Spinach and Artichoke Pasta

This spinach and artichoke pasta is a delightful dish that marries the rich flavors of creamy spinach and tangy artichokes with tender pasta. It’s a simple recipe that is both satisfying and comforting, perfect for busy weeknights or unexpected guests.

This recipe tackles common issues like blandness and lack of nutrition, ensuring a flavorful and satisfying meal using pantry staples and easy preparation.

I faced the challenge of keeping that creamy texture without using heavy creams, which can be tricky. This recipe relies on sautéed veggies and a touch of pasta water to create a silky finish. It really saved me when I needed a quick, heartfelt dinner that wouldn’t weigh me down.

You’ll have a delicious meal ready in just 30 minutes, making it easy to whip up even after a long day. Best of all, feel free to play around with the ingredients; if you don’t have a certain one, various substitutions work wonderfully here.

If you want to serve something special alongside this dish, check out my broccolini frittata.

Why You Will Love This Recipe

• Comfort Food Vibes , This spinach and artichoke pasta hits the spot with its creamy texture and savory flavors, making it an ideal choice for cozy nights in or a quick weeknight dinner.
• Quick to Prepare , With just ten minutes of prep and a mere twenty minutes on the stove, you can whip up this satisfying dish in half an hour, making it a great option for busy days.
• Simple Yet Flavorful Ingredients , You’ll use handy pantry staples like artichoke hearts and sun-dried tomatoes, creating a dish that’s not only tasty but also easy to assemble without a trip to the store.
• Perfect for Leftovers , This pasta keeps well in the fridge, so you can enjoy it again the next day! Just reheat, and you have a quick lunch or dinner waiting for you.

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Spinach and Artichoke Pasta

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• Author: Charlene
• Prep Time: 10 minutes
• Cool Time:
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Sautéing and Boiling
• Diet: Low Fat

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Description

A delicious spinach and artichoke pasta dish that’s low in fat and packed with flavor. Perfect for a quick meal!

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Ingredients

Scale 1x2x3x

• 2 tablespoons (30 ml) extra virgin olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 4 cups (about 120 g) baby spinach leaves, loosely packed and chopped
• 14 ounces (396 g) canned artichoke hearts, drained and chopped
• Kosher salt, to taste
• Coarsely ground black pepper, to taste
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 cups (about 300 g) chopped cooked chicken
• 8.5 ounces (241 g) sun-dried tomatoes packed in oil
• Juice of 1 small lemon
• 1 pound (454 g) short cut pasta (penne or fusilli recommended)
• 1/2 cup (50 g) freshly grated Parmesan cheese, plus more for serving
• Fresh basil leaves, for garnish

Cook Mode

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Instructions

1. Step 1: Place a large skillet over medium heat and allow it to heat thoroughly. Drizzle in the olive oil. Add the diced onion and minced garlic to the skillet. Stir frequently and cook until the onion appears translucent, approximately 2 to 3 minutes. Watch carefully to avoid browning the garlic.
   
2. Step 2: Add the chopped baby spinach leaves and drained, chopped artichoke hearts to the skillet. Season with a pinch of kosher salt, coarsely ground black pepper, and the optional crushed red pepper flakes. Stir continuously, cooking until the spinach has just wilted, about 1 to 2 minutes. Avoid overcooking to maintain a vibrant green color.
   
3. Step 3: Incorporate the chopped cooked chicken, sun-dried tomatoes along with the oil from the jar, and fresh lemon juice into the skillet. Reduce heat to low. Stir occasionally to prevent sticking and warm all ingredients until heated through, about 2 to 3 minutes.
   
4. Step 4: Meanwhile, bring a large pot of water to a boil. Add a pinch of salt and the pasta. Cook according to the package instructions but begin checking for doneness one minute before the recommended time. The pasta should be al dente—firm but tender.
   
5. Step 5: Reserve 1 cup (240 ml) of pasta cooking water, then drain the pasta using a colander. Immediately transfer the drained pasta into the skillet with the veggie and chicken mixture. Add a splash of the reserved pasta water and the grated Parmesan cheese. Gently stir the ingredients together over low heat, cooking until the liquid is mostly absorbed and the sauce becomes creamy but not soupy, about 2 to 3 minutes. If the sauce appears too watery, stir in an additional 1 to 2 tablespoons of grated Parmesan to thicken.
   
6. Step 6: Spoon the pasta into individual bowls. Garnish with fresh basil leaves and additional Parmesan cheese if desired. Optionally, add a squeeze of fresh lemon to brighten the flavors just before serving.
   

