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To make creamy spinach artichoke pasta, gather these ingredients: - 8 oz (225g) pasta of your choice (penne or fettuccine highly recommended) - 1 tablespoon extra virgin olive oil - 3 cloves garlic, finely minced - 1 cup fresh spinach, roughly chopped - 1 cup canned artichoke hearts, drained and coarsely chopped - 1 cup heavy cream - 1/2 cup cream cheese, softened to room temperature - 1/2 cup freshly grated Parmesan cheese, plus extra for serving - 1/2 teaspoon garlic powder - Salt and freshly cracked black pepper, to taste - Red pepper flakes, optional (for a spicy kick) - Fresh parsley, finely chopped, for garnish When choosing pasta, I suggest using penne or fettuccine. These shapes hold the creamy sauce well. Penne's tubular shape captures the sauce inside, while fettuccine offers a smooth and rich experience. You can also try spaghetti or rigatoni for a twist! If you need to swap out ingredients, here are some ideas: - Pasta: Use whole wheat or gluten-free pasta for a healthier option. - Cream Cheese: Greek yogurt or ricotta can replace cream cheese for a lighter dish. - Heavy Cream: Coconut cream or almond milk can offer a dairy-free alternative. - Spinach: Kale or arugula works well if you prefer different greens. Feel free to mix and match based on what you have at home! For the full recipe, check the section dedicated to it. First, you need to cook the pasta. Bring a large pot of salted water to a boil. Add 8 oz of your chosen pasta, like penne or fettuccine. Cook it until it is al dente, according to package directions. Once done, drain the pasta but save about 1/2 cup of the pasta water for later. Set the pasta aside. Next, let’s sauté our aromatics. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Once hot, add 3 cloves of finely minced garlic. Sauté for 1-2 minutes until the garlic smells good but is not browned. This step adds a lot of flavor! Now, it’s time to make the creamy sauce. Add 1 cup of roughly chopped spinach and 1 cup of drained and coarsely chopped artichoke hearts to the skillet. Cook for about 3-4 minutes until the spinach wilts. Lower the heat and pour in 1 cup of heavy cream and 1/2 cup of softened cream cheese. Stir until the cream cheese melts and the sauce becomes smooth. Take the cooked pasta and add it to your creamy sauce in the skillet. Toss everything gently until the pasta gets coated well. If the sauce looks too thick, mix in some of that reserved pasta water. This helps you get the perfect creamy texture. To finish, sprinkle in 1/2 cup of freshly grated Parmesan cheese and 1/2 teaspoon of garlic powder. Season with salt and freshly cracked black pepper. If you like spice, add red pepper flakes. Stir everything together until it's hot. Serve the creamy spinach artichoke pasta on plates, garnishing with finely chopped parsley and more Parmesan cheese if you want. Enjoy your delightful dinner dish! To make a creamy sauce, focus on a few key steps. Start with low heat. This helps the cream and cheese blend well. If your sauce is too thick, add pasta water slowly. This water adds flavor and helps thin out the sauce. Stir constantly while you add the water. This keeps the sauce smooth and creamy. This creamy spinach artichoke pasta pairs well with many sides. A simple green salad adds freshness. Garlic bread is a great choice too. If you want some protein, grilled chicken or shrimp works well. You can also serve it with roasted vegetables for a healthy touch. Store leftover pasta in an airtight container. It will stay fresh in the fridge for about three days. When you reheat, add a splash of cream or pasta water. This avoids drying the dish out. Heat it gently on the stove or in the microwave. Stir often to keep the sauce creamy. For best results, enjoy your pasta fresh. For the full recipe, refer to the earlier section. {{image_4}} If you want a meat-free meal, this pasta is perfect. You can add more veggies like mushrooms, bell peppers, or zucchini. These veggies give a nice texture and flavor. You could also swap the heavy cream with nut milk for a lighter option. This keeps it creamy while being plant-based. For a filling meal, add protein. Grilled chicken or shrimp are great choices. You can also use chickpeas or white beans for a plant-based protein. This helps you feel satisfied while enjoying the creamy taste. Just cook them separately and mix them in when you combine the pasta and sauce. If you need a gluten-free dish, choose gluten-free pasta. Many brands make pasta from rice or corn that tastes great. You can follow the same cooking instructions. The creamy sauce is already gluten-free, so you won't miss a thing. Enjoy your meal without worry! For the full recipe, check the detailed steps above. Yes, you can make creamy spinach artichoke pasta ahead of time. Just cook and cool the pasta and sauce separately. Store them in airtight containers in the fridge. When ready to eat, reheat the sauce and mix it with the pasta. This keeps the flavors fresh and delicious. If you want a different taste, you can use ricotta cheese or Greek yogurt. Both options add creaminess without the same flavor as cream cheese. You can also try mascarpone for a richer texture. Just remember, each option gives a unique taste to your dish. To add heat, sprinkle in red pepper flakes when cooking the sauce. You can also use diced jalapeños or a dash of hot sauce for extra spice. Adjust the amount based on your spice level. Taste as you go to find the perfect balance for you. Creamy spinach artichoke pasta is a rich and tasty dish. It combines fresh spinach and artichokes with a creamy sauce. You will love how easy it is to make. This dish is perfect for dinner or a special gathering. It feels fancy but is simple enough for any home cook. To make this dish shine, focus on a few key skills: - Sautéing: Start by heating olive oil and cooking garlic until it smells great. This step builds flavor. - Simmering: Lower the heat to let the sauce gently cook. This creates a smooth blend of cream and cheese. - Tossing: Mix the pasta and sauce carefully. You want every noodle coated nicely. If it gets thick, add some pasta water to loosen it up. Mastering these techniques will help you create a dish that looks and tastes amazing. This creamy dish packs a lot of flavor and nutrients. Here’s a quick look at what you get per serving: - Calories: About 600 - Protein: 20g - Fat: 35g - Carbohydrates: 50g - Fiber: 4g The fresh spinach adds vitamins, while the artichokes offer fiber. This meal is a great way to enjoy comfort food while getting some nutrients. In this article, we explored the key ingredients and steps for making creamy spinach artichoke pasta. We covered ingredient options, cooking methods, and common questions. Remember to try different pasta types and experiment with vegetarian or gluten-free choices. These small changes can make a big difference. Cooking is fun and allows for creativity. Enjoy each bite and share your tasty dish with friends!

