Imagine twirling your fork into a plate of luxuriously creamy pasta, where tender artichoke hearts and vibrant spinach dance together in a rich Parmesan sauce that's guaranteed to make your taste buds sing! This Italian-inspired recipe transforms simple ingredients into a restaurant-quality meal that's surprisingly easy to make at home. Whether you're looking to impress dinner guests or treat yourself to a gourmet weeknight dinner, this Artichoke and Spinach Pasta is about to become your new culinary obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces pasta
- 1 cup frozen artichoke hearts
- 1 cup frozen spinach
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 ounces of pasta, 1 cup of frozen artichoke hearts, 1 cup of frozen spinach, 1 cup of heavy cream, 1 cup of grated Parmesan cheese, 2 cloves of minced garlic, and salt and pepper to taste.
- Fill a large pot with water and bring it to a boil over high heat. Once boiling, add a generous pinch of salt to the water.
- Add the 8 ounces of pasta to the boiling water. Cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat a large skillet over medium heat. Add a splash of olive oil if desired, then add the 2 cloves of minced garlic. Sauté the garlic for about 1-2 minutes until fragrant, being careful not to let it burn.
- Next, add the 1 cup of frozen artichoke hearts and 1 cup of frozen spinach to the skillet. Stir well and cook for about 5-7 minutes, until the vegetables are heated through and any excess moisture has evaporated.
- Once the vegetables are cooked, pour in the 1 cup of heavy cream. Stir to combine and allow the mixture to simmer for about 3-5 minutes, letting it thicken slightly.
- After the cream has thickened, add the 1 cup of grated Parmesan cheese to the skillet. Stir until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta.
- Add the drained pasta to the skillet with the artichoke and spinach sauce. Toss everything together until the pasta is well coated. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Remove the skillet from heat and serve the Artichoke and Spinach Pasta immediately. Garnish with additional grated Parmesan cheese and freshly cracked black pepper, if desired.
Tips
- For the creamiest sauce, use freshly grated Parmesan cheese instead of pre-packaged, as it melts more smoothly.
- Don't discard your pasta water! The starchy liquid is a secret weapon for adjusting sauce consistency and helping the sauce cling to the pasta.
- To prevent garlic from burning, sauté it on medium-low heat and add other ingredients quickly.
- If you prefer a lighter version, you can substitute half the heavy cream with chicken or vegetable broth.
- For added texture, consider toasting some pine nuts or breadcrumbs to sprinkle on top before serving.
- Fresh herbs like basil or parsley can add a bright, fresh note to the finished dish.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 35g
Protein: 25g
Fat: 35g
Saturated Fat: 22g
Cholesterol: 110mg
