Spinach Artichoke Pasta is a delicious and creamy dish that combines the classic flavors of spinach and artichokes with hearty pasta. It’s a satisfying meal that can be enjoyed by everyone, from busy weeknights to cozy dinners with friends and family.
Why Make This Recipe
This recipe is not just easy to make, but it also packs a punch with its rich flavors and creamy texture. Spinach Artichoke Pasta is a great way to sneak in some greens while enjoying a comforting meal. Whether you’re looking for a meatless option or simply want to impress your guests, this dish is sure to be a hit.
How to Make Spinach Artichoke Pasta
Ingredients
- 2 Tablespoons Butter
- 3 Tablespoons Flour
- 4 cloves Garlic (minced)
- 3 cups Whole Milk
- 1/4 teaspoon Cayenne Pepper
- Salt And Pepper (to taste)
- 1/2 cup Parmesan Cheese (grated)
- 1 1/2 cups Mozzarella Or Monterey Jack Cheese (grated)
- 1/2 cup Low Sodium Chicken Broth
- 3 cups Baby Spinach
- 2 cans Artichoke Hearts (drained and halved)
- 12 ounces Penne (cooked Al Dente)
- 1/2 cup Italian Panko Breadcrumbs
- Crushed Red Pepper (to taste)
Directions
- In a large skillet over medium-high heat, melt 2 tablespoons of butter.
- Once melted, whisk the flour into the butter until smooth.
- Pour in the milk and whisk to combine well.
- Add the parmesan, mozzarella or Monterey Jack cheese, salt and pepper, and cayenne pepper. Mix well.
- Depending on how thick the sauce is, slowly add up to 1/2 cup of chicken broth until you reach your desired thickness.
- Add the artichokes and cooked pasta to the sauce, tossing gently to coat.
- Fold in the spinach, then pour everything into a serving bowl.
- Sprinkle panko crumbs on top for added crunch and add crushed red pepper to taste.
How to Serve Spinach Artichoke Pasta
Serve Spinach Artichoke Pasta warm in large bowls. This dish pairs nicely with a side salad or crusty bread to soak up the creamy sauce. Don’t forget to offer extra crushed red pepper for those who enjoy a bit of heat!
How to Store Spinach Artichoke Pasta
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over low heat, adding a splash of milk if the sauce has thickened too much.
Tips to Make Spinach Artichoke Pasta
- For extra flavor, consider sautéing onions or bell peppers along with the garlic.
- If you prefer a lighter version, use half-and-half instead of whole milk.
- Adjust the amount of cayenne pepper and crushed red pepper to suit your spice preference.
Variation
Feel free to customize this recipe by adding cooked chicken or shrimp for added protein. You can also switch out the cheeses based on your preference.
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just be sure to thaw it and squeeze out excess moisture before adding it to the dish.
2. Is this recipe suitable for meal prep?
Absolutely! This pasta makes great leftovers and can be prepared in advance, making it perfect for meal prep.
3. Can I make it vegan?
Yes! Substitute the butter with olive oil, use plant-based milk, and choose vegan cheese alternatives. Adjust the recipe accordingly for a delicious vegan version!
Spinach Artichoke Pasta
Ingredients
Sauce Base
- 2 Tablespoons Butter Unsalted, for cooking
- 3 Tablespoons Flour All-purpose flour for thickening
- 4 cloves Garlic (minced)
- 3 cups Whole Milk For creaminess
- 1/4 teaspoon Cayenne Pepper For a bit of heat
- Salt to taste Salt And Pepper
- 1/2 cup Parmesan Cheese (grated) For flavor
- 1 1/2 cups Mozzarella Or Monterey Jack Cheese (grated)
- 1/2 cup Low Sodium Chicken Broth To adjust sauce thickness
Main Ingredients
- 3 cups Baby Spinach Fresh
- 2 cans Artichoke Hearts (drained and halved) Canned artichokes
- 12 ounces Penne (cooked Al Dente) Pasta cooked to al dente
- 1/2 cup Italian Panko Breadcrumbs For topping
- Crushed Red Pepper to taste Crushed Red Pepper Optional, for extra heat
Instructions
Preparation
- In a large skillet over medium-high heat, melt the butter.
- Once melted, whisk the flour into the butter until smooth.
- Pour in the milk and whisk to combine well.
- Add the parmesan, mozzarella or Monterey Jack cheese, salt and pepper, and cayenne pepper. Mix well.
- Depending on how thick the sauce is, slowly add up to 1/2 cup of chicken broth until you reach your desired thickness.
Cooking
- Add the artichokes and cooked pasta to the sauce, tossing gently to coat.
- Fold in the spinach, then pour everything into a serving bowl.
- Sprinkle panko crumbs on top for added crunch and add crushed red pepper to taste.
