Inspired by the savory spinach-artichoke dip that everyone loves, this spinach artichoke pasta will quickly become a go-to favorite dish.
I have been making spinach artichoke dip for as long as I can remember. It was, is, one of those things that I can whip up in a hurry for a last minute get together or to bring to a friends house, that everyone always enjoys.
It wasn’t until just recently that I decided to try and make it into a pasta dish that we could enjoy for dinner and that’s when this spinach artichoke pasta was born.
Now, I don’t normally make vegetarian food because my meat eating husband usually turns his nose up at it.
So when I do make vegetarian food, I just don’t tell him and let him eat it first. Then when he asks what kind of meat is in there does he get the answer, “none.”
bahahaha, sneaky sneaky.
I, on the other hand, enjoy vegetarian food every once in a while or the occasional “Meatless Mondays” as the internet calls them. Fortunately, my kids all enjoy the occasional vegetarian dish, too, so the hubby is outnumbered.
This spinach artichoke pasta is a super simple dish to make and comes together in about 30 minutes.
And, if you’re anything like me, then you probably already have all the ingredients on hand – which makes it even better.
Quick and flavorful dinner with frozen spinach – you can also use fresh if you prefer – some artichoke hearts, white wine, and heavy cream. You could even add a few red pepper flakes for a little heat and spice.
As that’s what the hubs did to make up for the lack of meat protein.
- 1 lb pasta
- 6 Tbsp olive oil divided
- 2 Tbsp unsalted butter
- 1 small yellow onion chopped
- 1 can artichoke hearts drained and chopped
- 4 cloves garlic minced
- 1/2 cup white wine
- 1 cup heavy cream
- 1 box spinach frozen, thawed, and drained
- 1 cup Italian seasoned breadcrumbs
- 2 cups grated Parmesan cheese
- 2 Tbsp fresh flat-leaf parsley chopped
- 1 Tbsp fresh thyme chopped
- In a large pot, bring water to boil for pasta. Cook pasta to al dente. Drain and return to pot, reserving 1/2 cup cooking liquid.
- Meanwhile, heat skillet with 2 Tbsp. olive oil over medium-high heat. Add the butter to melt, then add chopped onion. Sauté until onion is slightly translucent; about 2-3 minutes.
- Add the artichokes and minced garlic; stir until garlic is soft and artichokes are lightly browned on the edges. Season with salt and pepper.
- Add white wine and cream; bring to boil. Add spinach and cook until spinach is warmed through and sauce has thickened slightly; about 5-6 minutes.
- Add cooked pasta to sauce and stir in 1 cup Parmesan cheese. Remove from heat.
- In a separate small skillet, add remaining olive oil and heat over medium-high. Add breadcrumbs and cook, stirring frequently, until toasted. Transfer to bowl, stir in 1 cup Parmesan cheese, parsley, and thyme.
- Dish out pasta into bowls and top with breadcrumb mixture before serving.