I prepared a pasta today that blends artichoke hearts, fresh spinach, and minced garlic with a rich mix of heavy cream, Parmesan and mozzarella. This Spinach And Artichoke Recipe surprises me with its delightful combination of ingredients and leaves me eager to share every unique, flavorful bite.

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I recently stumbled upon a recipe that I just had to share, and it’s become one of my go-to dishes. It all started when I mixed up some 12 oz of penne pasta, a couple tablespoons of olive oil, and three garlic cloves that I minced.

The aroma was so inviting. What really caught my attention was when I added a can of quartered artichoke hearts, fresh spinach, and a splash of heavy cream to create a spin on that classic artichoke dip pasta.

I tossed in a bit of Italian seasoning, some salt and pepper, and then topped it off with a mix of grated Parmesan and shredded mozzarella. Its creamy texture combined with the hint of red pepper flakes made it a standout amongst other spinach artichoke meals I’ve tried.

If youre into unique takes on chopped artichoke recipes or vegetarian savory recipes, this one might just be your new favorite treat.

Why I Like this Recipe

Here are a few reasons why I really like this recipe:

1. I love how the creamy, cheesy sauce just coats every piece of pasta – it makes every bite super flavorful.
2. I like that it turns everyday ingredients into something that tastes like my absolute favorite dip, giving it that cozy comfort food vibe.
3. I appreciate how quick and easy it is to throw together, so I can enjoy a gourmet meal even on a busy day.
4. I’m a big fan of the combo of spinach and artichokes – they bring a fun twist that makes the dish feel a little healthier without losing any of the decadence.

This recipe is basically a comfort food treat. It takes simple stuff like pasta, spinach, and artichokes and turns it into a meal that feels way more special than it looks. When I whip this up, it’s like I’m transforming a bunch of ordinary ingredients into a gourmet dish that tastes just like my favorite dip. The whole process is pretty straightforward, making it perfect for those nights when I just want something delicious but not too complicated to cook. Enjoying a plate of this warm, cheesy pasta always makes me smile even on a hectic day.

Ingredients

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Pasta: Gives you carbs for energy and makes a hearty base.
Olive oil: A healthy fat that brings a smooth, rich flavor into the mix.
Garlic: Adds a punch of aroma and a savory kick that really makes it pop.
Artichoke hearts: Provide a nice dose of fibre with a tangy, slightly briny taste.
Spinach: Packed with vitamins and gives a fresh, earthy touch every time.
Heavy cream: Offers a luxuriously thick texture that turns the sauce into a creamy delight.
Chicken broth: Brings in a deep umami flavor that helps balance the creaminess.
Parmesan cheese: Boosts protein levels and adds a salty, savory depth.
Mozzarella cheese: Melts into a stretchy, mild cheesy goodness that ties it all together.
Red pepper flakes: Optional spice for that little extra zing if you want it.

Ingredient Quantities

12 oz pasta (penne or whatever your prefer)

2 tbsp olive oil

3 cloves garlic, minced

1 can (14 oz) artichoke hearts, drained and quartered

10 oz fresh spinach

1 cup heavy cream

1/2 cup chicken broth (or veggie broth if you like)

1 tsp Italian seasoning

Salt to taste

Pepper to taste

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

Optional: 1/4 tsp red pepper flakes

How to Make this

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1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente then drain and set it aside.

2. Heat the olive oil in a large skillet over medium heat and add the minced garlic, cooking for about 1 minute until it’s aromatic but not browned.

3. Toss in the artichoke hearts and let them sizzle for around 2 minutes so they can pick up a little color.

4. Add the fresh spinach to the skillet and stir until it wilts down, about 2 to 3 minutes.

5. Pour in the heavy cream and chicken broth making sure the mixture gets a bit of a simmer.

6. Sprinkle the Italian seasoning along with salt, pepper, and red pepper flakes if you’re using them, then let the sauce cook for 3 minutes so the flavors can meld together.

7. Stir in the grated Parmesan and shredded mozzarella cheese gradually letting them melt into a smooth, cheesy sauce.

8. Add the drained pasta to the skillet and toss really well so that every piece gets nicely coated in the sauce.

9. Let it all simmer together for another minute so the pasta can soak up the flavors.

10. Taste and adjust any of the seasonings if needed then serve your yummy spinach artichoke pasta hot straight from the skillet. Enjoy!

