Spinach Artichoke Dip Pasta (Printable View)
Creamy pasta with spinach, artichokes, and cheese delivers classic flavor in every luscious bite.
# Ingredient List:
→ Pasta
01 - 12 ounces penne or rigatoni
→ Vegetables
02 - 5 ounces fresh spinach or 3.5 ounces frozen spinach, thawed and squeezed dry
03 - 14 ounces artichoke hearts, drained and roughly chopped
04 - 3 cloves garlic, minced
05 - 1 small yellow onion, finely chopped
→ Dairy & Cheese
06 - 4 ounces cream cheese, softened
07 - 1/2 cup sour cream
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese
10 - 1 cup whole milk
→ Seasonings
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon red pepper flakes (optional)
# How to Prepare:
01 - Boil pasta in a large pot with salted water until al dente; reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for 3 to 4 minutes until translucent. Add minced garlic and cook for 1 minute.
03 - Stir in chopped artichoke hearts and spinach. Cook for 2 to 3 minutes, allowing spinach to wilt or heat through.
04 - Reduce heat to low and add cream cheese and sour cream. Stir until melted and incorporated with the vegetables. Slowly pour in whole milk, stirring continuously to form a smooth sauce.
05 - Add mozzarella and Parmesan cheese, stirring until blended and smooth. Season with salt, black pepper, and red pepper flakes if using.
06 - Add drained pasta to the skillet and toss to evenly coat with sauce. If the sauce appears too thick, incorporate a little reserved pasta water until desired consistency is reached.
07 - Taste and adjust seasoning as needed. Serve immediately, garnished with additional Parmesan if desired.
# Expert Suggestions:
01 -
- Uses everyday staples you probably already have in your kitchen
- Creamy cheesy sauce clings to every bite of pasta
- Vegetarian and hearty enough for omnivores
- Comes together in just over 30 minutes
- Leftovers taste amazing the next day
02 -
- Packed with calcium protein and vitamins from spinach and artichokes
- This dish easily adapts to gluten-free pasta varieties
- It makes delicious leftovers that reheat without losing creaminess
03 -
- Always reserve some pasta water before draining The starchy water is the secret to loosening the sauce if it gets too thick
- Sauté onions low and slow until sweet and golden to start the flavor base
- Do not skip grating your Parmesan right before using for the fullest cheesy punch