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- 12 oz pasta (your choice of fusilli or penne) - 2 cups fresh spinach, roughly chopped - 1 can (14 oz) artichoke hearts, drained and roughly chopped - 4 cloves garlic, minced - 1 medium onion, diced - 1 cup vegetable broth - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 teaspoon Italian seasoning - Salt and freshly cracked black pepper to taste - 2 tablespoons extra virgin olive oil These ingredients create a rich and creamy pasta dish. The artichokes and spinach give great flavor and texture. You can use any pasta shape that you like. I often choose fusilli or penne for their ability to hold sauce well. - Red pepper flakes (for a touch of spice) - Additional grated Parmesan cheese - Fresh parsley, chopped Garnishing your dish makes it look more appealing. Red pepper flakes add nice heat, while parsley adds color. Extra cheese always makes it better! - Servings: 4 - Calories per serving: Approximately 600 - Protein: 20g - Carbohydrates: 60g - Fat: 30g - Fiber: 4g This dish offers a balance of flavors and nutrients. The cheese and cream provide protein and fat, while spinach adds fiber and vitamins. It’s a hearty meal that satisfies without being overly heavy. {{ingredient_image_2}} Start by heating 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Once hot, add 1 medium diced onion. Sauté the onion for about 3-4 minutes. You want it to turn soft and clear. Next, add 4 minced garlic cloves. Cook for 1 more minute. The garlic should smell great, but don’t let it burn. Now, it’s time to make the sauce. Pour in 1 cup of vegetable broth and 1 cup of heavy cream. Stir well to blend everything together. Bring this mixture to a gentle simmer. This helps all the flavors mix and get tasty. Add 12 oz of uncooked pasta to the pot. Use either fusilli or penne. Sprinkle in 1 teaspoon of Italian seasoning, along with salt and freshly cracked black pepper to taste. Stir everything well to ensure the pasta is covered in the liquid. Cover the pot and cook for about 10-12 minutes. Stir occasionally. You want the pasta to be al dente, with most of the liquid soaked up. Once the pasta is cooked, take the pot off the heat. Stir in 2 cups of roughly chopped fresh spinach and 1 cup of grated Parmesan cheese. This will make the dish creamy and delicious. The spinach should wilt right away. Serve your pasta right away. Use wide, shallow bowls to show off the colors. You can add more Parmesan cheese on top if you like. For a little kick, sprinkle some red pepper flakes. Enjoy your creamy delight! When making One-Pot Spinach Artichoke Pasta, you want the right pasta. Fusilli and penne work best. Their shapes hold sauce well and add texture. Fusilli’s twists catch bits of spinach and artichokes. Penne's tubes hold the cream, making each bite rich. Use what you prefer. Just make sure it’s not too thin or delicate. A creamy sauce makes this dish shine. Start with heavy cream for richness. It blends smoothly with the vegetable broth. This mix creates a luscious base. Always stir well to combine flavors. Add Italian seasoning for a herbal touch. Taste as you go and adjust salt and pepper. This way, you ensure every bite is flavorful. Want to take this dish further? Think about adding more flavors. A squeeze of lemon brightens the dish. It adds a zesty kick that balances the creaminess. You can also sprinkle in some red pepper flakes. This adds warmth and a little heat. Lastly, fresh herbs like basil or parsley can bring freshness. Don’t be afraid to experiment. Your taste buds will love it! Pro Tips Fresh Ingredients Matter: Using fresh spinach and high-quality artichoke hearts will elevate the flavor of your dish significantly. Customize Your Pasta: Feel free to use whole wheat or gluten-free pasta for a healthier option or to accommodate dietary restrictions. Save Some Cheese: Reserve a bit of Parmesan cheese for garnishing the finished dish; it adds a nice touch and enhances presentation. Make It Ahead: This dish can be made ahead of time and reheated. Just add a splash of broth or cream when reheating to maintain creaminess. {{image_4}} You can make this dish heartier by adding chicken. Start with cooked chicken breast. Dice it into small pieces and sauté it with the onion and garlic. This adds protein and makes the meal more filling. It also gives a nice texture to the creamy sauce. Feel free to use leftover chicken or rotisserie chicken for ease. To make a vegan version, replace heavy cream with coconut milk or cashew cream. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. Make sure to check that your vegetable broth is vegan-friendly. This keeps the dish creamy while making it plant-based and still delicious. You can mix in other veggies to enhance the taste. Consider adding bell peppers, mushrooms, or zucchini. Sauté these with the onion and garlic for extra flavor. You can also throw in some cherry tomatoes for a burst of sweetness. This not only adds color but also boosts the nutrition of your meal. To keep your one-pot spinach artichoke pasta fresh, let it cool first. Place it in an airtight container. This helps avoid moisture loss. Store it in the fridge for up to three days. If you know you won’t eat it soon, consider freezing it. When reheating, add a splash of broth or cream. This keeps the pasta creamy and moist. Use the stovetop for best results. Heat on low while stirring gently. You can also use a microwave; just cover it to keep moisture in. To freeze, portion the pasta into freezer-safe bags. Flatten the bags for easy stacking. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it as mentioned above for a tasty meal. One-pot spinach artichoke pasta stays fresh in the fridge for about 3 to 4 days. Store it in an airtight container. This keeps the pasta moist and tasty. If you want to enjoy it later, make sure to cool it down first before placing it in the fridge. Yes, you can use frozen spinach and artichokes. Just thaw them first and drain any excess water. Frozen veggies can save time and still taste great. They work well in this dish, keeping it easy and convenient. If you want a lighter dish, there are good substitutes for heavy cream. You can use half-and-half, whole milk, or even coconut milk for a dairy-free option. Each will change the flavor a bit but will still make your pasta creamy. Absolutely! You can use gluten-free pasta for this recipe. Many brands offer tasty gluten-free options, like brown rice or chickpea pasta. This way, you can enjoy the creamy delight without worrying about gluten. In this post, we covered essential ingredients and how to create a tasty one-pot pasta. I shared step-by-step instructions for preparing, cooking, and serving it. Tips on pasta choices and sauce perfection added extra value. Plus, we explored fun variations and storage tips to keep your dish fresh. With these insights, you can now make a delicious and satisfying meal. Enjoy your cooking!

