4.3 from 93 votes
One-Pot Spinach and Artichoke Pasta
One-Pot Spinach and Artichoke Pasta blends penne pasta with artichoke hearts, fresh spinach, garlic, and herbs into a creamy dish finished with Parmesan cheese. Cooking the pasta directly in water with aromatics allows flavors to combine in one pot, reducing cleanup and concentrating taste. The addition of heavy cream and spinach after pasta cooks brings a velvety texture and fresh greens to balance the richness.
Servings:
8
servings
Course:
Main Course, Others
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.
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