Creamy Spinach and Artichoke Pasta
Imagine warm and creamy spinach artichoke dip, with tender pasta woven in. That's what this dish delivers!
Servings 4
Calories 764kcal
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.
Nutrition
Calories: 764kcal | Carbohydrates: 93g | Protein: 24g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 554mg | Potassium: 551mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4821IU | Vitamin C: 21mg | Calcium: 277mg | Iron: 3mg