What type of pasta works best for spinach artichoke pasta?

Penne pasta is a popular choice for spinach artichoke pasta because its tubular shape holds the creamy sauce well. However, other short pasta shapes like fusilli, farfalle (bowtie), or rigatoni also work great as they help capture the sauce. Long noodles like fettuccine or linguine can be used for a different texture but may not hold the sauce as evenly. Choose pasta based on your preference, keeping in mind that sturdier shapes complement the creamy sauce better.

Can I use frozen spinach to make spinach artichoke pasta?

Yes, frozen spinach is a convenient option for spinach artichoke pasta. Use a 10-ounce package of frozen chopped spinach, thaw it completely, and squeeze out as much water as possible before cooking. Removing excess moisture prevents the sauce from becoming watery and helps maintain the dish’s creamy texture. Adding thawed and drained spinach directly to the sautéed garlic and butter helps incorporate it smoothly.

How do I avoid the sauce from becoming too watery in spinach artichoke pasta?

To keep the sauce creamy and not watery, thoroughly drain any canned artichokes and squeeze excess liquid from spinach, whether frozen or fresh. Cook off excess moisture by sautéing spinach and artichokes before adding cream or cheese. Use thickening ingredients like cream cheese or grated Parmesan to give the sauce body. Also, avoid overcooking the pasta in the sauce to prevent separation.

Is spinach artichoke pasta suitable for a vegetarian diet?

Yes, spinach artichoke pasta can easily fit into a vegetarian diet. Most recipes include ingredients like pasta, spinach, artichokes, cream cheese, Parmesan, and garlic, all of which are vegetarian-friendly. To keep it strictly vegetarian, use pasta made without eggs if preferred. Avoid adding meat or chicken broth and choose vegetable-based seasonings.

Can I make spinach artichoke pasta ahead of time and reheat it?

Spinach artichoke pasta can be prepared ahead and stored in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently on the stovetop or microwave to prevent the sauce from separating. Adding a splash of milk, cream, or broth while reheating helps restore creaminess. For best texture, avoid freezing as the dairy-based sauce may separate when thawed.

Spinach Artichoke Pasta Recipe With Creamy Garlic Sauce

Name: Spinach Artichoke Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: – 6 tablespoons salted butter, divided; – 4 cloves garlic, finely chopped; – 2 (5- to 6-ounce) bags baby spinach; – 2 (15-ounce) cans artichoke hearts, drained and halved; – 3 tablespoons all-purpose flour; – 3 cups whole milk; – 1/2 cup grated parmesan cheese; – 1 1/2 cups grated mozzarella or Monterey Jack cheese; – Kosher salt and ground black pepper, to taste; – 1/4 teaspoon cayenne pepper; – 1/2 cup low-sodium chicken broth (optional); – 12 ounces penne pasta, cooked until al dente; – 1/2 cup seasoned panko breadcrumbs, for serving; – Crushed red pepper, to taste (for serving)

Description

🌿 Enjoy a comforting and creamy Spinach Artichoke Pasta packed with nutritious greens and rich cheese.
🧄 The garlicky sauce paired with tender artichokes and pasta creates a flavorful and satisfying meal perfect for any day.

Ingredients

– 6 tablespoons salted butter, divided

– 4 cloves garlic, finely chopped

– 2 (5- to 6-ounce) bags baby spinach

– 2 (15-ounce) cans artichoke hearts, drained and halved

– 3 tablespoons all-purpose flour

– 3 cups whole milk

– 1/2 cup grated parmesan cheese

– 1 1/2 cups grated mozzarella or Monterey Jack cheese

– Kosher salt and ground black pepper, to taste

– 1/4 teaspoon cayenne pepper

– 1/2 cup low-sodium chicken broth (optional)

– 12 ounces penne pasta, cooked until al dente

– 1/2 cup seasoned panko breadcrumbs, for serving

– Crushed red pepper, to taste (for serving)

Instructions

1-Melt 2 tablespoons butter in a large pot or skillet. Add garlic and spinach; cook until wilted, about 1 minute. Remove spinach and set it aside.

2-Add 2 more tablespoons butter to the pot. Increase heat to medium-high. Add artichoke hearts; cook 1-2 minutes until slightly colored. Remove artichokes and set them aside too.

3-Reduce heat to low. Melt the remaining 2 tablespoons butter. Sprinkle in flour and whisk it in. Gradually pour in milk, whisking constantly until the sauce thickens, about 3-4 minutes. Stir in parmesan, mozzarella or Jack cheese, salt, pepper, and cayenne until the cheese melts. If the sauce is too thick, thin it with the optional chicken broth.

4-Add the cooked artichokes and pasta to the sauce, tossing gently. Fold in the spinach. Transfer everything to a serving bowl. Top with panko breadcrumbs and crushed red pepper. Serve immediately.

Notes

🍝 Substitute penne with fusilli, fettuccine, or bowtie for variety.
❄️ Use frozen chopped spinach if defrosted and thoroughly drained.
🔥 Toast panko breadcrumbs in olive oil over medium heat for extra crunch before topping.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving

Keywords: Spinach Artichoke Pasta, Creamy Garlic Sauce, Vegetarian Pasta, Comfort Food