Description
This Cheesy Spinach and Artichoke Pasta transforms the beloved appetizer into a hearty main dish! Tender pasta is coated in a creamy three-cheese sauce loaded with spinach and artichoke hearts for a restaurant-quality meal in just 30 minutes.
Ingredients
Scale
For the Pasta:
- 12 oz penne pasta (or rigatoni, farfalle)
- 1 tablespoon salt (for pasta water)
- 1 tablespoon olive oil
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 8 oz cream cheese, softened and cut into cubes
- 1 cup heavy cream
- ½ cup chicken or vegetable broth
- 1½ cups shredded mozzarella cheese
- ¾ cup freshly grated Parmesan cheese
- 10 oz frozen spinach, thawed and squeezed completely dry
- 14 oz can artichoke hearts, drained and chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Juice and zest of 1 lemon
- Fresh basil or parsley for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente, usually 10-12 minutes. Before draining, reserve 1 cup of pasta water. Drain pasta, drizzle with a little olive oil to prevent sticking, and set aside.
- Prepare the spinach: While pasta cooks, place thawed spinach in a clean kitchen towel or several layers of paper towels. Twist and squeeze firmly to remove as much liquid as possible – you should extract at least ¼ cup of water. This step is crucial for preventing a watery sauce. Set squeezed spinach aside.
- Start the sauce: In a large skillet over medium heat, melt butter with olive oil. Add minced garlic and sauté for 1 minute until fragrant but not browned, stirring constantly to prevent burning.
- Add cream cheese: Add cubed cream cheese to the skillet. Stir continuously as it melts, breaking it up with your spoon. It will look lumpy at first – that’s normal. Keep stirring for 2-3 minutes until mostly smooth.
- Build the creamy base: Pour in heavy cream and broth, stirring to combine with the melted cream cheese. Bring to a gentle simmer, stirring frequently. Let it bubble gently for 2-3 minutes until the sauce starts to thicken slightly.
- Add the cheeses: Reduce heat to medium-low. Add mozzarella and Parmesan cheese, stirring constantly until melted and smooth, about 2-3 minutes. The sauce should become thick, creamy, and glossy.
- Incorporate vegetables: Add the squeezed-dry spinach and chopped artichoke hearts to the sauce. Stir well to combine and break up any clumps of spinach. Add Italian seasoning, red pepper flakes (if using), salt, and black pepper. Let everything warm through for 2-3 minutes, stirring occasionally.
- Add lemon brightness: Stir in lemon juice and zest. Taste and adjust seasonings if needed – you might want more salt, pepper, or lemon depending on your preference.
- Combine pasta and sauce: Add the drained pasta to the skillet, tossing with tongs to coat every piece evenly with the creamy sauce. If the sauce seems too thick, add reserved pasta water 2-3 tablespoons at a time until you reach desired consistency. The sauce should coat the pasta generously but not be so thick it clumps together.
- Finish and serve: Remove from heat. Let sit for 2-3 minutes to allow the sauce to thicken slightly. Garnish with fresh basil or parsley, extra Parmesan cheese, and a sprinkle of red pepper flakes if desired. Serve immediately while hot and creamy.
Notes
- Spinach prep is key: Cannot stress enough how important it is to squeeze the spinach completely dry. Watery spinach = watery sauce!
- Room temperature cream cheese: Let cream cheese sit out for 30 minutes before cooking so it melts smoothly without lumps
- Pasta water magic: The starchy pasta water helps create a silky sauce that clings to the pasta, so don’t skip reserving it
- Don’t skip the lemon: It seems optional but truly transforms the dish by cutting through the richness
- For extra protein: Add cooked chicken, shrimp, or Italian sausage along with the vegetables
- Sauce thickens as it sits: Serve immediately for the creamiest texture, or thin with a splash of cream or pasta water when reheating
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe (approximately 2 cups)
- Calories: 685
- Sugar: 5g
- Sodium: 890mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 120mg