Spinach Artichoke Pasta

Tired of the same bland weeknight dinners? This Spinach Artichoke Pasta is your cozy, creamy solution ready in about 30 minutes, kid-friendly, and built from pantry staples. As a long-time food blogger I’ve tested dozens of spinach-and-artichoke combinations, and this version hits the sweet spot: bright, tangy artichokes; garlicky spinach; and a silky, cheesy sauce that clings to every noodle. It’s essentially the flavors of your favorite dip turned into a satisfying pasta dinner.

. If you enjoy rich, creamy pastas, you might also like this creamy bow tie pasta with mushrooms and spinach for another veggie-forward dinner idea.

WHY THIS RECIPE WORKS

• Balanced flavors: tangy artichokes cut through the richness of cream cheese and mozzarella for a well-rounded bite.
• Creamy texture without heavy cream: cream cheese melds with a little pasta water for a velvety sauce that clings to noodles.
• Fast and reliable: uses quick-cooking ingredients and one skillet to keep cleanup minimal.
• Flexible and forgiving: easily adapts for vegetarian, vegan, or higher-protein versions.
• Great for beginners: straightforward steps with tips to avoid common mistakes.

Ingredients

Step-by-step directions

1. Cook the pasta according to package instructions; drain and set aside.
   Tip: Reserve 1/2 cup of the pasta cooking water before draining that starchy water is the secret to a silky sauce.

2. In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant.
   Tip: Don’t brown the garlic; 30–45 seconds is usually enough. If garlic burns, start over to avoid bitterness.

3. Add chopped artichokes and spinach; cook until spinach is wilted.
   Tip: If using frozen spinach, squeeze out excess water first to avoid a watery sauce.

4. Lower the heat and stir in cream cheese, mixing until melted and creamy.
   Tip: Cut cream cheese into cubes so it melts faster and more evenly stir constantly to prevent sticking.

5. Add cooked pasta to the skillet, then mix in Parmesan and mozzarella cheese.
   Tip: Add a splash (1–3 tbsp) of reserved pasta water as you mix to loosen the sauce and help the cheeses emulsify.

6. Season with salt and pepper to taste.
   Tip: Taste as you go. Parmesan is salty, so add salt gradually.

7. Serve warm, garnished with additional cheese if desired.
   Tip: Finish with a squeeze of lemon or a sprinkle of red pepper flakes for brightness or heat.

COMMON MISTAKES TO AVOID

• Overcooking the pasta: Prevents sauce from clinging; always cook to al dente and finish in the sauce for best texture.
  Fix: Set a timer, taste for a firm bite a minute or two before package time.

• Sauce too thin or separated: Usually from high heat or not enough starch.
  Fix: Reduce heat, add reserved pasta water gradually, and stir constantly until it emulsifies.

• Watery finished dish from frozen spinach/artichokes: Excess water dilutes flavor.
  Fix: Thaw and squeeze frozen spinach well; drain canned artichokes thoroughly and pat dry.

• Too salty: Adding all the salt at once (and using salty cheeses) can over-season.
  Fix: Season lightly initially, then adjust at the end after tasting.

Nutrition per serving (approximate)

• Calories: 600 kcal (using standard white pasta and full dairy)
• Protein: 24 g
• Fat: 30 g
• Carbohydrates: 60 g
• Fiber: 4 g
  Health benefits: Spinach adds iron, folate, and vitamin K; artichokes provide fiber and antioxidants. Choosing whole-wheat pasta increases fiber and micronutrients.

VARIATIONS & CUSTOMIZATIONS

• Health-friendly option: Swap cream cheese for 6 oz reduced-fat Neufchâtel and use whole-grain pasta. Add a squeeze of lemon to brighten without extra fat.
• Protein-packed: Stir in shredded rotisserie chicken, canned tuna, or chickpeas for vegetarian protein. Browned Italian sausage (turkey or pork) also works well.
• Vegan swap: Use vegan cream cheese, nutritional yeast instead of Parmesan, dairy-free shredded mozzarella, and olive oil or plant-based milk to loosen sauce. Add 1 tbsp tahini for extra creaminess.
• Flavor twists: Stir in sun-dried tomatoes for sweetness, olives for briny depth, or roasted red peppers for smokiness. Finish with fresh basil or thyme for herbaceous notes.
• Equipment alternative — oven-baked: Transfer sauced pasta to a baking dish, top with extra mozzarella, and bake at 375°F (190°C) for 12–15 minutes to get a bubbly, golden top.