Equipment Needed

1. Large pot – Used for boiling salted water to cook the pasta.
2. Colander – Needed for draining the pasta once it’s done.
3. Large skillet – For sautéing the garlic, artichoke hearts, spinach, and mixing in the cream and broth.
4. Measuring cups – To measure heavy cream and chicken (or veggie) broth accurately.
5. Measuring spoons – For portioning out the Italian seasoning, salt, pepper, and red pepper flakes.
6. Knife – To mince the garlic and, if necessary, quarter the artichoke hearts.
7. Cutting board – Provides a safe surface for mincing garlic and prepping other ingredients.
8. Wooden spoon or spatula – To stir the ingredients and combine the sauce with the pasta effectively.

FAQ

Q: Can I use another type of pasta?

A: Yeah, you can use any pasta you like, but penne works great since it holds the sauce really well.

Q: Do I have to use heavy cream?

A: Not really, if you want a lighter dish, you can try mixing half heavy cream and half milk. It might change the sauce a bit though.

Q: Can I swap chicken broth for veggie broth?

A: Sure can, just use veggie broth if you want a vegetarian version without compromising the flavour.

Q: Should I rinse or drain the artichoke hearts?

A: Make sure you drain them well. Any extra liquid can make the sauce too watery.

Q: How long does this recipe take?

A: It usually takes about 30 minutes from start to finish, so it's a pretty quick meal for a busy weeknight.

Spinach Artichoke Pasta Recipe Substitutions and Variations

If you don’t have penne or your favorite pasta, try rigatoni or even fusilli for a similar texture.
If heavy cream is hard to come by, you can mix half-and-half with a little butter to mimic the creaminess.
Instead of chicken broth, use veggie broth or a water bouillon mix if you’re out.
Don’t have Parmesan? Asiago or Grana Padano works just fine cause they have a similar salty kick.
If olive oil is missing from your pantry, a light canola oil can do the trick, though it doesn’t add the extra flavor.

Pro Tips

1. When you’re cooking the garlic, make sure you keep the heat low and don’t rush it. Burnt garlic can totally ruin the sauce, so keep an eye on it even if you’re in a hurry.
2. Save a bit of that pasta water when you drain it. Adding a splash (like 1/4 cup) to your sauce really helps it stick better to the pasta and makes everything creamier.
3. Stir in the cheese really slow so it melts evenly. If you add it too fast, you might end up with clumps instead of that smooth, gooey sauce we all love.
4. Taste the sauce as you go and adjust the seasoning. It might sound simple, but a pinch more salt or a dash more red pepper can really bring out the best flavors.

Spinach Artichoke Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

600

kcal

Equipment: 1. Large pot – Used for boiling salted water to cook the pasta.
2. Colander – Needed for draining the pasta once it’s done.
3. Large skillet – For sautéing the garlic, artichoke hearts, spinach, and mixing in the cream and broth.
4. Measuring cups – To measure heavy cream and chicken (or veggie) broth accurately.
5. Measuring spoons – For portioning out the Italian seasoning, salt, pepper, and red pepper flakes.
6. Knife – To mince the garlic and, if necessary, quarter the artichoke hearts.
7. Cutting board – Provides a safe surface for mincing garlic and prepping other ingredients.
8. Wooden spoon or spatula – To stir the ingredients and combine the sauce with the pasta effectively.

Ingredients

12 oz pasta (penne or whatever your prefer)
2 tbsp olive oil
3 cloves garlic, minced
1 can (14 oz) artichoke hearts, drained and quartered
10 oz fresh spinach
1 cup heavy cream
1/2 cup chicken broth (or veggie broth if you like)
1 tsp Italian seasoning
Salt to taste
Pepper to taste
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Optional: 1/4 tsp red pepper flakes

Directions

Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente then drain and set it aside.
Heat the olive oil in a large skillet over medium heat and add the minced garlic, cooking for about 1 minute until it's aromatic but not browned.
Toss in the artichoke hearts and let them sizzle for around 2 minutes so they can pick up a little color.
Add the fresh spinach to the skillet and stir until it wilts down, about 2 to 3 minutes.
Pour in the heavy cream and chicken broth making sure the mixture gets a bit of a simmer.
Sprinkle the Italian seasoning along with salt, pepper, and red pepper flakes if you're using them, then let the sauce cook for 3 minutes so the flavors can meld together.
Stir in the grated Parmesan and shredded mozzarella cheese gradually letting them melt into a smooth, cheesy sauce.
Add the drained pasta to the skillet and toss really well so that every piece gets nicely coated in the sauce.
Let it all simmer together for another minute so the pasta can soak up the flavors.
Taste and adjust any of the seasonings if needed then serve your yummy spinach artichoke pasta hot straight from the skillet. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.