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If you like spinach artichoke dips, you’re going to love spinach artichoke pasta. We’re talking pasta enrobed in perfectly flavorful, cheesy cream sauce positively bursting with spinach and tender artichokes. Pure heaven!
Spinach Pasta
This spinach pasta is the unexpected happy result of the desire not to waste food. I had some leftover spinach artichoke dip (how does that even happen?) and didn’t want it to go bad, so I mixed it in with some freshly cooked pasta and a splash of pasta water and wow!
The whole family loved it, which is not something that always happens when you try to get creative with leftovers. In fact, we loved it so much that I deliberately made a batch of dip just to make this pasta again after our first accidental batch.
Pasta with spinach is a great vegetarian option, but you can also do what we often do and toss in some shredded rotisserie chicken. That made my confirmed meat eaters very happy indeed.
Spinach Artichoke Pasta
To make this recipe, you’ll need the following ingredients:
- pasta
- butter
- garlic
- spinach
- artichoke hearts
- cream cheese
- sour cream
- parmesan cheese
- kosher salt
- water
Pasta with Artichokes
Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions for al dente, stirring occasionally. Drain the pasta, reserving about a cup of the pasta cooking liquid.
Melt butter in a large saucepan over medium-low heat. Stir in the garlic, spinach, and artichoke hearts. Cook until tender, about 5 minutes.
Add the cream cheese and sour cream to the spinach mixture. Cook, stirring occasionally until the cream cheese melts. Stir in Parmesan cheese and salt.
Cook, stirring occasionally, until melted and slightly thickened, about 2 more minutes. Stir in the pasta.
If the pasta looks dry, add a splash of the reserved pasta water, stir, and add more as needed. Serve topped with additional Parmesan cheese, if desired.
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Spinach Artichoke Pasta
Ingredients
- 16 ounces bite-size pasta fusilli, bow tie, elbow, or penne
- 2 tablespoons butter
- 2 garlic cloves, 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
- ½ cup grated Parmesan cheese plus more for serving
- ¼ teaspoon kosher salt ONLY as needed, adjust to taste
- ½ cup reserved pasta water or chicken broth as needed
Instructions
- Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions for al dente, stirring occasionally. Drain the pasta, reserving about a cup of the pasta cooking liquid.
- Melt butter in a large saucepan over medium-low heat. Stir in the garlic, spinach, and artichoke hearts. Cook until tender, about 5 minutes.
- Add the cream cheese and sour cream to the spinach mixture. Cook, stirring occasionally until the cream cheese melts. Stir in Parmesan cheese and salt.
- Cook, stirring occasionally, until melted and slightly thickened, about 2 more minutes. Stir in the pasta. If the pasta looks dry, add a splash of the reserved pasta water, stir, and add more as needed. Serve topped with additional Parmesan cheese, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made it pretty much as written with the exception of my pasta box (bow tie) was only 12 oz. To compensate for that I put only 6 oz of cream cheese. My husband loved it. The only things different I would probably do would be to add in more spinach and maybe a bit more garlic.
I’m happy to hear that the dish was a winner for you, Cherry!