Inspired by the savory spinach-artichoke dip that everyone loves, this spinach artichoke pasta will quickly become a go-to favorite dish.
Prep Time15 minutesminutes
Cook Time20 minutesminutes
Total Time35 minutesminutes
Yield 4servings
4 from 2 votes
Ingredients
1lbpasta
6Tbspolive oildivided
2Tbspunsalted butter
1smallyellow onionchopped
1canartichoke heartsdrained and chopped
4clovesgarlicminced
1/2cupwhite wine
1cupheavy cream
1boxbaby spinachfrozen, thawed, and drained
1cupItalian seasoned breadcrumbs
2cupsgrated Parmesan cheese
2Tbspfresh flat-leaf parsleychopped
1Tbspfresh thymechopped
Instructions
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.