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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. #pasta #dinner #easy #recipe #artichoke #spinach #under30minutes #quick #weeknight

Creamy Spinach Artichoke Pasta


Description

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.


Ingredients

Scale

For the Pasta:

  • 1 pound linguine ((454g))
  • 1 tablespoon butter ((.5oz, 14g))

For the Sauce:

  • 2 tablespoons olive 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 can artichoke hearts in water ((397g) drained, rinsed, and quartered)
  • Red pepper flakes (salt, and pepper to taste)

Instructions

For the Pasta:

  1. 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:

  1. Heat olive oil or butter in a skillet over medium heat.
  2. Add onions and cook until softened.
  3. Add the garlic. Stir and cook for about 1 minute.
  4. Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.
  5. Add cream and bring to a simmer. Allow to simmer for 2 minutes.
  6. Turn off heat and whisk in parmesan until melted.
  7. Stir in baby spinach. Gently stir in artichoke hearts.
  8. Salt and pepper to taste.
  9. Combine pasta and sauce.
  10. Serve.
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