20 Minute Creamy Spinach Artichoke Pasta
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
36963 kcal
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Course
Main Course, Others
20 Minute Creamy Spinach Artichoke Pasta
Description
This pasta begins by sautéing garlic in butter to release its fragrance, followed by adding chicken broth, milk, salt, and pepper, then placing broken linguine directly in the liquid to simmer. This method allows the pasta to cook while absorbing the savory liquid, creating a natural creamy base without extra cream or cheese until the final addition.
Fresh baby spinach and canned artichoke hearts chopped smaller are mixed in after the pasta is al dente, gently blending in flavors and textures. The Parmesan cheese enriches the sauce with a slight nuttiness and thickness while tying the ingredients together.
This one-skillet meal offers an easy way to enjoy a spinach and artichoke-inspired pasta dish reminiscent of popular dips but lighter. It is ideal for a quick weeknight dinner with fresh vegetables incorporated seamlessly.
Using concentrated broth like Better Than Bouillon is suggested for rich flavor depth in the cooking liquid.
Ingredients
- 2 Tbsp butter $0.22
- 2 cloves garlic $0.16
- 1.5 cups chicken broth $0.18
- 1.5 cups milk $0.47
- 1/4 tsp salt $0.02
- black pepper $0.03, freshly cracked
- 8 oz. linguine $0.50
- 1/4 lb. spinach $1.35, fresh baby, 1/2 of 8oz bag
- 1 oz. can artichoke hearts $2.00, quartered
- 1/4 cup Parmesan Cheese $0.24, grated
Instructions
- Mince the garlic and add it to a deep skillet with the butter. Sauté the garlic in the butter over medium heat for one to two minutes, or just until it's tender and fragrant.
- Add the chicken broth, milk, salt, some freshly cracked pepper, and the pasta to the skillet (break the pasta in half first for easy stirring). Make sure the pasta is fully submerged, then place a lid on the skillet. Allow the skillet to come to a simmer, then immediately turn the heat down to low.
- Allow the pasta to simmer in the liquid for about 12 minutes, or until it's al dente. Stir the pasta every few minutes to make sure it doesn't stick to the bottom. Adjust the heat if needed to make sure the liquid maintains a gentle simmer. While the pasta is simmering, drain the artichoke hearts and then roughly chop them into slightly smaller pieces.
- Once the pasta is tender, turn off the heat. The sauce may still be slightly thin, but it will continue to thicken and absorb as the rest of the ingredients are added. Add the spinach, a handful at a time, to the hot pasta and sauce and toss it in the pasta until it wilts.
- Stir the chopped artichoke hearts into the pasta. Sprinkle 2 Tbsp of grated Parmesan over the pasta, then stir slightly to incorporate the Parmesan. Top with an additional 2 Tbsp of Parmesan then serve.
Notes
- Using broth concentrate such as Better Than Bouillon enhances the depth of flavor in the cooking liquid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 36963 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 369.63kcal | 18% |
| Carbohydrates | 54.6g | 18% |
| Protein | 14.83g | 30% |
| Fat | 11.1g | 17% |
| Sodium | 1079.75mg | 45% |
| Fiber | 6.53g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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