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This creamy spinach artichoke pasta blends rich flavors and textures. It uses simple ingredients you can find easily. The dish is perfect for a weeknight meal or a cozy gathering. You will love how fast it comes together. - 12 oz pasta (penne or fettuccine) - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1 cup heavy cream - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil for garnish - A splash of lemon juice to add brightness - Red pepper flakes for a little heat - Sun-dried tomatoes for a sweet touch - Grilled chicken for extra protein - Crumbled feta cheese for a tangy bite Using these optional ingredients can take your dish to the next level. Feel free to mix and match to find your favorite combination. Start by bringing a large pot of salted water to a boil. Use about 4 quarts of water for every 12 ounces of pasta. Add the pasta to the pot and cook it according to the package instructions. You want it to be al dente, which means it should be firm but not hard. This usually takes about 8 to 10 minutes. Once done, drain the pasta in a colander and set it aside. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and sauté for about 1 minute. You want the garlic to be fragrant but not burnt. Next, add 1 cup of chopped artichoke hearts. Sauté these for 2 to 3 minutes until they are warm. Now, pour in 1 cup of heavy cream and stir it well. Let it simmer for 3 to 4 minutes until it thickens. Lower the heat and add 1 cup of shredded mozzarella cheese. Stir until it melts into the cream. Finally, add 1 cup of chopped spinach and 1 teaspoon of Italian seasoning. Cook for another 2 to 3 minutes until the spinach wilts. Now it’s time to bring it all together! Toss the cooked pasta into the creamy sauce. Mix it well so every piece of pasta gets coated. Season it with salt and pepper to taste. Remove the skillet from the heat and stir in 1/2 cup of grated Parmesan cheese. Let it sit for a couple of minutes to thicken further. Serve your dish hot, garnished with fresh basil leaves and extra Parmesan if you like. For the full recipe, check out the detailed steps above. To make your sauce creamy, use heavy cream. It gives the best texture. Heat the cream slowly. Stir it gently. This helps it thicken well. You can also blend in some mozzarella cheese. It melts nicely and adds richness. For an even creamier sauce, add a splash of pasta water. This will help bind everything together. If you want a dairy-free version, swap heavy cream for coconut milk. It gives a nice flavor without dairy. Use vegan cheese instead of mozzarella and Parmesan. Nutritional yeast can add a cheesy taste too. You can also try cashew cream for creaminess. Just soak cashews in water, blend until smooth, and add it to your sauce. Season your dish well for the best taste. Besides salt and pepper, try adding garlic powder or onion powder. A squeeze of lemon juice can brighten the flavors. Fresh herbs like basil or parsley are great too. You can even add a pinch of red pepper flakes for a little heat. Remember, taste as you go! Adjust the seasonings to your liking for the perfect dish. For even more tips, check out the Full Recipe for Spinach Artichoke Pasta. {{image_2}} You can easily add chicken to your spinach artichoke pasta. Grilled or sautéed chicken works well. Start by cooking the chicken separately. Once it’s done, slice it into strips. Toss it in with the creamy sauce before mixing in the pasta. The chicken adds protein and makes the meal more filling. This variation is great for a hearty dinner. You can also mix in other veggies. Frozen peas are a quick and tasty option. Simply add them during the last few minutes of cooking. Sun-dried tomatoes provide a burst of flavor. Chop them up and stir them into the sauce. Both options add color and nutrition to the dish. Feel free to experiment with your favorite veggies. Cheese is a key part of this dish. If you want a twist, try feta or goat cheese. Both bring a tangy flavor that pairs well with spinach and artichokes. Simply crumble them into the sauce before adding the pasta. For a dairy-free option, use vegan cheese. Look for brands that melt well. This way, everyone can enjoy this creamy pasta. For the full recipe, check out the details above. Store any leftover spinach artichoke pasta in an airtight container. This keeps it fresh. Place it in the fridge. It will last for about three days. Make sure to cool it down first before sealing. This helps prevent condensation inside the container. When you're ready to eat the leftovers, reheat them on the stove for best flavor. Add a splash of water or cream to keep the pasta moist. Heat it gently over medium-low heat. Stir often to prevent sticking. You can also use a microwave. Just cover the bowl with a lid or wrap. Heat in short bursts of 30 seconds. Stir between each burst until it's warm. You can freeze this pasta for later. Let it cool completely first. Then, place it in a freezer-safe container or bag. Try to remove as much air as possible. Label it with the date. It can stay good for up to three months. When you're ready to eat it, thaw it in the fridge overnight. Reheat it as described above. Enjoy a quick meal anytime! For the full recipe, check out the details above. You can serve this pasta with many sides. A simple green salad works well. Garlic bread is also a great choice. You can even pair it with grilled chicken for extra protein. Yes, you can prepare this dish ahead of time. Cook the pasta and sauce separately. Store them in the fridge. When ready to eat, reheat and combine. This way, you save time on busy days. To make this dish gluten-free, use gluten-free pasta. Many brands offer great options that taste good. Check the label to ensure the pasta is certified gluten-free. To boost the flavor, add more garlic or herbs. Fresh basil and parsley add brightness. A dash of lemon juice can also lift the dish. For a kick, sprinkle some red pepper flakes on top. These simple tweaks make a big difference. For the complete cooking process, check out the Full Recipe for details. In this post, we explored how to create the best Spinach Artichoke Pasta. I covered the main ingredients and optional extras that can boost flavor. You learned step-by-step instructions for cooking the pasta and sauce. I shared tips for a creamy sauce and dairy-free options. We looked at tasty variations and how to store leftovers. Now, you can enjoy a delicious meal while customizing it your way. Let's bring flavor and comfort to your table!

Spinach Artichoke Pasta

Indulge in the deliciousness of creamy spinach artichoke pasta! This easy recipe combines tender pasta with vibrant spinach and savory artichokes, all wrapped in a rich, cheesy sauce. Perfect for a weeknight dinner or a cozy gathering, it’s quick to prepare and full of flavor. Ready to impress your taste buds? Click through for the full recipe and make this delightful dish tonight!
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Ingredients
  

12 oz pasta (penne or fettuccine)

1 cup fresh spinach, chopped

1 cup canned artichoke hearts, drained and chopped

1 cup heavy cream

1 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil for garnish

Instructions
 

Bring a large pot of salted water to a boil. Add the pasta and cook 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, being careful not to burn it.

      Add the chopped artichoke hearts and sauté for another 2-3 minutes until they’re warmed through.

        Pour in the heavy cream and stir to combine, letting it simmer for about 3-4 minutes until it begins to thicken.

          Lower the heat and add the mozzarella cheese, stirring until it melts into the sauce.

            Add the chopped spinach and Italian seasoning to the skillet. Cook for another 2-3 minutes, until the spinach is wilted.

              Toss the cooked pasta in the creamy mixture until evenly coated. Season with salt and pepper to taste.

                Remove from heat and stir in the grated Parmesan cheese. Let it sit for a couple of minutes to thicken further.

                  Serve hot, garnished with fresh basil leaves and extra Parmesan if desired.

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