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- Pasta and Vegetables - 12 oz fettuccine pasta - 1 can (14 oz) artichoke hearts, drained and quartered - 4 cups fresh spinach leaves - Dairy Products - 1 cup cream cheese, softened - 1 cup vegetable broth - 1/2 cup heavy cream - 1/2 cup grated Parmesan cheese - Seasonings and Oils - 2 cloves garlic, minced - 1/2 teaspoon crushed red pepper flakes (adjust to taste) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil, for garnish (optional) This creamy spinach artichoke pasta shines with its rich flavors and easy prep. You’ll love how simple it is to gather these ingredients. Start with fettuccine for a perfect base. Artichoke hearts and fresh spinach add texture and color. The cream cheese and heavy cream create a smooth sauce that hugs the pasta. Don’t forget the garlic! It gives a lovely aroma. The crushed red pepper flakes add a gentle kick. Use salt and pepper to bring everything together. Olive oil helps sauté the garlic and spinach, making them fragrant and delicious. If you want an extra touch, fresh basil makes a lovely garnish. This dish is not only tasty but also a feast for the eyes! Enjoy making it as much as you enjoy eating it. {{ingredient_image_1}} First, bring a large pot of water to a boil. Add 12 ounces of fettuccine pasta to the pot. Cook the pasta according to the package instructions until it is al dente. This usually takes about 8-10 minutes. Once it’s done, drain the pasta in a colander. Set it aside while you prepare the sauce. Next, grab a large skillet and heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic to the skillet. Sauté the garlic for about 1 minute until it smells great. Then, add 4 cups of fresh spinach leaves. Cook the spinach for about 2-3 minutes until it wilts and looks bright green. After that, add the quartered artichoke hearts from a 14-ounce can. Stir everything together gently. Now, lower the heat to low. It’s time to make the creamy sauce. Add 1 cup of softened cream cheese to the skillet. Pour in 1 cup of vegetable broth and 1/2 cup of heavy cream. Stir continuously until the cream cheese melts and the sauce becomes smooth and creamy. Then, mix in 1/2 cup of grated Parmesan cheese and 1/2 teaspoon of crushed red pepper flakes. Season with salt and pepper to taste. If your sauce seems too thick, just add a bit more vegetable broth to loosen it. Finally, add the drained fettuccine to your creamy sauce. Toss the pasta gently to coat it fully in that rich sauce. Cook for an additional 2-3 minutes until everything is hot. If you like, you can garnish the dish with fresh basil before serving. To get the perfect creamy sauce, start by adjusting its thickness. If your sauce feels too thick, add a bit more vegetable broth. Stir it in slowly until you reach your desired creaminess. On the other hand, if it's too thin, let it simmer for a few minutes. This helps it thicken nicely. Balancing flavors is key to a great sauce. Use salt and pepper to enhance the taste. The crushed red pepper flakes add a nice kick. Adjust these seasonings based on your preference. Taste as you go to find the right mix. For the best texture, ensure your pasta is al dente. This means it should be firm but not hard when you bite into it. To achieve this, follow the package instructions. Usually, cooking for about 8 to 10 minutes works well. Make sure to taste it a minute or two before the time is up. This helps you avoid overcooking. Garnishing can elevate your dish. Fresh basil looks great and adds flavor. Just sprinkle some on top before serving. You can also use extra grated Parmesan for a cheesy touch. For plate presentation, use a large spoon to twirl the pasta. This creates a beautiful nest in the center of your plate. A drizzle of olive oil around the edge adds a nice finish. Serve with a side salad for a complete meal. Pro Tips Use Fresh Spinach: Fresh spinach will provide a vibrant flavor and color to your dish. If using frozen spinach, be sure to thaw and drain it well to avoid excess moisture. Adjust Creaminess: If you prefer a lighter sauce, reduce the amount of cream cheese and heavy cream, or substitute with Greek yogurt for a tangy twist. Flavor Boost: Enhance the dish by adding a squeeze of lemon juice or a dash of nutmeg to the sauce for an extra layer of flavor. Perfect Pasta Toss: For better sauce adherence, reserve a bit of pasta cooking water before draining. Adding a splash can help the sauce cling to the pasta beautifully. {{image_2}} You can change the pasta to fit your taste. If you want something gluten-free, try rice noodles or quinoa pasta. Whole grain or chickpea pasta adds a nutty flavor