Description
A quick, healthy, and comforting vegetarian pasta dish featuring a creamy sauce made with cream cheese and Parmesan, fresh spinach, and artichokes. Ready in under 30 minutes, it’s perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 8 ounces (225g) pasta (penne or rotini recommended, whole wheat preferred)
- 2 tablespoons olive oil (extra virgin recommended)
- 3 cloves garlic, minced (or 1/2 teaspoon garlic powder)
- 5 ounces (150g) fresh baby spinach (or thawed and drained frozen spinach)
- 1 (14-ounce/400g) can artichoke hearts, drained and chopped (marinated preferred)
- 4 ounces (115g) cream cheese, softened (full-fat or reduced-fat)
- 1/2 cup (50g) grated Parmesan cheese (freshly grated preferred)
- 1/2 cup (120ml) milk (whole or 2%)
- Salt and black pepper to taste
- Red pepper flakes (optional)
- Fresh lemon juice (optional)
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces (225g) of pasta and cook according to package directions until al dente (8-10 minutes). Drain and set aside, reserving about 1/2 cup of pasta water.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant and golden, about 1-2 minutes, being careful not to burn.
- Add 5 ounces (150g) fresh spinach to the skillet. Stir constantly until wilted and bright green, about 2 minutes.
- Stir in the chopped artichoke hearts and cook for another 2 minutes to warm through.
- Lower heat to medium-low. Add 4 ounces (115g) softened cream cheese and 1/2 cup (120ml) milk to the skillet. Stir continuously until cream cheese melts and sauce is smooth, about 3-4 minutes.
- Stir in 1/2 cup (50g) grated Parmesan cheese until melted. Season with salt, freshly cracked black pepper, and red pepper flakes if desired. Add a squeeze of fresh lemon juice if using.
- Add the drained pasta to the skillet and gently toss to combine. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
Notes
Soften cream cheese before cooking for a smooth sauce. Use fresh garlic if possible. Reserve pasta water to adjust sauce consistency. Avoid overcooking spinach to maintain color and texture. Freshly grated Parmesan enhances flavor. Room temperature milk blends better. Stir sauce gently to avoid graininess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 380
- Fat: 12
- Carbohydrates: 45
- Fiber: 6
- Protein: 15
Keywords: creamy spinach artichoke pasta, vegetarian pasta, healthy pasta recipe, quick dinner, easy pasta, spinach artichoke recipe