One-Pot Spinach and Artichoke Pasta
User Reviews
4.3
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Servings
8 servings
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Course
Main Course, Others
One-Pot Spinach and Artichoke Pasta
Description
This recipe starts by combining penne pasta, minced garlic, onion powder or diced onion, dried parsley, thyme, artichoke hearts, and water in a single pot. Cooking until the pasta is tender allows the pasta to absorb flavor from the herbs and the liquid. Adding heavy cream and fresh spinach at the end incorporates creaminess and bright green vegetables, creating a sauce that lightly coats the noodles. Seasoning with salt and pepper adjusts the flavor, while shredded Parmesan cheese adds a nutty, savory finish.
The one-pot method simplifies preparation and cleanup, while the combination of spinach and artichokes provides a mild, fresh contrast to the creamy sauce. This pasta can serve as a main or side and suits those looking for a vegetable-forward pasta dish with classic flavors.
Ingredients
- 16 ounces penne pasta
- 3 garlic minced, cloves
- 1 tablespoon onion powder or 1/2 onion diced
- 1 tablespoon parsley dried
- ¼ teaspoon thyme dried
- 14 ounce artichoke hearts drained, quartered
- 4 ½ cups water
- ½ cup heavy cream
- 2 cups spinach fresh
- salt to taste
- black pepper to taste
- ½ cup Parmesan Cheese shredded
Instructions
- Place the penne pasta, minced garlic, onion powder or diced onion, parsley, thyme, artichoke hearts, and water into a large pot. Broil to a boil and cover for 12-15 minutes or tender the pasta is tender.
- Add the heavy cream and spinach to the pasta; mix together. Taste and season with salt and pepper, to taste.
- Top with parmesan cheese.
User Reviews
Overall Rating
4.3
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