Spinach Artichoke Pasta
Your favorite dip but in pasta form!
Calories 428kcal
Ingredients
- 1/2 lb pasta
- 2 tablespoons salted butter
- 1 tablespoon all purpose flour
- 3 cloves garlic minced
- 1 1/2 - 1 3/4 cups artichoke hearts, chopped 10 oz rinsed and drained or about a 14 oz can
- 1 1/2 cup stock vegetable or chicken
- 1/2 cup half and half
- 1/4 cup cream cheese 2 oz
- 2 teaspoons lemon juice
- 2 cups fresh spinach packed, 4 oz
- 1/2 cup parmesan cheese finely grated, plus more for finishing
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/4 teaspoon onion powder
- fresh parsley to finish optional
Instructions
- Heat a large pot of well salted water on high to bring to a boil.
- Meanwhile, heat a large saute pan (at least 3 qt) over medium and add butter. Let melt a little before adding garlic and flour and gently whisk flour and butter while the rest melts to create a light roux. Ensure that the garlic is coated in butter as well to prevent burning.
- Slowly add stock of choice and whisk to combine with roux. Add artichokes, parsley, thyme, and onion powder. Turn heat up to medium high to bring it all to a boil then turn back down to medium to let gently simmer for 3-5 minutes.
- When water comes to a boil, add pasta. Set time for 1 minute less than suggested cooking time.
- Add half and half and cream cheese and gently whisk cream cheese into sauce so that it all melts and incorporates well. Simmer for another 3-5 minutes while the cream cheese melts and sauce thickens.
- Add fresh spinach to the sauce and stir well into the sauce to wilt. Once spinach has wilted, add lemon juice and stir.
- When pasta is done drain and Immediately add pasta to saute pan. Coat with sauce, bring back up to a vigerous simmer (turning up heat slightly if necessary) and let pasta finish cooking in the sauce for another minute or until sauce thickens.
- Finsih with Parmesan cheese and stir well to melt. Then plate and serve!
- Top with additional Parmesan cheese or fresh parsley if desired.
Video
Notes
The nutritional value is for approximately 3 servings.
Storage
Fridge: Store in the fridge for up to 3-5 days.
Freezer: While this can be frozen, as with most sauces with cheese and cream, when defrosted it may have a slightly grainy texture. We find it's best reheated in a saute pan with a little more Parmesan cheese added while it reheats.
Substitutions
Garlic: Instead of using fresh, you can add about 1/4 teaspoon of dried to the dish with you add the rest of the spices.
Parsley: Substitute 1 tablespoon minced fresh parsley for dried.
Thyme: Substitute 1/2 tablespoon minced fresh thyme for dried.
Spinach: Substitute 5-6 oz frozen spinach for the fresh by thawing and then squeezing all of the excess liquid out of the frozen before adding.
Pasta: Use your favorite! Just remember to boil for about 1 minute less than cooking time on the box or for only about 90-120 seconds if using fresh.
Half and Half: Heavy cream is also great for an even creamier sauce and flavor.
Artichokes: We use artichokes marinated in oil but drained and rinsed. You can use any jarred or canned artichoke hearts drained and rinsed. Or see recipe tips above for notes about using fresh artichokes.
Nutrition
Calories: 428kcal | Carbohydrates: 35g | Protein: 15g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 3372mg | Potassium: 454mg | Fiber: 11g | Sugar: 11g | Vitamin A: 3221IU | Vitamin C: 14mg | Calcium: 302mg | Iron: 2mg