and boosts fiber too. For vegetables, you can swap fresh spinach with kale or arugula. You can also add bell peppers, mushrooms, or even zucchini. These swaps keep the dish fresh and exciting. To make your meal heartier, consider adding protein. Grilled chicken or sautéed shrimp complement the creamy sauce well. Cut the chicken into bite-sized pieces and cook it before adding to the pasta. If you prefer vegetarian options, chickpeas or lentils work great. Adding white beans gives extra protein and a nice texture. Tofu is also an excellent choice for a plant-based twist. Changing the cheese can elevate your dish. Try using mozzarella or ricotta for a creamier texture. Feta or goat cheese adds a tangy twist that can surprise your taste buds. Boost flavor with spices and herbs. Consider adding thyme, oregano, or fresh parsley for a burst of freshness. A squeeze of lemon juice brings brightness to the dish. Don't be afraid to experiment and find your favorite mix! After enjoying your creamy spinach artichoke pasta, you might have some leftovers. To store them properly, let the pasta cool down first. This helps prevent excess moisture. Once cool, place the pasta in an airtight container. Refrigerate it for up to three days. Make sure to seal the lid tightly. This keeps the flavors fresh and stops the pasta from drying out. When you’re ready to enjoy your leftovers, reheating them correctly is key. I recommend using a skillet for the best results. Add a splash of vegetable broth or cream to the pasta. Heat it over low to medium heat, stirring gently. This method helps keep the sauce creamy. Avoid the microwave if you can, as it might dry out the pasta. If you want to save your pasta for later, freezing is a great choice. You can freeze the cooked pasta with the sauce. Just make sure to cool it first. Store it in a freezer-safe container. You can also freeze them separately if you prefer. When ready to eat, thaw overnight in the fridge. Reheat as mentioned above for the best taste. You can make this dish lighter by using low-fat cream cheese. Substituting half-and-half for heavy cream also helps reduce calories. You might try using vegetable broth instead of cream cheese for a base. Adding more spinach and artichokes can boost fiber and nutrients without adding many calories. Yes, you can use frozen spinach. Just thaw and drain it well before adding it to the dish. Frozen spinach has a different texture than fresh but will still taste great. Make sure to squeeze out excess water to keep the sauce creamy. Fettuccine is great for this recipe, but other pasta types work too. You can use penne, rigatoni, or even spaghetti. Choose a pasta that holds sauce well to enjoy every bite of creamy goodness. The creamy sauce can last up to three days in the fridge. Make sure to store it in an airtight container. Reheat gently on the stove or in the microwave, adding a splash of broth if it thickens too much. In this post, we explored the key ingredients, cooking steps, and storage tips for a creamy pasta dish. We covered how to cook pasta perfectly and make a rich sauce that delights the taste buds. Remember, you can customize your dish by swapping ingredients or adding protein. Enjoy experimenting with flavors and make your dish unique! Use these tips to impress your family and friends.

Creamy Spinach Artichoke Pasta

A delicious and creamy pasta dish featuring spinach and artichokes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 12 oz fettuccine pasta
  • 1 can (14 oz) artichoke hearts, drained and quartered
  • 4 cups fresh spinach leaves
  • 1 cup cream cheese, softened
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh basil (optional)

Instructions
 

  • In a large pot, boil water and cook the fettuccine according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the fresh spinach and cook until wilted, about 2-3 minutes.
  • Add the quartered artichokes to the skillet and stir to combine.
  • Reduce heat to low. Add the softened cream cheese, vegetable broth, and heavy cream to the skillet. Stir continuously until the cream cheese has melted and the sauce is smooth and creamy.
  • Stir in the grated Parmesan cheese and crushed red pepper flakes. Season with salt and pepper to taste. If the sauce is too thick, add a little more vegetable broth to reach your desired consistency.
  • Add the cooked fettuccine to the skillet, tossing to coat the pasta fully in the creamy sauce. Cook for an additional 2-3 minutes until heated through.
  • Remove from heat and garnish with fresh basil if desired.

Notes

Adjust red pepper flakes to taste for spiciness.
Keyword artichoke, creamy, pasta, spinach