Spinach Artichoke Pasta
A creamy and comforting dish that combines spinach, artichokes, and pasta, perfect for a quick dinner or special occasion.
Ingredients
Pasta and Vegetables
- 8 oz pasta (penne or fusilli) Use your preferred pasta shape.
- 2 cups fresh spinach, chopped You can use frozen spinach if preferred.
- 1 can (14 oz) artichoke hearts, drained and chopped Canned artichokes work well in this dish.
- 2 cloves garlic, minced Adjust garlic to taste.
Sauces and Cheeses
- 1 cup cream cheese
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese Can substitute with other hard cheeses.
- 1/2 cup shredded mozzarella cheese Can substitute with other melting cheeses.
Seasonings and Oils
- Salt and pepper to taste
- Olive oil For sautéing the garlic.
Instructions
Cooking Pasta
- Cook the pasta according to package instructions until al dente. Drain and set aside.
Cooking Sauce
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add chopped artichoke hearts and cook for about 2-3 minutes.
- Stir in the cream cheese and sour cream, mixing until smooth and well combined.
- Add the chopped spinach and cook until wilted.
Final Mixing
- Mix in the cooked pasta and Parmesan cheese until well combined. Season with salt and pepper to taste.
- Sprinkle mozzarella cheese on top and let it melt slightly before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat adding a splash of milk or cream for creaminess. For vegan option, use vegan cream cheese and sour cream.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 15gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 3gSugar: 2g
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