Italian-American
Creamy Spinach Artichoke Pasta with Parmesan
This pasta takes the best parts of spinach artichoke dip - creamy cheese, garlicky spinach, and briny artichokes - and stretches them into a full dinner. A little lemon and pasta water keep the sauce light enough to cling instead of clumping.
Gluten-FreeDairy-FreeHigh CarbQuick WeeknightComfort Food
At a Glance
- Time
- 35 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- Italian-American
- Dietary fit
- Gluten-Free, Dairy-Free, Vegetarian
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente. Reserve at least 1 cup of the starchy pasta water before draining.
- Heat the olive oil in a wide skillet over medium heat. Cook the onion until soft and glossy, then add the garlic and artichoke hearts and cook until the artichokes start to sizzle and pick up a little color.
- Add the spinach in handfuls and stir until it wilts down. Lower the heat and stir in the cream cheese, Parmesan, lemon juice, red pepper flakes, and a splash of pasta water until the sauce looks creamy and spoonable.
- Add the drained pasta and toss until the noodles are coated and the sauce clings to the ridges. Loosen with more pasta water if needed, then season with black pepper and serve immediately while the sauce is lush and hot.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Vegetarian Vegetarian as written.
How to adapt: Use GF pasta and oat or cashew cream for a gluten-free or dairy-free version; add a dairy-free Parmesan if you want extra savor.