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Spinach Artichoke Pasta with Garlic and Cheese Recipe

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4.3 from 67 reviews

This Spinach Artichoke Pasta recipe brings the creamy, cheesy goodness of the classic dip into a hearty pasta dish. Combining tender baby spinach, flavorful artichoke hearts, and a rich cheese sauce made with parmesan and mozzarella, it’s a comforting meal perfect for family dinners. Finished with seasoned panko breadcrumbs and a hint of cayenne for a subtle kick, this dish balances creamy textures with a little crisp on top.

  • Total Time: 30 mins
  • Yield: 10 servings

Ingredients

Vegetables and Herbs

  • 4 cloves garlic, finely chopped
  • 2 (5- to 6-oz.) bags baby spinach
  • 2 (15-oz.) cans artichoke hearts, drained and halved

Dairy and Fats

  • 6 Tbsp. salted butter, divided
  • 3 cups whole milk
  • 1/2 cup grated parmesan cheese
  • 1 1/2 cups grated mozzarella or monterey jack cheese

Pantry Staples

  • 3 Tbsp. all-purpose flour
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 1/4 tsp. cayenne pepper
  • 1/2 cup low-sodium chicken broth (optional)
  • 12 oz. penne pasta, cooked until al dente
  • 1/2 cup seasoned panko breadcrumbs, to serve

Optional Garnish

  • Crushed red pepper

Instructions

  1. Wilt the Spinach: In a large pot or skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped garlic and baby spinach. Stir constantly until the spinach wilts, about 1 minute. Remove the spinach mixture from the skillet and set aside to keep warm.
  2. Sauté the Artichokes: Add 2 tablespoons of butter to the same pot and increase the heat to medium-high. Add the drained and halved artichoke hearts. Stir and cook until they develop a little color, about 1 to 2 minutes. Remove the artichokes from the pot and set aside.
  3. Make the Cheese Sauce: Reduce the heat to low and add the remaining 2 tablespoons of butter to the pot. Once melted, sprinkle in the all-purpose flour and whisk vigorously to combine into a roux. Slowly pour in the whole milk while continuing to whisk. Cook the mixture, stirring frequently, until it thickens slightly, about 3 to 4 minutes.
  4. Add Cheeses and Seasonings: Stir in the grated parmesan and mozzarella cheese until melted and smooth. Season with kosher salt, ground black pepper, and cayenne pepper to taste. If the sauce becomes too thick, add up to 1/2 cup low-sodium chicken broth to thin it to your desired consistency.
  5. Combine Ingredients: Return the wilted spinach and sautéed artichokes to the cheese sauce. Add the cooked penne pasta and gently toss everything together, ensuring the pasta is evenly coated with the creamy sauce and vegetables.
  6. Serve with Crunch: Plate the pasta and sprinkle each serving with seasoned panko breadcrumbs. Optionally, garnish with crushed red pepper for added heat. Serve immediately while warm and creamy.

Notes

  • You can substitute mozzarella with Monterey Jack or provolone for different flavors.
  • For a vegetarian version, omit the chicken broth or replace it with vegetable broth.
  • Make sure to cook the pasta al dente to prevent it from becoming mushy when mixed with the sauce.
  • To add extra protein, consider tossing in cooked chicken or shrimp before serving.
  • If you prefer a spicier dish, increase the cayenne pepper or add more crushed red pepper flakes.
  • Author: Amelia
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesvibe.com/spinach-artichoke-pasta-with-garlic-and-cheese-recipe/