Spinach Artichoke Pasta
This creamy, cheesy spinach artichoke pasta blends classic flavors with satisfying fettuccine for a delicious dinner option that’s quick to prepare and perfect for any occasion.
Ingredients
For the Pasta
- 16 ounces fettuccine or your pasta of choice
- 6 ounces frozen chopped spinach thawed
- 1/2 cup pasta water optional
For the Sauce
- 8 ounces cream cheese room temperature
- 1/2 cup cream
- 2 cloves garlic minced
- 3/4 cup freshly shredded Parmesan cheese
- 1/3 cup shredded mozzarella cheese
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 cups canned artichokes drained and chopped
- to taste Salt and pepper
- Fresh herbs for optional garnish
Instructions
Preparation
- Place thawed spinach between layers of paper towels and press gently to remove excess moisture. Fluff with a fork and set aside.
- Fill a large pot with lightly salted water and bring to a boil. Cook the fettuccine according to package instructions until al dente, about 8 minutes. Drain the pasta, reserving 1/2 cup of pasta water.
Cooking
- In a non-stick skillet over medium-low heat, melt cream cheese and cream together until smooth.
- Stir in minced garlic, Parmesan, and mozzarella cheeses until bubbly and fragrant.
- Add sour cream and mayonnaise, mixing until fully combined. Fold in spinach and artichokes, heating through for about 2 minutes.
- Season with salt and pepper to taste. If the sauce is too thick, incorporate some reserved pasta water gradually until desired consistency is reached.
- Toss the drained fettuccine in the skillet with the sauce until well coated.
Serving
- Garnish with fresh herbs and serve hot, optionally alongside a crisp side salad and crusty bread.
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Notes
This dish can be prepared in advance. Store the pasta and sauce separately in the fridge and combine before serving, reheating on low heat.