Spinach Artichoke Pasta
This dish has the comfort of pasta and Spinach & Artichoke dip all in one!!!
If you love the dip, keep reading because you’re sure to love this cheesy goodness 😋!!! I hope you enjoy and cheers 🥂!!
- Pasta – I used Trader Joe’s Organic Italian Artisan Gigli Pasta, but any pasta would work. Cook the pasta to al dente because it will cook a bit more when you combine with the cheese sauce. When the pasta is done cooking, run under cold water to stop the cooking process. Also make sure you salt the pasta water and reserve some of that water after cooking the pasta because it will help to finish the pasta.
- Artichoke – I used canned artichoke packed in water versus marinade. However, you could use either, but the marinade might change some of the flavors in the recipe. Regardless of the artichokes you use, make sure you remove the excess moisture before using them.
- Milk – I used 1%, but any milk would work!
- Cheeses – I used cream cheese and fresh mozzarella, which made for a great cheese pull and creamy deliciousness. If you don’t have those cheeses, I would suggest cheeses that melt well or are creamy in nature like:
- Fresh Spinach vs. Frozen Spinach – I used fresh spinach because I had it, but if you don’t have fresh, frozen works well and it is often what I use in my dip! Simply defrost the frozen spinach and remove the excess moisture from the spinach before adding to the pasta.
Spinach Artichoke Pasta
All the comfort of pasta with Spinach & Artichoke dip!!!
- 8 oz pasta, cook as directed to al dente
- 1 TBSP unsalted butter
- 2 cloves garlic, smashed and chopped
- ¼ tsp red pepper flakes,
- 1 TBSP all purpose flour
- 1½ cups milk, I used 1%
- 1 tsp Worcestershire sauce
- 7 oz artichoke heart quarters, chopped
- 4 oz cream cheese, cubed
- 4 oz mozzarella cheese, cubed
- ¼ cup pasta water
- 2 cups fresh spinach
- salt & pepper, for seasoning
- Cook the pasta to al dente in salted water. Note: reserve ½ cup of pasta water for finishing the pasta.
- Melt the butter on medium heat and once melted, add the garlic and red pepper flakes and cook until fragrant, ~2 minutes.
- Add the artichoke hearts and stir together. Salt & pepper, as desired.
- Add the flour and cook for 2-3 minutes. Don't worry if the flour sticks to the bottom because it will release when the milk is added.
- Add the milk and Worcestershire sauce and stir until thickened.
- Add the cheeses and continue to stir, allowing the cheeses to melt. Add ¼ cup of reserved pasta water. If the sauce looks too thick, add additional pasta water. Note: If you're using frozen spinach add it in this step.
- Add the cooked pasta to the artichoke cheese sauce and combine together. Cook together for 3 minutes.
- Turn off the heat and add the fresh spinach. Salt the fresh spinach, if desired.
- Combine the spinach with the other ingredients.
- Serve warm, enjoy and cheers 🥂