Spinach Artichoke Pasta
User Reviews
5
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Total Time
20 mins
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Calories
1785 kcal
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Course
Main Course
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Cuisine
American
Spinach Artichoke Pasta
Description
Spinach Artichoke Pasta is a creamy dish that centers on a buttery roux-based sauce enriched with artichoke hearts and fresh spinach. Combining butter, flour, and garlic forms a gentle base to which stock is added, creating a velvety liquid that simmers with herbs such as dried parsley and thyme. The addition of cream cheese and half and half ensures a smooth and thickened sauce that clings to pasta. Wilted spinach adds freshness and a subtle vegetal note, while lemon juice brightens the flavor. Grated Parmesan contributes a salty depth, rounding out the texture and taste.
The cooking method involves simmering the sauce separately while the pasta cooks until nearly done. The dish reaches the table with pasta coated in a rich, creamy sauce punctuated by tender chunks of artichoke and flecks of wilted spinach, ideal for those who enjoy a vegetable-forward cream sauce.
This recipe serves about three and can be stored in the refrigerator for up to five days. When reheating, adding extra Parmesan cheese helps restore the sauce's texture. Variations can include substituting frozen spinach after draining thoroughly or using heavy cream for a richer sauce. Using marinated or canned artichokes that are well drained ensures the sauce does not become watery.
Ingredients
- 1/2 lb pasta
- 2 tablespoons butter salted
- 1 tablespoon all-purpose flour
- 3 cloves garlic minced
- 1 1/2 - 1 3/4 cups artichoke heart 10 oz rinsed and drained or about a 14 oz can, chopped
- 1 1/2 cup stock vegetable or chicken
- 1/2 cup half and half
- 1/4 cup cream cheese 2 oz
- 2 teaspoons lemon juice
- 2 cups spinach packed, 4 oz, fresh
- 1/2 cup Parmesan Cheese finely grated, plus more for finishing
- 1 teaspoon parsley dried
- 1/2 teaspoon thyme dried
- 1/4 teaspoon onion powder
- parsley optional, fresh, to finish
Instructions
- Heat a large pot of well salted water on high to bring to a boil.
- Meanwhile, heat a large saute pan (at least 3 qt) over medium and add butter. Let melt a little before adding garlic and flour and gently whisk flour and butter while the rest melts to create a light roux. Ensure that the garlic is coated in butter as well to prevent burning.
- Slowly add stock of choice and whisk to combine with roux. Add artichokes, parsley, thyme, and onion powder. Turn heat up to medium high to bring it all to a boil then turn back down to medium to let gently simmer for 3-5 minutes.
- When water comes to a boil, add pasta. Set time for 1 minute less than suggested cooking time.
- Add half and half and cream cheese and gently whisk cream cheese into sauce so that it all melts and incorporates well. Simmer for another 3-5 minutes while the cream cheese melts and sauce thickens.
- Add fresh spinach to the sauce and stir well into the sauce to wilt. Once spinach has wilted, add lemon juice and stir.
- When pasta is done drain and Immediately add pasta to saute pan. Coat with sauce, bring back up to a vigerous simmer (turning up heat slightly if necessary) and let pasta finish cooking in the sauce for another minute or until sauce thickens.
- Finsih with Parmesan cheese and stir well to melt. Then plate and serve!
- Top with additional Parmesan cheese or fresh parsley if desired.
Notes
- Store leftovers in the fridge for up to 3-5 days.
- Freezing may cause slight graininess due to cream cheese; reheat gently in a sauté pan with added Parmesan to improve texture.
- Fresh garlic is preferred, but about 1/4 teaspoon dried garlic can substitute along with other dried spices.
- Frozen spinach works if thawed and thoroughly drained before adding.
- Use your preferred pasta, adjusting cooking time to one minute less than package instructions.
- Heavy cream can replace half and half for a richer sauce.
- Drain and rinse canned or jarred artichokes well to avoid excess liquid in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 1785 kcal
% Daily Value*
| Calories | 1785kcal | 89% |
| Carbohydrates | 204g | 68% |
| Protein | 67g | 134% |
| Fat | 77g | 118% |
| Saturated Fat | 44g | 220% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 205mg | 68% |
| Sodium | 1812mg | 76% |
| Potassium | 1572mg | 33% |
| Fiber | 9g | 36% |
| Sugar | 20g | 40% |
| Vitamin A | 7940IU | 159% |
| Vitamin C | 26mg | 29% |
| Calcium | 932mg | 93% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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