Spinach and Artichoke Pasta Recipe
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
6 to 8 pasta bowls
-
Course
Main Course
-
Cuisine
American
Spinach and Artichoke Pasta Recipe
Description
The recipe begins by cooking penne pasta to desired doneness and reserving some pasta water. Fresh spinach is wilted briefly in butter, then drained to remove excess moisture. Afterwards, additional butter melts in the pot along with cream cheese, sour cream, and Parmesan, forming a rich, creamy base. Artichoke hearts, wilted spinach, garlic, and optional jalapenos are added and heated through before tossing in the cooked pasta. Adding reserved pasta water creates a smooth sauce that clings to the noodles.
The dish combines the creamy tang of sour cream and cream cheese with the earthiness of spinach and the mild tang of artichokes, balanced with a bit of garlic and optional jalapeno spice. The sauce is warm and luscious, coating the penne evenly. It can be served as a main course or a side.
The recipe notes suggest halving a spinach and artichoke dip recipe to obtain the sauce quantities used here. Frozen spinach may substitute fresh if thawed and drained well, skipping the wilting step.
Ingredients
- 6 Tbsp butter divided, unsalted
- 10 oz spinach see note on substitutions for using frozen, fresh
- 4 oz cream cheese cut into pieces (reduced fat is ok)
- 1 cup sour cream 8 oz, light acceptable
- 1 cup Parmesan Cheese shredded
- 2 cans 15 oz each quartered artichoke hearts, well drained
- 4 oz jalapeno pepper drained (optional, diced, canned
- 1 garlic large or 2 small cloves, pressed
- 16 oz penne pasta served with 1 cup reserved pasta cooking liquid
Instructions
- Cook pasta in a large pot of salted water to desired doneness (I added 1/2 Tbsp salt for a soup pot half filled with water. Drain pasta and reserve about 1 cup of the pasta water (DONT FORGET).
- In a large pot, melt 2 Tbsp butter over medium heat. Once hot, add spinach and stir until slightly wilted. The spinach wilts fast (about 1 minute) and I might have overdone it because I was snapping the picture rather than removing it right away. Notice how much it shrinks - wild eh?! Transfer wilted spinach to a colander and let it drain while preparing the rest of the recipe.
- Add 4 Tbsp butter to the same now empty pot along with 4 oz cream cheese cut into pieces, 1 cup sour cream and 1 cup parmesan and stir until everything melts together and starts to bubble.
- Stir in drained artichokes and cook an additional 1-2 min then add drained spinach, pressed garlic and jalapeños (if using). Cook until hot then toss in the cooked, drained pasta. Stir in reserved pasta water if desired (I added at least 1/2 cup of the pasta cooking liquid - this makes the sauce a little lighter and creamier and helps to keep the pasta moist when it's reheated).
Notes
- This recipe uses half the amount from a spinach and artichoke dip to create the pasta sauce.
- If using frozen spinach, thaw and squeeze out excess moisture; you can skip wilting and draining fresh spinach.
User Reviews
Overall Rating
4.9
You'll Also Love
