Creamy Spinach and Artichoke Pasta
Imagine warm and creamy spinach artichoke dip, with tender pasta woven in. That’s what this dish delivers! The sauce is ultra-creamy and spiked with garlic and parmesan cheese. The artichoke hearts are plump and the spinach is vibrant and fresh – everything marries together beautifully. Super easy to make too.
I’m a bit obsessed with this dish! There’s so much flavor and color going on, and it couldn’t be easier to prepare. The cream sauce is steeped with garlic, so it’s infused with flavor right from the beginning. Then, we use the marinade from the artichoke hearts to add extra, herbal nuances to the sauce.
I used marinated artichoke hearts so there would be flavorful marinade to add to the sauce. If you only have canned artichoke hearts in brine, drain them before using (don’t use the liquid from the can). For extra flavor, throw in 1/2 teaspoon oregano or Italian seasoning to compensate for the lack of marinade from marinated artichoke hearts.
I used fusilli pasta, but any pasta shape works. I love how the twisty pasta captures the sauce, but any short pasta shape will do – including penne, rigatoni, fusilli, bowties, and elbow macaroni.
Creamy Spinach and Artichoke Pasta
Ingredients
- 1 pound pasta of choice, I used fusilli
- 1 cup heavy cream
- 3 cloves garlic, minced
- 6.5-7- ounce jar marinated artichoke hearts, undrained
- 3/4 cup grated parmesan cheese
- 5 ounces baby spinach leaves
- Salt and freshly ground black pepper
- Crushed red pepper flakes for serving
Instructions
- Cook the pasta according to the package directions. Drain, reserving 1 cup of the pasta cooking water.
- Meanwhile, place the cream in a large saucepan. Add the garlic and set the pan over medium-low heat. Steep the garlic in the cream for 5 minutes. Note, we’re not looking for bubbling cream here, just a few bubbles around the edges of the pan.
- Add the artichokes to the cream with the marinade from the jar. Let steep for 5 more minutes (or until the pasta finishes cooking).
- Add the pasta to the cream mixture and toss to combine. Fold in the parmesan cheese and spinach. Cook for 1 minute, until the spinach wilts. Add pasta water as needed to thin the sauce. Season to taste with salt and pepper.
- Top with crushed red pepper flakes and serve.