Spinach & Artichoke Pasta
This easy recipe is like spinach and artichoke dip in pasta form. It's super creamy and delicious and full of veggies. You can easily modify it by adding additional seasoning, veggies, or adding some protein like chicken.
Ingredients
- 12 oz Artichoke Hearts I used the Trader Joe's Frozen Artichoke Hearts
- 2 tbsp Extra Virgin Olive Oil
- 1/2 tsp Garlic Powder
- 1 tsp Red Pepper Flakes divided for artichokes and pasta, use more or less depending on spice preference
- 1/2 tsp Salt
- 1/2 tsp Black Pepper divided for artichokes and pasta
- 2 tbsp Butter
- 4 cloves Garlic chopped
- 1 Shallot chopped
- 1.5 cups Milk I used whole milk
- 1.5 cups Chicken Broth
- 8 oz Linguine
- 5 oz Baby Spinach
- 1/4 cups Parmesan Cheese freshly grated, plus more to serve
- 1/2 Lemon Lemon Juice
Instructions
- Preheat oven to 400 Degrees.
- Combine artichokes, olive oil, garlic powder, 1/2 tsp red pepper flakes, salt, and 1/4 tsp black pepper.
- Place artichokes on a baking sheet and bake for 15-20 minutes.
- Meanwhile, melt butter in dutch oven or large pot over medium heat. Add garlic and shallots to the butter and cook for 2-3 minutes stirring often.
- Add milk, chicken broth, 1/2 tsp red pepper flakes, and 1/4 tsp black pepper. Add uncooked pasta. Make sure pasta is fully submerged into the liquid and then put a lid on the dutch oven. Turn the heat down to low.
- Cook the pasta for 10-15 minutes or until al dente. Stir the pasta every few minutes to prevent it sticking to the bottom of the pan.
- Once al dente, turn off the heat. Add spinach and parmesan cheese and stir into the pasta so the spinach wilts and cheese melts.
- Add lemon juice and the roasted artichokes and combine into the pasta.
- Serve immediately and top with additional cheese if desired.
Video
@carolbeecooks Delicious one pot pasta…or two if you roast your artichokes like I did! #onepot #onepotmeals #spinachartichoke #lecreuset #pastarecipe
♬ love – lofi.samurai
Tried this recipe?Let me know how it was!
