Skip the appetizer and head straight to the main course with this hearty 20-minute spinach artichoke pasta dish.
Why I love this... and you will too!
Spinach and Artichoke Pasta transforms the flavors of a classic appetizer into a comforting main dish. The minimal prep and short cook time is as crave-worthy as the flavor combination.
The ease of this recipe comes from using pantry and freezer staples. And, the sauce comes together quickly while the pasta cooks.
I've updated this recipe since I originally posted it and the changes are A+. Creamed spinach adds the spinach component of course, but it also creates the perfect base for the sauce. The result is lighter and even more delicious.
- Pasta - Any shape with ridges or nooks is a great choice. All the grooves will catch the delicious sauce.
- Cheese - Gruyere and Parmesan provide nutty, salty flavor. Fontina can be used in place of the Gruyere.
- Creamed spinach - This shortcut from the freezer is convenient but also provides the perfect amount of cream base for the sauce.
- Artichoke hearts - Another pantry pull here for ease and convenience. Frozen can also be used.
- Seasonings include thyme, cayenne pepper, salt, and pepper. Minced garlic and red pepper flakes can also be added if desired.
See the recipe card for complete instructions and ingredient amounts.
- Cook the pasta in salted water until al dente according to package directions. Drain, reserving ½ cup of pasta water.
- Meanwhile, melt the butter in a skillet set over medium heat. Add the onions and sauté until soft and translucent.
- Add the artichoke hearts and frozen creamed spinach, breaking the spinach apart with a spatula. Stir to combine and add the thyme, cayenne pepper, salt, and black pepper. Cook for 3-4 minutes until the spinach has thawed.
- Add the pasta and shredded Gruyere cheese. Fold together to incorporate the melting cheese. Add pasta water as needed to bring the sauce together. NOTE: This dish isn't saucy, rather the sauce should lightly coat the pasta.
- Finish with a squeeze of lemon and garnish with Parmesan cheese, reserving some cheese for serving.
Storing and reheating
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave.
Subscribe to My Casual Pantry to get the latest recipes and ideas sent directly to your inbox.
Spinach and Artichoke Pasta
- ½ pound cavatappi pasta (or other short pasta)
- ½ cup diced yellow onion
- 10 ounces frozen creamed spinach
- 14 ounces artichoke hearts (drained (chopped if desired))
- 1 teaspoon dried thyme leaves
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded Gruyere cheese
- ¼ cup Parmesan cheese
- ½ lemon (juiced)
- Cook the pasta in salted water to al dente according to package directions. Drain the pasta, reserving ½ cups of pasta water.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the onion and saute until soft and translucent. Add the artichokes and creamed spinach, breaking the spinach apart with a spoon. Add the thyme, cayenne, salt, and pepper. Cook until the spinach has thawed, 3-4 minutes.
- Add the pasta and the cheese, folding to incorporate the melting cheese. Add pasta water as needed to bring the sauce together. NOTE: This dish is not saucy, rather the sauce should lighly coat the pasta. Finish with Parmesan cheese and freshly squeezed lemon juice.
- Store in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in July 2019 and has been updated.