Spinach Artichoke Pasta
This creamy, delightful dish combines hearty pasta with savory spinach and artichokes, creating a satisfying meal that's both delicious and nourishing.
Ingredients
- 16 ounces bite-size pasta fusilli, bow tie, elbow, or penne
- 2 tablespoons butter
- 2 cloves garlic minced
- 5 ounces frozen chopped spinach partially thawed
- 7 ounces canned artichoke hearts drained and chopped
- 8 ounces cream cheese softened
- 8 ounces sour cream
- ½ cup grated Parmesan cheese plus more for serving
- ¼ teaspoon kosher salt adjust to taste
- ½ cup reserved pasta water or chicken broth as needed
Instructions
- Cook the pasta according to package directions until al dente. Reserve about a cup of pasta cooking liquid, then drain.
- Melt butter in a large saucepan over medium-low heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the partially thawed spinach and chopped artichoke hearts. Cook for about 5 minutes until tender.
- Mix in the softened cream cheese and sour cream, stirring until well combined and creamy.
- Stir in the grated Parmesan cheese and kosher salt. Cook until the cheese has melted and the sauce thickens slightly, about 2 minutes.
- Add the cooked pasta to the saucepan and mix well. If the pasta seems dry, gradually add reserved pasta water or chicken broth until desired consistency is reached.
- Serve immediately, topped with extra grated Parmesan cheese if desired.
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Notes
Garnish with freshly chopped herbs for added freshness and color.