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.
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
Calories: 626kcalCarbohydrates: 65gProtein: 18gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 81mgSodium: 613mgPotassium: 445mgFiber: 5gSugar: 5gVitamin A: 3746IUVitamin C: 12mgCalcium: 246mgIron: 2mg
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