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.

Ingredients

1/2 pound dry spaghetti (8 ounces)
1/2 cup reserved pasta water (or chicken broth)
1 tablespoon butter
1 tablespoon garlic, minced
8 ounces cream cheese (1 block), softened at room temperature
1/4 cup sour cream
1/4 cup Parmesan cheese, freshly grated
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)
1 (14 ounce) can artichoke hearts, well drained and finely chopped
2 cups baby spinach (or 1/2 cup frozen chopped spinach*)

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Instructions

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 1/2 cup hot pasta water in a bowl. Drain the noodles well and set aside.
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.
Add cooked spaghetti and toss well to coat. Serve immediately.

Notes

To use frozen chopped spinach instead: Substitute with 1/2 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 1/2 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