Go Back
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

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.
5 from 15 votes

Ingredients
  

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:

  • 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.
Tried this recipe?Let us know how it was!