MAKE-AHEAD, STORAGE & REHEATING

• Fridge storage: Store in an airtight container for up to 3–4 days. Cover the pasta with a thin drizzle of olive oil to prevent the top from drying out.
• Freezer tips: Cream-based pastas don’t always freeze well; if you must freeze, skip adding fresh mozzarella before freezing. Portion into freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Best reheating method: Reheat gently on the stovetop over low heat with a splash of milk or reserved pasta water to restore creaminess. Microwave on medium power in 30–45 second bursts, stirring between intervals.

Serving suggestions and pairings

• Side dishes: Light green salad with lemon vinaigrette, garlic-roasted broccoli, or a simple tomato-cucumber salad cut through the richness.
• Bread: Crusty baguette or garlic bread for soaking up sauce.
• Drinks: Crisp white wine (Sauvignon Blanc) or a citrusy IPA pairs well.
• Occasions: Perfect for weeknights, casual dinner parties, or as part of holiday vegetarian spreads. It’s also excellent for meal-prep lunches (reheat as noted).

NUTRITION INFORMATION

Calories per serving: ~600 kcal (estimate based on 4 servings)
Macronutrient overview (per serving):

• Carbohydrates: ~60 g
• Protein: ~24 g
• Fats: ~30 g
  Brief health note: This dish is calorie-dense due to the cheeses; to reduce calories, use reduced-fat dairy options and increase the veggie-to-pasta ratio.

FAQ

Can I make Spinach Artichoke Pasta ahead of time?
Yes prepare the sauce and pasta separately, then store in the fridge for up to 3 days. Reheat gently and combine just before serving for the best texture.

Why is my Spinach Artichoke Pasta dry?
Likely you didn’t reserve pasta water or didn’t add enough to loosen the sauce. Add 1–3 tbsp reserved water while stirring, or a splash of milk, to make it creamy again.

Can Spinach Artichoke Pasta be frozen?
It can, but cream-based sauces may change texture. Freeze without fresh mozzarella if possible, thaw overnight, and reheat gently with added liquid.

What pasta shape works best for this recipe?
Short, ridged shapes (penne, rigatoni, fusilli) hold the creamy sauce best. Bow ties or shells are also excellent.

How can I make this lighter without losing flavor?
Use reduced-fat cream cheese or Greek yogurt (stirred in off-heat), whole-wheat pasta, and boost the spinach and artichoke ratio.

CONCLUSION

Spinach Artichoke Pasta is an easy, comforting weeknight winner that tastes like a restaurant dish but comes together in about 30 minutes. With simple swaps you can make it lighter, vegan, or protein-rich and it stores well for quick lunches. If you tried this recipe, save it, leave a comment on what variation you made, and share with friends who love creamy pasta.

Spinach Artichoke Pasta

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A cozy, creamy Spinach Artichoke Pasta that combines bright artichokes and garlicky spinach in a velvety sauce, ready in about 30 minutes.

• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

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• 8 oz short pasta (penne, fusilli, or rigatoni)
• 1 cup fresh spinach (about 30 g)
• 1 cup canned artichoke hearts, drained and chopped
• 2 cloves garlic, minced
• 1 cup cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella
• 2 tbsp olive oil
• Salt & pepper to taste

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Instructions

1. Cook the pasta according to package instructions; drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant, about 30-45 seconds.
3. Add chopped artichokes and spinach; cook until spinach is wilted.
4. Lower the heat and stir in cream cheese, mixing until melted and creamy.
5. Add cooked pasta to the skillet, then mix in Parmesan and mozzarella cheese, adding reserved pasta water as needed.
6. Season with salt and pepper to taste.
7. Serve warm, garnished with additional cheese if desired.

Notes

For a lighter version, swap cream cheese for reduced-fat options and use whole-grain pasta.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian