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To make Creamy Spinach Artichoke Pasta, you need simple and fresh ingredients. Here is what you will need: - 12 ounces pasta (linguine or fettuccine) - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 can (14 ounces) artichoke hearts, drained and chopped - 4 cups fresh spinach, roughly chopped - 1 cup heavy cream - 1 cup cream cheese, softened - 1 cup grated Parmesan cheese - 1 teaspoon lemon juice - Salt and pepper to taste - Red pepper flakes (optional, for garnish) Each ingredient plays a key role in building flavor. The pasta serves as the base. I love using linguine or fettuccine for their ability to hold sauce well. Olive oil adds richness, while garlic gives that warm, inviting aroma. Artichoke hearts bring a unique taste and texture. Fresh spinach adds color and nutrients. The creamy elements, heavy cream and cream cheese, create a luscious sauce that coats the pasta perfectly. Grated Parmesan cheese enhances the dish with its salty, nutty flavor. A splash of lemon juice brightens everything up, making each bite delightful. Don't forget to season with salt and pepper for taste. If you want a bit of heat, red pepper flakes are a great touch. This recipe is not just easy; it’s a crowd-pleaser that you can make in about 30 minutes! {{ingredient_image_1}} To boil pasta correctly, fill a large pot with water. Add salt to the water before it boils. Once boiling, add your pasta. Cook it according to the package instructions. Aim for al dente, which means the pasta is firm but not hard. After cooking, reserve one cup of pasta water. This water helps adjust your sauce later. Drain the pasta and set it aside. To sauté garlic without burning, start with medium heat. Add olive oil to your pot and let it warm up. Then, add the minced garlic. Stir it for about one minute until it smells great. Keep an eye on it. If garlic burns, it will taste bitter and ruin your dish. Timing is key when adding artichokes and spinach. After sautéing the garlic, add the chopped artichokes. Stir them in for about a minute. Next, add the roughly chopped spinach. Cook for about two to three minutes until the spinach wilts down. This keeps the flavor fresh and vibrant. For a smooth sauce, reduce the heat to low before adding the heavy cream and cream cheese. Stir this mixture until the cream cheese melts fully. If your sauce feels too thick, use some of the reserved pasta water. Add a little at a time until you reach the right thickness. When mixing pasta with sauce, toss the cooked pasta into the pot. Make sure every piece of pasta gets coated well. Season with salt and pepper according to your taste. This brings out all the flavors in your dish. For plating, divide the creamy spinach artichoke pasta among plates. Add a sprinkle of red pepper flakes for a touch of heat. You can also try garnishing with fresh herbs or extra cheese for a lovely finish. To avoid curdling cream cheese, always add it to the pot slowly. Mix it in after the heat is low. If it starts to clump, whisk it until smooth. Adding a splash of the reserved pasta water helps too. Taste your sauce before serving. You can adjust flavors by adding garlic powder or more lemon juice if needed. A pinch of nutmeg can also enhance the creaminess. Cook pasta until it is firm but not hard. The perfect pasta should bend slightly when you bite it. If you see a small white dot in the center, it is al dente. Cooking times may change based on pasta type. For linguine, cook about 9-11 minutes. Fettuccine might need a minute more. Always check the package for specific times. Red pepper flakes add spice and color. Use them sparingly for a light kick. If you want extra crunch, try toasted breadcrumbs or nuts. Fresh herbs like basil or parsley can brighten your dish. You can also sprinkle extra Parmesan for a cheesy finish. Consider using lemon zest for a fresh twist. Pro Tips Use Fresh Spinach: Fresh spinach gives the dish a vibrant flavor and color. If using frozen spinach, make sure to thaw and drain it well to avoid excess moisture. Adjust Creamy Texture: The sauce can be adjusted to your liking. If you prefer a thicker sauce, use less pasta water; for a lighter sauce, add more reserved pasta water. Add Protein: For a more filling meal, consider adding grilled chicken, shrimp, or even chickpeas to the pasta for extra protein and texture. Garnish Creatively: Aside from red pepper flakes, try garnishing with fresh herbs like parsley or basil for added freshness and a pop of color. {{image_2}} You can easily add protein to your creamy spinach artichoke pasta. Chicken, shrimp, or tofu work great. For chicken, use cooked, diced breast. If you prefer shrimp, add them in the last few minutes of cooking. Tofu can be added for a vegan twist. Just make sure to sauté it until golden. Adjust cooking times based on the protein you choose. Chicken may take longer to cook, while shrimp needs only a few minutes. To make this dish vegan, you can swap out the dairy. Use coconut cream instead of heavy cream. For cream cheese, try a vegan cream cheese option. Nutritional yeast adds a cheesy flavor without dairy. You can also add a little vegan butter for richness. To maintain creaminess, blend the coconut cream well. This way, you get that smooth texture everyone loves. If you want a gluten-free version, choose gluten-free pasta. Options like brown rice or chickpea pasta work well. They may cook differently, so check the package instructions. You might need to adjust the cooking time slightly. Gluten-free pasta can be a bit softer, so keep an eye on it. Make sure to taste as you go to find the right texture. To keep your creamy spinach artichoke pasta fresh, use these tips: - Place leftovers in an airtight container. - Store in the fridge for up to four days. - Keep the pasta separate from the sauce if possible. This helps the pasta stay firm and not soggy. When reheating your pasta, choose methods that keep it creamy: - Use the stovetop for best results. - Add a splash of water or cream to the pasta. - Heat gently over low heat, stirring often. This will help the sauce stay smooth and creamy. You can freeze creamy pasta dishes, but follow these steps: - Cool the pasta completely before freezing. - Use a freezer-safe container or bag. - Remove as much air as possible to avoid freezer burn. To reheat, thaw overnight in the fridge. Then, warm it on the stovetop, adding a bit of cream for creaminess. Yes, you can use frozen spinach. Just thaw and drain it first. Remove excess water to avoid a watery sauce. Add it to the pot right after the garlic. The cooking time will remain the same. This pasta dish stays fresh for about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before sealing to avoid moisture build-up. If it smells off or looks strange, do not eat it. You can prepare the sauce and cook the pasta in advance. Store them separately in the fridge. When you are ready to eat, combine them and heat on low. Add a splash of pasta water to keep it creamy. This pasta pairs well with garlic bread or a fresh salad. A crisp Caesar salad adds a nice crunch. For drinks, try a chilled white wine like Sauvignon Blanc. It complements the creamy flavors well. In this post, we covered how to make a delicious creamy spinach artichoke pasta. We discussed key ingredients, detailed steps for cooking, and shared tips for perfecting the sauce. I highlighted variations for protein and dietary needs, along with storage and reheating practices. Use this guide to create a tasty meal anytime. Remember, cooking is fun, and experimenting is encouraged! Enjoy your creamy pasta creation.

