spinach artichoke pasta recipe
A creamy and cheesy pasta dish filled with spinach and artichoke hearts, perfect for a comforting meal.
Equipment
- Large Pot
- Large Saucepan
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 (about half of a 10-ounce bag)
- 7 ounces canned artichoke hearts drained and chopped (about half of a 14-ounce can)
- 8 ounces cream cheese softened
- 8 ounces sour cream
- 1/2 cup grated Parmesan cheese plus more for serving
- 1/4 teaspoon kosher salt adjust to taste
- 1/2 cup reserved pasta water or chicken broth as needed
Instructions
- Bring a large pot of water to a rolling boil. Cook the pasta according to the package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Melt butter in a large saucepan over medium-low heat. Stir in minced garlic, spinach, and artichoke hearts. Cook for about 5 minutes until tender.
- Add cream cheese and sour cream to the saucepan. Stir until melted and creamy.
- Stir in grated Parmesan cheese and season with kosher salt. Mix well.
- Toss the cooked pasta into the sauce until well coated. If the sauce is too thick, add reserved pasta water or chicken broth as needed.
- Serve hot, topped with additional Parmesan cheese if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.