If you’re craving a comforting dish with a twist, this Easy Creamy Spinach and Artichoke Pasta is sure to hit the spot. With just a few simple ingredients, you can whip up a meal that’s both satisfying and delicious. The creamy sauce clings to tender pasta, while the spinach and artichokes add a delightful burst of flavor. Ideal for a quick weeknight dinner, this recipe will have you coming back for seconds.
Steps
- Melt butter in a large pot over medium heat and add minced garlic. Add two bags of baby spinach and stir until it begins to wilt, which takes about 1 to 1.5 minutes.
- Remove the wilted spinach and set it aside. In the same pot, melt a bit more butter over high heat, then add drained and halved canned artichokes, stirring for a couple of minutes to brown them.
- Remove the artichokes from the pot and set them aside. Lower the heat to low, add more butter, and whisk in flour to form a paste.
- Gradually add milk while whisking continuously until smooth. Season with salt and pepper, and let the sauce thicken for about 2 to 4 minutes.
- Incorporate Parmesan and grated Mozzarella (or Monterey Jack) cheese, stirring until melted. If the sauce is overly thick, add a bit of chicken broth to achieve the desired consistency.
- Add the artichokes back to the pot along with a pinch of cayenne pepper. Mix well and then add the cooked and drained pasta, stirring to combine.
- Fold in the garlic buttered spinach gently, then sprinkle with crushed red pepper and stir again.
- Transfer the mixture to a serving bowl and top with plenty of seasoned breadcrumbs for a crunchy texture. Enjoy the dish immediately without needing to bake it.
Ingredients
- Butter
- Garlic, minced
- 2 bags of baby spinach
- 2 cans of artichokes, drained and halved
- Flour
- Milk
- Parmesan cheese, grated
- Monterey Jack or mozzarella cheese, grated
- Salt
- Cayenne pepper
- Pasta, cooked and drained
- Seasoned panko breadcrumbs
- Crushed red pepper
- Chicken broth (optional, for thinning sauce)
FAQ
- Can I use fresh artichokes instead of canned ones?
- Yes, you can use fresh artichokes, but it will require additional preparation time to cook and slice them. Canned artichokes offer a convenient and quick option for this recipe.
- What can I use as a substitute for cream cheese?
- The recipe actually turned out great without cream cheese, so it’s not necessary. However, if you want to add extra creaminess, you could try using a bit more Parmesan or mozzarella cheese.
- Is it necessary to bake the pasta dish?
- No, baking is not required for this recipe. The pasta dish is ready to serve after mixing in all the ingredients. Baking was considered but deemed unnecessary for this delicious meal.
- Can I use a different type of pasta?
- Absolutely! Feel free to use your preferred pasta type. Just ensure that it’s cooked and drained before adding it to the sauce.
- How can I make this dish spicier?
- To add more spice, you can increase the amount of cayenne pepper or crushed red pepper flakes according to your taste preference.
Tips
- Adjust Consistency with Chicken Broth: If the sauce becomes too thick, gradually add small amounts of chicken broth until you reach your desired consistency. This ensures the sauce can adequately coat the pasta without being overly gloopy.
- Sauté Artichokes for Extra Flavor: While cooking the artichokes, let them develop a bit of color in the pot. This enhances their flavor and adds depth to the dish.
- Breadcrumb Topping for Crunch: For a delightful crunch, sprinkle seasoned panko breadcrumbs over the top before serving. It adds texture and a burst of flavor.
- No Need for Cream Cheese: Don’t worry if you forget to add cream cheese; the dish is rich and creamy enough without it. The combination of Parmesan and Mozzarella (or Monterey Jack) provides plenty of creaminess.
Equipment
- Whisk – For mixing the sauce ingredients smoothly.
- Large Pot – For cooking the spinach and combining all ingredients together.
- Serving Bowl – For presenting the final dish elegantly.
- Can Opener – For opening canned artichokes.
