Description
Creamy Spinach Artichoke Pasta: Tender pasta tossed in a rich, cheesy sauce with spinach and artichoke hearts for a satisfying and comforting meal.
Ingredients
Scale
- 1 pound pasta (penne, rotini, or farfalle work well)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup chopped onion
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain pasta and set aside (do not rinse).
- Prepare Spinach Artichoke Base: Heat olive oil in a large skillet or Dutch oven over medium heat. Add garlic and onion; cook until softened and fragrant (3-5 minutes).
- Add thawed and squeezed-dry spinach; cook for 2-3 minutes, stirring occasionally, until heated through.
- Add drained and quartered artichoke hearts; stir to combine and cook for 2-3 minutes.
- Create Creamy Sauce: Reduce heat to low. Pour in heavy cream and stir to combine.
- Add Parmesan and Romano cheese; stir until melted and smooth.
- Stir in mayonnaise and sour cream until well combined.
- Add red pepper flakes (if using).
- Season with salt and pepper to taste.
- Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. If the sauce becomes too thick, add a splash of the reserved pasta water to thin it out.
- Combine Pasta and Sauce: Add cooked pasta to the skillet with the spinach artichoke sauce.
- Toss until pasta is evenly coated. Add reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency.
- Continue to toss for a minute or two to allow the pasta to absorb the flavors.
- Serve and Garnish: Serve immediately, garnished with fresh chopped parsley and additional Parmesan cheese (optional).
Notes
- Add Protein: For a heartier meal, add grilled chicken, shrimp, or sausage to the pasta.
- Use Different Cheeses: Experiment with different cheeses, such as mozzarella, provolone, or Gruyere.
- Make it Vegetarian: Ensure your Parmesan cheese is vegetarian-friendly, as some contain animal rennet.
- Add Vegetables: Sauté other vegetables, such as mushrooms, bell peppers, or sun-dried tomatoes, along with the onion and garlic.
- Make it Gluten-Free: Use gluten-free pasta to make this dish suitable for those with gluten sensitivities.
- Spice it Up: Add more red pepper flakes or a dash of hot sauce for extra heat.
- Make it Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the sauce and toss with the cooked pasta when ready to serve.
- Bake it: For a baked version, transfer the pasta and sauce to a baking dish, top with breadcrumbs and cheese, and bake at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly.
- Storing Leftovers: Store leftover spinach artichoke pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until heated through. You may need to add a splash of milk or cream to loosen the sauce when reheating.
- Freezing: While this pasta is best enjoyed fresh, you can freeze it for longer storage. Allow the pasta to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes