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!
Print Recipe Pin Recipe
Save this recipe!
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
Calories: 352kcal Carbohydrates: 47g Protein: 12g Fat: 12g Saturated Fat: 5g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Cholesterol: 26mg Sodium: 280mg Potassium: 285mg Fiber: 3g Sugar: 3g Vitamin A: 1974IU Vitamin C: 6mg Calcium: 95mg Iron: 1mg