Creamy Spinach Artichoke Pasta
User Reviews
4.9
38 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
40 mins
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Total Time
50 mins
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Servings
6 people
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Calories
434 kcal
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Course
Main Course
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Cuisine
American
Creamy Spinach Artichoke Pasta
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This Creamy Spinach Artichoke Pasta is a comforting, warm, cheesy meal that's so simple to make. Easy, delicious and just so YUM!
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Ingredients
- 12 oz. orecchiette pasta
- 1 cup water reserved pasta water
- 1 Tbsp. olive oil
- 1/2 large onion white, diced
- 3 cloves garlic minced
- salt to taste
- black pepper
- red pepper chili flakes
- 5-6 heaping baby spinach fresh, roughly chopped
- 1, .75 oz. can artichoke hearts drained and chopped
- 3/4 cup Greek yogurt
- 4 oz. cream cheese softened
- 1/2 cup Parmesan Cheese freshly grated, plus more for garnish
- 2 tsp. lemon juice fresh
- 1/2 cup milk milk plus 1/2 Tbsp. cornstarch whisked together
- 1/2 cup cornstarch milk plus 1/2 Tbsp. cornstarch whisked together
- 1 1/4 cup mozzarella cheese divided
Instructions
- Preheat oven to 350°F
- Bring a large pot of salted water to a boil over medium high heat and cook the pasta according to package instructions, being sure to reserve 1 cup of pasta water before draining cooked pasta. (Cook pasta just shy of al dente. The pasta will tenderize in the oven even more later on).
- Add pasta to a 9x13 inch baking dish and set aside.
- Heat olive oil in large skillet over medium heat. Sauté onions, stirring occasionally, for 2-3 minutes. Add in garlic, salt, pepper and red pepper chili flakes. Stir for 1 minute.
- Add in chopped spinach, stir until wilted. Then add in chopped artichokes, stir.
- Add in the cream cheese, freshly grated parmesan cheese, Greek yogurt, lemon juice, and milk/cornstarch mixture. Stir until melted and smooth.
- Lastly add in pasta water and 1 cup mozzarella cheese. Simmer, then remove from heat.
- Toss the spinach artichoke mixture with the cooked pasta noodles. Top with remaining 1/4 cup mozzarella cheese if desired.
- Bake for 15-20 minutes or until hot and bubbly and then broil for 1-2 minutes until the cheese on top is golden brown.
- Garnish with more cheese on top if desired, serve and enjoy!
Notes
- Balance the meal by adding protein: cooked chicken, ground meat, crumbled bacon, shrimp or sausage are all great options. I would stir it in right before you bake everything! (Be sure to cook meat/fish prior to adding in)
- Feel free to add your favorite herbs to the sauce: fresh basil, rosemary, Italian seasoning, etc.
- Add more veggies: when sautéing the onions, chopped mushrooms or sun dried tomatoes.
- Don't forget to reserve 1 cup of the pasta water before you drain it. This starch-rich water helps the sauce stick to the noodles and we want that yummy cheesy sauce to bind to the orecchiette!
- Use any small noodle shape, and use a gluten free noodle or veggie pasta if desired.
- When reheating pasta, you may need to add a little water, broth or milk to thin out the sauce.
Nutrition Information
Show Details
Serving
1serving
Calories
434kcal
(22%)
Carbohydrates
48g
(16%)
Protein
20g
(40%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
48mg
(16%)
Sodium
364mg
(15%)
Potassium
271mg
(6%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
589IU
(12%)
Vitamin C
2mg
(2%)
Calcium
304mg
(30%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 434kcal | 22% |
| Carbohydrates | 48g | 16% |
| Protein | 20g | 40% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 364mg | 15% |
| Potassium | 271mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 589IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 304mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
38 reviews
Excellent
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