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plate of pasta with pesto

Spinach Artichoke Pasta

Course Main Course
Keyword Pasta
Prep Time 49 minutes
Cook Time 20 minutes
Servings 4
Calories 385 kcal

Ingredients

  • 8 ounces fettuccini
  • 1 5 ounce package baby spinach, roughly chopped
  • 4 ounces cream cheese cut into chunks
  • ¾ cup whole milk
  • ½ cup grated Parmesan cheese plus more for garnish
  • 2 teaspoons garlic powder
  • ¼ teaspoon ground pepper
  • 1 14 ounce can artichoke hearts, rinsed, squeezed dry and chopped

Instructions

  1. Boil the pasta according to the package directions. Drain and set aside.

  2. While the pasta is boiling, mix together the chopped spinach and 1 Tablespoon water in a large saucepan. Heat over medium heat and cook for about 2 minutes, or just until wilted. Then transfer the spinach to another bowl.

  3. Return the saucepan to the stove and add in the cream cheese. Over medium heat, melt the cream cheese by whisking briskly. Then whisk in 1/2 cup Parmesan cheese, 2 teaspoons garlic powder and 1/4 teaspoon pepper. Whisk over medium heat until thick and bubbly.

  4. Drain the spinach of as much water as you can. Then stir the spinach into the cheese sauce. Then stir in the artichokes and the pasta. Heat over medium heat until you're ready to serve. Serve with extra Parmesan cheese.

    Drain as much liquid as possible from the spinach. Stir the drained spinach into the sauce, along with 14 ounces artichokes and the pasta. Cook until warmed through.