Easy 30-Minute Spinach Artichoke Pasta Recipe

Spinach artichoke pasta is the pasta version of spinach artichoke dip, combining a creamy sauce with veggies and pasta for a weeknight meal or dinner party entree. Recipes for this dish often follow many of the same steps involved in making the classic dip.

Here are helpful tips to make a dish of spinach artichoke pasta:

1. 1. Utilize frozen or fresh spinach. If you’re unable to use fresh spinach, use frozen spinach that has thawed completely. Squeeze out as much moisture as possible before you add the formerly frozen spinach to your pasta dish.
2. 2. Choose the right artichokes. Use jarred or canned artichoke hearts packed in oil or water. If you use marinated artichokes packed in oil and flavored with spices, be sure to drain them well.
3. 3. Substitutions are welcome. Make the spinach artichoke pasta to your exact preferences by adding or subtracting ingredients. You can swap in kale or mustard greens for the spinach, crumble bacon on top, mix in a pinch of crushed red pepper flakes, or use heavy cream in place of cream cheese.
4. 4. Use a single pot for easy cleanup. You can make spinach artichoke pasta using a one-pot method. Add chicken broth, milk, salt, and pepper to a large, high-sided skillet and submerge your linguine or penne pasta in the liquid, mixing everything. Cover the skillet and let the pasta simmer for 12 minutes, or until it’s al dente. Then add the spinach and chopped artichoke hearts, allowing them to cook further, until the spinach wilts. Lastly, stir in grated parmesan cheese to thicken the sauce and complete the creamy stovetop dish.
5. 5. Store in individual containers. Spinach artichoke pasta reheats well, so consider packing individual portions in to-go containers. Alternatively, divide portions into casserole dishes, cover them with plastic wrap, and store them in the refrigerator for up to two days before reheating the pasta for a few minutes in the oven.