Artichoke and spinach pasta is a simple, creamy dish packed with flavor and texture. The combination of tender pasta, tangy artichoke hearts, fresh spinach, and a rich Parmesan cream sauce makes it both comforting and delicious.
It’s an easy meal to whip up for a quick dinner or special occasion. With just a handful of ingredients and minimal prep time, this dish is perfect for busy nights. Plus, it’s versatile—pair it with your favorite protein or serve it on its own for a satisfying vegetarian option.
Table of Contents
Why This Recipe Works
This recipe works because it balances rich, creamy flavors with fresh, tangy notes. The artichoke hearts add a unique texture and tanginess that complements the smoothness of the cream sauce, while spinach adds a touch of freshness and nutrients. Parmesan cheese brings a savory depth, and the pasta serves as the perfect canvas to soak up all the delicious flavors.
Another reason this recipe is so good is its simplicity and adaptability. You can customize it with additional ingredients like mushrooms, grilled chicken, or shrimp to suit your preferences. The recipe is quick to prepare but feels fancy enough for a special meal. It’s a perfect blend of comfort and elegance that’s sure to please everyone at the table.
Ingredients
Pasta (Fettuccine, Penne, or Spaghetti) – The base of the dish, tender and hearty. Substitute with gluten-free or whole wheat pasta.
Artichoke Hearts – Add a tangy and earthy flavor. Substitute with marinated artichokes or mushrooms for a similar texture.
Spinach – Brings freshness and nutrition. Substitute with kale or Swiss chard.
Parmesan Cheese – Adds a savory, cheesy flavor. Substitute with Pecorino Romano or a vegan Parmesan alternative.
Cream (Heavy Cream or Half-and-Half) – Creates a rich, creamy sauce. Substitute with coconut milk or almond milk for a lighter option.
Tips
- Cook the pasta al dente to maintain texture when mixed with the sauce.
- Use fresh spinach for the best flavor and color, but frozen spinach works too.
- Reserve some pasta water to adjust the sauce’s consistency.
- Add crushed red pepper flakes for a spicy kick, if desired.
- Serve immediately for the creamiest, freshest taste.
How to Serve
Artichoke and spinach pasta is a comforting and flavorful dish that works well for casual dinners or special occasions. Its creamy sauce and tender vegetables make it satisfying and delicious.
- Pair with garlic bread or a crusty baguette for a complete meal.
- Serve alongside a fresh green salad with balsamic vinaigrette for a light accompaniment.
- Garnish with extra Parmesan cheese and fresh basil for added flavor and presentation.
Similar Recipes
Artichoke And Spinach Pasta
Ingredients
- 12 oz pasta fettuccine, penne, or spaghetti
- 1 can 14 oz artichoke hearts, drained and chopped
- 3 cups fresh spinach
- 1 cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 garlic cloves minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: crushed red pepper flakes and fresh basil for garnish
Instructions
- Cook the pasta in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
- Add the artichoke hearts and cook for 2–3 minutes, stirring occasionally.
- Stir in the spinach and cook until wilted, about 1–2 minutes.
- Reduce the heat to low and add the cream, Parmesan cheese, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
- Toss the cooked pasta with the sauce, adding reserved pasta water as needed to reach your desired consistency.
- Serve hot, garnished with extra Parmesan, red pepper flakes, and fresh basil, if desired.
Nutrition
Notes
• Use fresh spinach for the best flavor and color, but frozen spinach works too.
• Reserve some pasta water to adjust the sauce’s consistency.
• Add crushed red pepper flakes for a spicy kick, if desired.
• Serve immediately for the creamiest, freshest taste.
This recipe has all of the great familiar flavors of spinach and artichoke.