One-Pot Spinach Artichoke Pasta Delight

A creamy and flavorful one-pot 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 500 kcal

Ingredients
  

  • 12 oz pasta (fusilli or penne)
  • 2 cups fresh spinach, roughly chopped
  • 1 can (14 oz) artichoke hearts, drained and roughly chopped
  • 4 cloves garlic, minced
  • 1 medium onion, diced
  • 1 cup vegetable broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • to taste salt and freshly cracked black pepper
  • 2 tablespoons extra virgin olive oil
  • optional red pepper flakes (for garnish)

Instructions
 

  • In a large pot, heat the extra virgin olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until the onion becomes translucent and soft.
  • Stir in the minced garlic and cook for an additional 1 minute until it's fragrant, being careful not to let it burn.
  • Add the chopped artichoke hearts to the pot, stirring them in and cooking for 2 minutes to meld the flavors.
  • Pour in the vegetable broth and heavy cream, stirring to combine thoroughly. Bring the mixture to a gentle simmer, allowing the flavors to develop.
  • Add the uncooked pasta to the pot along with the Italian seasoning, salt, and freshly cracked black pepper. Stir everything together to ensure that the pasta is submerged in the liquid.
  • Cover the pot and cook for approximately 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
  • Remove the pot from heat and stir in the chopped spinach and grated Parmesan cheese. Mix until the spinach wilts and the cheese transforms the dish into a creamy delight.
  • Taste your dish and adjust the seasoning if necessary, adding extra salt, pepper, or red pepper flakes for a touch of heat according to your preference.
  • Serve your pasta immediately, garnished with additional Parmesan cheese and a sprinkle of red pepper flakes if you're a fan of spice.

Notes

Serve in wide, shallow bowls for presentation. Garnish with parsley for added freshness.
Keyword artichoke, creamy, one-pot, pasta, spinach