Spinach and Artichoke Pasta
Inspired by the popular mid-century dip, our spinach and artichoke pasta transforms this classic flavor combination into an extraordinary and timeless dish. It features a creamy, tangy sauce made with ricotta and cream cheese that beautifully brings out the bold, beloved flavors of spinach and artichoke—and you only need one pot to make it!
Why you’ll love this spinach and artichoke pasta recipe
We knew this recipe would be good, but we didn’t expect it to be this amazing! It’s creamy and rich without being overpowering. The combination of ricotta cheese, with its light sweetness, paired with the tanginess of the cream cheese, works so well together, enhancing the bold flavors of the artichokes and spinach.
With a simple recipe and the added bonus of using just one pot, it’s a convenient and low-fuss meal. Plus, it incorporates spinach and artichokes, which pack some nutritional benefits to a comforting meal.
If you like this recipe, you have to try this creamy zucchini pasta, and this spinach ricotta pasta and this pasta with green beans.
Searching for more spiral pasta recipes? tomato and mascarpone pasta / chicken bacon ranch pasta / sour cream pasta / BLT pasta salad
Ingredients & substitutions
- Shallot – You will need about ⅓ cup of chopped shallot, we used one large shallot for this. Two smaller shallots or about ⅓ cup diced onion could be substituted.
- Artichoke hearts – We used Reese brand, quartered artichoke hearts – they are packed in water. Avoid marinated artichokes as they are pre seasoned and will change the flavor of the dish dramatically.
- Cream cheese – We opted to add cream cheese to this recipe the enhance the tanginess of the artichokes and it pairs well with the richness of the whole milk ricotta.
- Ricotta cheese – Whole milk ricotta will give you the best texture for this sauce; it contains less moisture than part-skim ricotta, which helps the sauce stay creamy and thick.
- Pasta water – This recipe does require pasta water to be added to the sauce. It’s so easy to forget this step if you don’t understand why. We highly recommend you check out our post on pasta water. It’s magic, trust us.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make spinach and artichoke pasta
Cook the pasta. As always, in a large pot of salted water, cook the pasta according to package instructions. Reserve ½ cup of pasta water (you will need this for the sauce), drain and set aside.
Make the sauce. Heat the olive oil, in the same pot, over medium heat. Sauté the shallots and garlic until aromatic. Add the artichoke hearts and continue to cook for another 2-3 minutes. Stir in the cream cheese and ricotta, continuing to stir until the cheese have melted. Add about ½ of the reserved pasta water then stir in the spinach. Continue to cook until the spinach leaves have wilted, this should take about 3 more minutes.
Combine and serve. Return the pasta to the pot, stirring to coat the pasta with sauce, add remaining pasta water, if necessary. Adjust salt and pepper to taste. Garnish with fresh parsley and serve immediately.
Spinach and Artichoke Pasta
Inspired by the popular mid-century dip, our spinach and artichoke pasta transforms this classic flavor combination into an extraordinary and timeless dish. It features a creamy, tangy sauce made with ricotta and cream cheese that beautifully brings out the bold, beloved flavors of spinach and artichoke—and you only need one pot to make it!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 1x
- Category: Fusilli
- Method: Stovetop
Ingredients
- 16 ounces fusilli, or pasta of choice
- 2 tbsp olive oil
- 1 large shallot, finely chopped (about ⅓ cup)
- 3 cloves garlic, minced
- 1 14-ounce can artichoke hearts, drained and chopped
- 5 oz fresh spinach
- 4 oz cream cheese, softened (½ stick)
- ¾ cup ricotta cheese
- ¼ teaspoon crushed red pepper flakes
- ½ cup pasta water, reserved
Instructions
- In a large pot of salted water, cook the pasta according to package directions for al denté. Reserve ½ cup of pasta water, drain and set aside.
- In a large skillet over medium heat, heat the olive oil. Add the chopped shallot and cook until soft and translucent, about 2 minutes. Add the minced garlic and cook for another 1 minute until fragrant. Stir in the chopped artichoke hearts and cook for 3 more minutes.
- Stir in the cream cheese and ricotta until melted and well combined. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in the reserved pasta water, saving a few tablespoons.
- Add the cooked pasta to the skillet with the sauce and stir until the pasta is evenly coated with sauce. Add remaining reserved pasta water if necessary to extend the sauce.
- Season with salt and pepper to taste. Garnish with chopped fresh parsley.
Nutrition
- Serving Size:
- Calories: 464
- Sugar: 5.2 g
- Sodium: 324.8 mg
- Fat: 13.1 g
- Saturated Fat: 5.6 g
- Carbohydrates: 73 g
- Fiber: 15.6 g
- Protein: 17.7 g
- Cholesterol: 26.2 mg