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Notes

• Room Temperature: Store the pasta in an airtight container away from direct sunlight and heat for up to 2 days.
• Refrigeration: Keep in an airtight container inside the refrigerator for up to 4 days. Reheat gently to preserve texture and flavor.
• Freezing: Transfer to a freezer-safe container or freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• To prevent spinach from wilting too quickly in the skillet, reduce heat to medium-low and cook for 1 to 2 minutes to retain some texture.
• Check pasta doneness a minute before package instructions to avoid overcooking and mushiness.
• If sauce is too watery after combining, add 1 to 2 tablespoons of grated Parmesan cheese and stir until thickened.
• Using fresh, crisp spinach leaves and rinsed canned artichokes (packed in water or brine) helps maintain a fresher flavor.
• Mince garlic finely and avoid pre-minced garlic for a less bitter, more potent flavor.
• Use freshly grated Parmesan instead of pre-grated for better melting and richer flavor.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 1g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 90mg

Find it online: https://bakeitwell.com/spinach-and-artichoke-pasta

Ingredient Notes

• Pasta: Opt for a good quality penne or fusilli pasta; they hold onto sauce well and deliver a great bite. Whole wheat options work too for added fiber.
• Fresh spinach: Look for vibrant, crisp leaves. Fresh spinach wilts nicely and gives a bright flavor. Avoid any that looks slimy or wilting.
• Canned artichokes: Choose a brand packed in water or brine rather than oil for a fresher taste. Drain and rinse them to reduce excess salt and enhance flavor.
• Garlic: Fresh cloves are a must! Mince them finely to release their flavor; avoid pre-minced versions as they can taste bitter when cooked.
• Cream cheese: A good quality full-fat cream cheese adds creaminess and richness. Make sure it’s softened before mixing to easily combine into the sauce.
• Parmesan cheese: Use freshly grated Parmesan for the best flavor. It melts well and adds depth; avoid the pre-grated stuff which lacks flavor.
• Olive oil: Use extra virgin olive oil for a richer flavor; it’s important for sautéing the garlic and ensuring nothing sticks to your pan.
• Pasta: Opt for a good quality penne or fusilli pasta; they hold onto sauce well and deliver a great bite. Whole wheat options work too for added fiber.
• Fresh spinach: Look for vibrant, crisp leaves. Fresh spinach wilts nicely and gives a bright flavor. Avoid any that looks slimy or wilting.
• Canned artichokes: Choose a brand packed in water or brine rather than oil for a fresher taste. Drain and rinse them to reduce excess salt and enhance flavor.
• Garlic: Fresh cloves are a must! Mince them finely to release their flavor; avoid pre-minced versions as they can taste bitter when cooked.
• Cream cheese: A good quality full-fat cream cheese adds creaminess and richness. Make sure it’s softened before mixing to easily combine into the sauce.
• Parmesan cheese: Use freshly grated Parmesan for the best flavor. It melts well and adds depth; avoid the pre-grated stuff which lacks flavor.
• Olive oil: Use extra virgin olive oil for a richer flavor; it’s important for sautéing the garlic and ensuring nothing sticks to your pan.

Recipe Tips

1. If spinach wilts too quickly in the skillet, reduce heat to medium-low for 1-2 minutes to ensure it retains some texture.
2. When your pasta is nearing the end of cooking, check for doneness 1 minute before package instructions to avoid mushiness.
3. If your pasta sauce is too watery, add 1-2 tablespoons of grated Parmesan to thicken it slightly while stirring.
4. For leftover pasta, store it in an airtight container in the refrigerator for up to 3 days to maintain freshness.
5. If using gluten-free pasta, follow package instructions carefully to ensure it cooks properly without sticking.

Serving Suggestions

Serve with gluten-free garlic bread or a green salad featuring spinach and cherry tomatoes. Pair with roasted vegetables or a light cucumber salad for a refreshing contrast.

Add to a warm spinach and artichoke dip or use as a filling in gluten-free wraps for a quick meal. Use the spinach and artichoke pasta as a base for baked casseroles using gluten-free ingredients.

Top with a sprinkle of nutritional yeast for a cheesy flavor without dairy. Drizzle with extra virgin olive oil or a squeeze of fresh lemon juice for added brightness and richness.

Recipe variations

• You can use kale or Swiss chard instead of baby spinach leaves for this spinach and artichoke pasta. Both offer a similar texture and nutrition level.
• Add 1/4 teaspoon crushed red pepper flakes or substitute with fresh chili for a mild heat in the dish. You can omit them entirely for a milder flavor.
• Either canned or frozen artichoke hearts work well. Just be sure to drain canned ones and thaw frozen artichokes before cooking to maintain the right texture.
• If serving 16 people, double the recipe to 2 pounds pasta, 4 cups spinach, 28 ounces artichokes, and adjust other ingredients accordingly to maintain the dish’s intended taste.
• This recipe pairs nicely with my Parmesan Linguine and Garlic Butter Meatballs, adding a complementary Italian touch to your meal.

How to Store?

To keep your spinach and artichoke pasta fresh and delicious, follow these storage tips:

Room Temperature: Place in an airtight container and keep at room temperature up to 2 days. Avoid sunlight and heat sources.

Refrigeration: Store in an airtight container inside the refrigerator for up to 4 days. Reheat gently to retain texture and flavor.

Freezing: Transfer to a freezer-safe container or freezer bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

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If you enjoyed this spinach and artichoke pasta or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!