Artichoke Spinach Pasta in Creamy Parmesan Sauce Recipe

Introduction

This creamy artichoke pasta is a simple and flavorful dish perfect for a quick weeknight dinner. Combining tender pasta with garlic, spinach, and artichoke hearts in a luscious sauce, it’s both comforting and elegant.

Ingredients

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 1/2 cups vegetable broth
• 1 1/2 cups whole milk
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 8 ounces fettuccine or linguine pasta
• 1/2 pound fresh baby spinach
• 1 14-ounce can artichoke hearts, drained and chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Step 1: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant.
2. Step 2: Pour in the vegetable broth and milk, then season with salt and pepper. Add the pasta to the skillet, making sure it is submerged. Cover with a lid and bring to a simmer.
3. Step 3: Reduce the heat to low and let the pasta simmer for about 12 minutes, stirring occasionally to prevent sticking. Cook until the pasta is al dente.
4. Step 4: Remove the skillet from heat. The sauce may seem thin but will thicken as it cools. Gradually add the spinach, stirring until wilted.
5. Step 5: Stir in the chopped artichoke hearts and half of the grated Parmesan cheese until well combined.
6. Step 6: Serve the pasta hot, sprinkled with the remaining Parmesan cheese.

Tips & Variations

• Use fresh artichokes instead of canned for a more vibrant flavor, but be sure to cook them thoroughly before adding.
• Swap spinach for kale or arugula for a different leafy green taste.
• Add a squeeze of lemon juice to brighten the flavors just before serving.
• For extra richness, stir in a splash of heavy cream or a dollop of ricotta cheese.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or broth to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any pasta shape like penne, rigatoni, or spaghetti will work. Just adjust cooking times as needed.

Is this recipe suitable for vegans?

This recipe contains butter, milk, and Parmesan cheese, so it is not vegan. However, you can substitute plant-based butter, milk alternatives, and vegan Parmesan to make it vegan-friendly.

Artichoke Spinach Pasta in Creamy Parmesan Sauce Recipe

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5 from 115 reviews

This creamy Artichoke Pasta recipe combines tender fettuccine with fresh baby spinach and flavorful artichoke hearts in a rich Parmesan cheese sauce. Made entirely on the stovetop, it’s a comforting and quick dish perfect for a cozy family dinner or entertaining guests.

• Author: Joe
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Main Ingredients

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 1/2 cups vegetable broth
• 1 1/2 cups whole milk
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 8 ounces fettuccine or linguine pasta
• 1/2 pound fresh baby spinach
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Melt Butter and Sauté Garlic: In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned, to infuse the butter with garlic flavor.
2. Add Liquids and Seasoning: Pour in the vegetable broth and whole milk into the skillet. Season the mixture with salt and freshly ground black pepper. Stir gently to combine.
3. Add Pasta and Simmer: Add the fettuccine or linguine pasta to the skillet, making sure the pasta is fully submerged in the liquid. Cover the skillet with a lid and bring the mixture to a gentle simmer over medium heat.
4. Cook Pasta: Reduce the heat to low and let the pasta simmer uncovered for about 12 minutes. Stir occasionally to prevent the pasta from sticking to the bottom. Cook until the pasta is al dente and the liquid has thickened into a creamy sauce.
5. Incorporate Spinach: Remove the skillet from heat. Gradually add the fresh baby spinach, stirring continuously until the spinach wilts evenly into the sauce.
6. Add Artichokes and Parmesan: Stir in the chopped artichoke hearts and half of the grated Parmesan cheese. Mix well to combine all the flavors into the creamy sauce.
7. Serve: Serve the pasta hot, garnished by sprinkling the remaining Parmesan cheese on top for an extra cheesy finish.

Notes

• Be sure to stir the pasta occasionally while simmering to prevent it from sticking to the pan.
• If the sauce appears too thin after cooking, it will thicken slightly as it cools.
• You can substitute fresh spinach for baby spinach if preferred; just adjust the wilting time accordingly.
• For a richer flavor, consider adding a splash of white wine when adding the broth and milk.
• Use a good quality Parmesan cheese for the best taste and texture in the sauce.

Keywords: artichoke pasta, creamy pasta recipe, vegetarian pasta, spinach pasta, easy Italian dinner