Creamy Spinach Artichoke Pasta
This luxurious vegetarian pasta dish brings the bold, savory flavors of a classic spinach artichoke dip into a satisfying main course. Featuring tender noodles tossed in a velvety, reduction-based Parmesan cream sauce, this restaurant-quality meal is perfect for a quick, comforting weeknight dinner that comes together in under 30 minutes.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American Fusion
- Diet: Vegetarian
Ingredients
8 oz penne or fusilli pasta
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 cups fresh spinach, roughly chopped
14 oz can artichoke hearts, drained and quartered
3 cloves garlic, minced
Salt and black pepper to taste
Instructions
Boil a large pot of salted water and cook pasta until al dente.
Reserve 1/2 cup of starchy pasta water, then drain the pasta.
Sauté minced garlic in a large pan over medium heat until fragrant.
Add the drained artichoke hearts and cook for 3 minutes until slightly charred.
Pour in the heavy cream and simmer until reduced by one-third.
Stir in the fresh spinach and cook until wilted.
Whisk in the grated Parmesan cheese until the sauce is smooth and glossy.
Add the cooked pasta and a splash of reserved pasta water to the pan.
Toss everything together until well coated and serve immediately.
Notes
Use freshly grated Parmesan for the best melting consistency. If the sauce becomes too thick, add a bit more reserved pasta water to reach your desired texture.
Find it online: https://albertrecipes.com/creamy-spinach-artichoke-pasta/