Light, fresh, and perfect for spring, you’re going to love this Creamy Spinach Artichoke Pasta. Hot buttered pasta tossed with spinach and artichokes in a creamy, garlicky, parmesan sauce. Simple, yet elegant. Perfect for date night or a quick weeknight dinner. Ready in under 30 minutes.
I first got the idea for this Spinach Artichoke Pasta from my love for Spinach Artichoke Dip. Do you ever have a great, original idea then google it only to find that it’s already been thought of? That happens to me all the time. 🙂
Like many recipes (I eventually found), I first thought to make this pasta dish using a thinned out spinach artichoke dip as the sauce. The only problem was that it turned out a little too thick and goopy. I wanted something light, fresh, and perfect for spring – the height of artichoke season, not something stick-to-your-ribs heavy that I might like on a game day in November.
I turned to my go-to parmesan cream sauce as the base for this recipe. It’s creamy, garlicky, and cheesy and clings to the pasta in a wonderful way. I added canned artichoke hearts, cut into quarters, and a big handful of baby spinach.
I used plain artichoke hearts canned in water, not marinated artichoke hearts, for their delicate, earthy flavor. You can substitute frozen artichoke hearts. Thyme and parmesan round out the flavors and make the perfect flavor complement.
Serve this Creamy Spinach Artichoke Pasta as a main course for a vegetarian meal or as a side dish to accompany roast chicken, salmon, or a grilled steak. I love to slice up some grilled chicken breasts and toss them in for a one dish meal.
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Recipe
Creamy Spinach Artichoke Pasta
Ingredients
For the Pasta:
- 1 pound linguine (454g)
- 1 tablespoon butter (.5oz, 14g)
For the Sauce:
- 2 tablespoons olive oil or butter (1oz, 28g)
- 1 medium onion diced
- 5 cloves garlic finely minced
- ¾ cup chicken broth (6oz, 170g)
- 1 ½ cup cream or half and half (12oz, 340g)
- ¾ cup finely grated parmesan cheese (3oz, 85g)
- 6 ounce bag of baby spinach leaves whole or roughly chopped (170g)
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 14 oz artichoke hearts in water (397g drained, rinsed, and quartered)
- Red pepper flakes salt, and pepper to taste
Instructions
For the Pasta:
- Bring a large pan of salted water to a boil. Add the pasta and cook until al dente. Drain and toss with butter.
For the Sauce:
- Heat olive oil or butter in a skillet over medium heat.
- Add onions and cook until softened.
- Add the garlic. Stir and cook for about 1 minute.
- Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.
- Add cream and bring to a simmer. Allow to simmer for 2 minutes.
- Turn off heat and whisk in parmesan until melted.
- Stir in baby spinach. Gently stir in artichoke hearts.
- Salt and pepper to taste.
- Combine pasta and sauce.
- Serve.
Notes
- Serve this Creamy Spinach Artichoke Pasta as a main course for a vegetarian meal or as a side dish to accompany roast chicken, salmon, or a grilled steak. I love to slice up some grilled chicken breasts and toss them in for a one dish meal.
Nutrition
Enjoy, friends!
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Corita says
Just an FYI: While asparagus is definitely a spring veggie, artichokes are actually ready to harvest toward the end of summer (late July or August)
Chef Mimi says
This is fabulous. But I think somehow I haven’t been getting your emails - I’ll sign up again. Great recipe.
Kelly says
Thanks so much, Mimi!
Kelsie | the itsy-bitsy kitchen says
Kelly, I am 100% going to try this! Artichoke hearts are my favorite food of all time--add them to pasta and I love them even more!
Kelly says
Kelsie, I've been going crazy with the artichoke hearts these past few weeks. I just want to put them in everything! Thanks so much!
Karen (Back Road Journal) says
I don't know anyone who doesn't love spinach artichoke dip so I know this would be a big hit at our dining table.
Kelly says
It's a delicious combination! Thanks so much, Karen!
Jeff the Chef says
I love this pasta! I've had something like it before, but not with artichokes, and I love artichokes!
Kelly says
It's light, fresh, and so delicious! Thanks so much, Jeff!
Adina says
Beautiful pictures! I am glad the dish uses artichokes from a jar, fresh one I can only get about once a year around here...
Kelly says
I know what you mean, Adina. And it's so much faster using jarred/canned ones. Thanks so much!
mjskitchen says
My husband is in the movie business and we have had many discussions on "is there a movie plot that hasn't been make or a recipe idea that hasn't been cooked." 🙂 The nice thing about recipes, you can always add your special touch to make it different. Your pasta is beautiful and looks absolutely delicious.
Kelly says
I often wonder how they keep coming up with new ideas for movies, yet they still come up with amazing ones. Even remakes of old movies are cool because of the advance in technology. Thanks so much, MJ!
Cheyanne @No Spoon Necessary says
This pasta has me drooling!!!! I love anything spinach and artichoke, so pair that with pasta and your creamy parmesan sauce?! SOLD! I am definitely making this for dinner soon! Pinned!
Kelly says
It's such an awesome combination! What I love about this pasta dish is how light and fresh it turned out. Thanks so much, Chey!
John / Kitchen Riffs says
Terrific looking dish! That sauce looks killer. And I'll never -- N E V E R -- turn down artichokes. Really creative recipe -- thanks.
Kelly says
I've been on such an artichoke binge lately - I'm obsessed! They add such a lovely flavor to so many dishes. Thanks so much, John!
Kathy @ Beyond the Chicken Coop says
Oh my goodness! This looks so delicious. Artichoke dip is one of my favorites and I love that you've turned it into a lovely main dish! This is a perfect, elegant dish!
Kelly says
It really is very elegant, but also quick and easy! Thanks so much, Kathy!
Marie says
What I hate more is when I come up with a great idea only to find it on the front cover of a magazine a week before I post it. Noooooooo! Back to the important stuff though, this pasta looks fantastic. Creamy, light and super delicious.
Kelly says
Ugh! Well, at least you know you're spot on with what's hot! Thanks so much, Marie!
Katherine | Love In My Oven says
Kelly, this happens to me ALL THE TIME. My husband and I almost have a little game going where we think of strange recipe ideas and then go see if its been done. I swear, its all been done! Haha. Either way, I've never seen anything like this and it looks SO good!! The perfect spring dish!
Kelly says
Haha! That's a fun game! I think I'll google chocolate covered artichokes and see if we have a winner! In any case, it is a delicious dish. Thanks so much, Katherine!
Laura says
So perfect, Kelly! I love the idea of non-marinated artichokes in this, too! My son has just discovered he actually likes artichokes, so I may be making this soon - anything with a garlic Parmesan sauce is a hit for us! Thanks for the recipe!
Kelly says
Yes, I think the marinated artichokes would have been overpowering in this dish. The plain canned or even frozen artichokes keep the flavors very mild and delicate. So awesome that your son like artichokes! Thanks so much, Laura!
Melissa Griffiths says
I love light and fresh pasta- nothing heavy! Looks so yummy!
Kelly says
It's perfect! Thanks so much, Melissa!