Creamy Spinach Artichoke Pasta

Indulge in a culinary delight with this creamy spinach artichoke pasta recipe! Perfectly cooked pasta swirls in a rich sauce made from fresh spinach, artichokes, and creamy cheeses. This quick and easy dish is ideal for dinner or a cozy night in. Ready in just 30 minutes, it'll impress family and friends alike.
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Ingredients
  

8 oz (225g) pasta of your choice (penne or fettuccine highly recommended)

1 tablespoon extra virgin olive oil

3 cloves garlic, finely minced

1 cup fresh spinach, roughly chopped

1 cup canned artichoke hearts, drained and coarsely chopped

1 cup heavy cream

1/2 cup cream cheese, softened to room temperature

1/2 cup freshly grated Parmesan cheese, plus extra for serving

1/2 teaspoon garlic powder

Salt and freshly cracked black pepper, to taste

Red pepper flakes, optional (for a spicy kick)

Fresh parsley, finely chopped, for garnish

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to the package directions until it reaches an al dente texture. Once cooked, drain the pasta and reserve approximately 1/2 cup of the pasta water for later use. Set the pasta aside.

    Sauté the Aromatics: In a large skillet over medium heat, warm the olive oil. Add the minced garlic to the skillet and sauté for about 1-2 minutes, stirring frequently, until the garlic becomes fragrant but is not browned.

      Incorporate the Vegetables: Add the chopped spinach and artichoke hearts to the skillet. Cook for approximately 3-4 minutes, or until the spinach wilts and the artichokes are heated through.

        Create the Creamy Sauce: Lower the heat to a gentle simmer. Pour in the heavy cream, followed by the softened cream cheese. Stir continuously until the cream cheese melts completely, creating a smooth and creamy sauce.

          Combine Pasta and Sauce: Add the drained pasta to the creamy sauce in the skillet. Toss gently until the pasta is well-coated with the sauce. If you find the sauce is too thick, gradually mix in some of the reserved pasta water until you achieve your desired creamy consistency.

            Enhance the Flavors: Sprinkle in the grated Parmesan cheese, garlic powder, and generously season with salt, freshly cracked black pepper, and red pepper flakes if desired. Stir well, ensuring everything is combined and heated through.

              Plate and Serve: Carefully transfer the creamy spinach artichoke pasta to serving plates. Garnish each plate with a sprinkle of freshly chopped parsley and additional grated Parmesan cheese, if desired, for an extra touch of flavor and presentation.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4