired consistency is reached.
- Not enough flavor: Adjust seasonings with salt and pepper, or add a squeeze of lemon juice for brightness.
- Using frozen spinach without draining: Ensure frozen spinach is completely thawed and drained to avoid excess water in the dish.
Keep It Fresh: Storage Guide
If you have leftovers or want to prepare this dish ahead of time, here are some storage tips:
- Refrigerate in an airtight container for up to 3 days.
- To freeze, store in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
- Reheat in the microwave or on the stovetop, adding a splash of water or broth to keep it creamy.
Spinach and Artichoke Pasta Recipe FAQs
Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be used, but make sure to thaw and drain it thoroughly to prevent excess moisture in the dish.
Is there a way to make this recipe spicier?
Absolutely! You can add more diced jalapeños or even a pinch of crushed red pepper flakes for an extra kick.
Can I prepare this dish ahead of time?
Yes! You can make it ahead of time and store it in the refrigerator. Just reheat it before serving.
What can I serve with this pasta?
This Spinach and Artichoke Pasta Recipe pairs well with a crisp green salad, garlic bread, or even alongside a protein like grilled chicken or shrimp.
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Let’s Eat
This Spinach and Artichoke Pasta Recipe is a true testament to how simple ingredients can come together to create something extraordinary. The creamy sauce, combined with the freshness of spinach and the heartiness of pasta, makes it a dish that you’ll want to whip up time and time again. So gather your ingredients, follow the steps, and get ready to indulge in a comforting bowl of goodness. Enjoy!
Spinach and Artichoke Pasta Recipe
Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the penne pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking liquid before draining the pasta in a colander.
- In the same pot, melt 2 tablespoons of the unsalted butter over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes. If you're using frozen spinach, make sure to thaw and drain it thoroughly before adding it to the pot.
- Add the remaining butter, cream cheese, sour cream, and parmesan cheese to the pot with the wilted spinach. Stir continuously until the cheeses melt and form a creamy sauce.
- Gently fold in the quartered artichoke hearts and diced jalapeños (if using). Add the pressed garlic and mix until everything is well combined.
- Add the drained penne pasta to the creamy spinach and artichoke sauce. Stir well to coat the pasta completely, adding reserved pasta water as needed to reach your desired consistency.
- Once everything is mixed and heated through, serve your Spinach and Artichoke Pasta warm, garnished with additional parmesan cheese if desired.
Notes
- For a vegan option, use plant-based cream cheese and sour cream.
- To lighten the dish, substitute low-fat yogurt for sour cream.
- Store leftovers in an airtight container for up to 3 days.
