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Spinach Artichoke Pasta

Your favorite dip but in pasta form!

Total Time
20 mins
Calories: 1785 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1/2 lb pasta
  • 2 tablespoons salted butter
  • 1 tablespoon all purpose flour
  • 3 cloves garlic minced
  • 1 1/2 - 1 3/4 cups artichoke hearts, chopped 10 oz rinsed and drained or about a 14 oz can
  • 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 fresh spinach packed, 4 oz
  • 1/2 cup Parmesan Cheese finely grated, plus more for finishing
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon onion powder
  • fresh parsley to finish optional

Instructions

    Cup of Yum
  1. Heat a large pot of well salted water on high to bring to a boil.
  2. 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.
  3. 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.
  4. When water comes to a boil, add pasta. Set time for 1 minute less than suggested cooking time.
  5. 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.
  6. Add fresh spinach to the sauce and stir well into the sauce to wilt. Once spinach has wilted, add lemon juice and stir.
  7. 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.
  8. Finsih with Parmesan cheese and stir well to melt. Then plate and serve!
  9. Top with additional Parmesan cheese or fresh parsley if desired.

Notes

  • The nutritional value is for approximately 3 servings. 
  • Storage
  • Storage
  • Fridge: Store in the fridge for up to 3-5 days. 
  • Freezer: While this can be frozen, as with most sauces with cheese and cream, when defrosted it may have a slightly grainy texture.  We find it's best reheated in a saute pan with a little more Parmesan cheese added while it reheats.
  • Substitutions
  • Substitutions
  • Garlic: Instead of using fresh, you can add about 1/4 teaspoon of dried to the dish with you add the rest of the spices. 
  • Parsley: Substitute 1 tablespoon minced fresh parsley for dried. 
  • Thyme: Substitute 1/2 tablespoon minced fresh thyme for dried. 
  • Spinach:  Substitute 5-6 oz frozen spinach for the fresh by thawing and then squeezing all of the excess liquid out of the frozen before adding.  
  • Pasta: Use your favorite!  Just remember to boil for about 1 minute less than cooking time on the box or for only about 90-120 seconds if using fresh. 
  • Half and Half: Heavy cream is also great for an even creamier sauce and flavor.
  • Artichokes:  We use artichokes marinated in oil but drained and rinsed.  You can use any jarred or canned artichoke hearts drained and rinsed. Or see recipe tips above for notes about using fresh artichokes.   

Nutrition Information

Calories 1785kcal (89%) Carbohydrates 204g (68%) Protein 67g (134%) Fat 77g (118%) Saturated Fat 44g (220%) Polyunsaturated Fat 5g Monounsaturated Fat 21g Trans Fat 1g Cholesterol 205mg (68%) Sodium 1812mg (76%) Potassium 1572mg (45%) Fiber 9g (36%) Sugar 20g (40%) Vitamin A 7940IU (159%) Vitamin C 26mg (29%) Calcium 932mg (93%) Iron 7mg (39%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 1785

% 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.