Spinach Artichoke Pasta

If you’re a fan of spinach artichoke dip, then you need to try this spinach artichoke pasta. A rich creamy sauce loaded with spinach and artichokes is tossed with tender spaghetti noodles. This quick and easy comfort food is ready in under 30 minutes with a handful of ingredients. It's perfect for busy weeknights, but fancy enough for date night. Plus, you can make it even faster using leftover spinach artichoke dip!

Why You’ll Love Spinach Artichoke Pasta

• It's spinach artichoke dip in pasta form. You’ll love how creamy and delicious this spinach artichoke pasta is. It’s tastes just like Spinach Artichoke Dip, except instead of dipping crackers into it, you can enjoy the pasta that’s mixed right in! In fact, you can even use leftover dip in this recipe!
• Spinach and artichokes are packed with nutrients. Although I wouldn’t label this a particularly “healthy” meal because it's creamy and cheesy, you can still enjoy the nutritious benefits of eating spinach and artichokes. These veggies support heart and bone health.
• Quick and easy 30 minute meal. This spinach artichoke pasta is ready to eat in just under half an hour (and even faster if using leftover spinach artichoke dip), which makes it one of the fastest dinners you’ll enjoy this week. It's perfect for busy weeknights. Plus it's easy to make with a handful of ingredients — you will find yourself eating it over and over again.

Ingredients and Substitutions

To make this delicious Spinach Artichoke Pasta, you will need the following ingredients (full quantities in the recipe card below):

• pasta - I used spaghetti noodles, but feel free to use any shape pasta that you'd like. You will also need to reserve some pasta water for the sauce (or use chicken or vegetable broth).
• butter
• garlic
• cream cheese + sour cream - this is what makes the sauce ultra creamy and silky.
• Parmesan cheese - feel free to substitute with asiago cheese or white cheddar cheese.
• salt and pepper
• artichoke hearts
• baby spinach - or substitute with ½ cup (150 grams) of frozen chopped spinach. Make sure to thaw and drain it well (squeeze out any excess water). 

You will also need measuring cups and spoons, a medium cooking pot, and a large skillet.

How to Make the Best Spinach Artichoke Pasta

1. Boil pasta. Bring a large pot of salted water to a boil over medium-high heat. Add spaghetti noodles and cook until al dente according to package directions, about 10 minutes. Reserve ½ cup hot pasta water in a bowl. Drain the noodles well and set aside.
2. Make sauce. Heat butter in a large skillet over medium-high heat until bubbly, about 1 minute. Add garlic and sauté until fragrant, about 1 minute. Add cream cheese, sour cream, reserved pasta water (or stock) and Parmesan cheese, and mix until smooth. Season with salt and pepper. The sauce might be a bit lumpy at the beginning. Bring the sauce to a simmer over medium heat. Let it simmer and stir occasionally until thickened to a desired consistency, about 4-6 minutes. Turn off the heat and stir in the spinach and artichoke. Mix well until the spinach is wilted and evenly combined.
3. Toss in pasta. Add cooked spaghetti and toss well to coat. Serve immediately.

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Recipe

Spinach Artichoke Pasta

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• Author: Sam Hu | Ahead of Thyme
• Total Time: 25 minutes
• Yield: 4-6 servings
• Diet: Vegetarian

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Description

If you’re a fan of spinach artichoke dip, you need to try this spinach artichoke pasta. It's quick and easy comfort food is ready in under 30 minutes.

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Ingredients

• ½ pound dry spaghetti (8 ounces) 
• ½ cup reserved pasta water (or chicken broth)
• 1 tablespoon butter
• 1 tablespoon garlic, minced
• 8 ounces cream cheese (1 block), softened at room temperature
• ¼ cup sour cream
• ¼ cup Parmesan cheese, freshly grated
• ½ teaspoon salt (or to taste)
• ¼ teaspoon ground black pepper (or to taste)
• 1 (14 ounce) can artichoke hearts, well drained and finely chopped
• 2 cups baby spinach (or ½ cup frozen chopped spinach*) 

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Instructions

1. Bring a large pot of salted water to a boil over medium-high heat. Add spaghetti noodles and cook until al dente according to package directions, about 10 minutes. Reserve ½ cup hot pasta water in a bowl. Drain the noodles well and set aside.
2. Heat butter in a large skillet over medium-high heat until bubbly, about 1 minute. Add garlic and sauté until fragrant, about 1 minute.
3. Add cream cheese, sour cream, reserved pasta water (or stock) and Parmesan cheese, and mix until smooth. Season with salt and pepper. The sauce might be a bit lumpy at the beginning.
4. Bring the sauce to a simmer over medium heat. Let it simmer and stir occasionally until thickened to a desired consistency, about 4-6 minutes.
5. Turn off the heat and stir in the spinach and artichoke. Mix well until the spinach is wilted and evenly combined.
6. Add cooked spaghetti and toss well to coat. Serve immediately.

Notes

To use frozen chopped spinach instead: Substitute with ½ cup (150 grams) of frozen chopped spinach. Make sure to thaw and drain it well (squeeze out any excess water). 

Keep items on hand: This spinach artichoke pasta is one of my favorite backup recipes since I usually have most of the ingredients in my home. If you keep your home stocked with frozen spinach, canned artichoke hearts, and dairy products, you won’t need to make any last-minute runs to the store for this recipe.

How to make with leftover dip: You can easily make this pasta using leftover Spinach Artichoke Dip. Simply warm the dip over medium heat along with ½ cup pasta water or chicken broth. Add salt and pepper to taste, if needed and then toss in the pasta and serve.

Spice it up: Feel free to add a dash of cayenne, chili, or paprika to your spinach artichoke pasta for a spicy kick.

How to store: Allow the pasta to cool to room temperature, then store any leftover spinach artichoke pasta in an airtight container in the fridge for up to 4-5 days.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian