Spinach Artichoke Pasta
If you like spinach artichoke dip, 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!
Servings: 8
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
Calories: 381kcal | Carbohydrates: 49g | Protein: 15g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 523mg | Potassium: 317mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2659IU | Vitamin C: 7mg | Calcium: 225mg | Iron: 1mg