Creamy Spinach Artichoke Pasta

A delicious and creamy pasta dish featuring spinach and artichokes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 ounces pasta (linguine or fettuccine)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 can (14 ounces) artichoke hearts, drained and chopped
  • 4 cups fresh spinach, roughly chopped
  • 1 cup heavy cream
  • 1 cup cream cheese, softened
  • 1 cup grated Parmesan cheese
  • 1 teaspoon lemon juice
  • to taste salt and pepper
  • optional red pepper flakes (for garnish)

Instructions
 

  • In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
  • In the same pot, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
  • Stir in the chopped artichoke hearts and fresh spinach. Cook for 2-3 minutes until the spinach wilts down.
  • Reduce heat to low. Add heavy cream and cream cheese to the pot, stirring until the cream cheese is melted and the mixture is smooth.
  • Mix in grated Parmesan cheese and lemon juice, stirring until well combined. If the sauce is too thick, gradually add some of the reserved pasta water until you reach the desired consistency.
  • Toss the cooked pasta into the sauce, mixing until the pasta is well-coated. Season with salt and pepper to taste.
  • Divide the creamy spinach artichoke pasta among serving plates. Garnish with red pepper flakes if desired for a hint of heat.

Notes

Add red pepper flakes for a hint of heat.
Keyword artichoke, creamy, pasta, spinach