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To make savory spinach artichoke pasta, you need these key ingredients: - 12 oz pasta (preferably penne or fettuccine) - 1 cup fresh spinach, roughly chopped - 1 cup canned artichoke hearts, drained and coarsely chopped - 1 cup heavy cream - 1 cup mozzarella cheese, freshly shredded - 1/2 cup Parmesan cheese, finely grated - 2 cloves garlic, minced - 2 tablespoons extra virgin olive oil - 1 teaspoon Italian seasoning blend - Salt and freshly ground pepper to taste - Fresh basil leaves for garnish For the best results, I suggest using: - Pasta: Barilla or De Cecco for quality and texture. - Artichoke Hearts: Roland for consistent flavor. - Cream: Organic Valley for rich creaminess. - Cheeses: Whole Foods 365 brand for fresh mozzarella and Parmesan. You can easily swap out some ingredients if needed: - Pasta: Use gluten-free pasta for a gluten-free option. - Heavy Cream: Substitute with coconut cream for a dairy-free version. - Cheese: Swap mozzarella with vegan cheese for a plant-based dish. - Spinach: Kale or arugula work if you want a different green. - Garlic: Garlic powder can replace fresh garlic in a pinch. This list covers everything you need for a tasty meal. For the full recipe, check out the details above! To make this creamy spinach artichoke pasta, start by cooking your pasta. Fill a large pot with water and add a good amount of salt. Bring the water to a rolling boil. Add 12 ounces of your favorite pasta, like penne or fettuccine. Cook it until it’s al dente, which usually takes about 8-10 minutes. Drain the pasta and place it in a large mixing bowl. Next, heat 2 tablespoons of extra virgin olive oil in a spacious skillet over medium heat. Add 2 cloves of minced garlic and sauté for about 1 minute. Watch the garlic closely so it doesn’t burn. Then, add 1 cup of canned artichoke hearts, drained and chopped. Sauté for an additional 2 to 3 minutes, letting the artichokes heat through and release their flavor. Now, pour in 1 cup of heavy cream. Stir well and let it simmer for about 3-4 minutes until it thickens a bit. Reduce the heat to low and add 1 cup of freshly shredded mozzarella cheese, stirring until it melts into a creamy sauce. Add 1 cup of roughly chopped fresh spinach and 1 teaspoon of Italian seasoning. Cook this for another 2-3 minutes until the spinach wilts down. Carefully fold in your cooked pasta until it’s well coated in the creamy mixture. Season with salt and pepper to taste. Finally, remove the skillet from heat and stir in 1/2 cup of finely grated Parmesan cheese. Let it rest for a few minutes to thicken. Serve hot, garnished with fresh basil leaves. To ensure your pasta is perfectly cooked, always taste a piece before draining. It should be firm but not hard. When cooking the spinach, keep an eye on its color. It should turn bright green and wilt down. If you find your sauce too thick, add a splash of pasta water to loosen it up. To make this process easier, consider watching a video tutorial. Visuals can guide you through each step. You can also find helpful images online that show the texture you want for each stage of cooking. If you want a detailed recipe, check out the Full Recipe for more insights! To make your spinach artichoke pasta shine, use fresh herbs. Basil adds a bright taste. Italian seasoning brings warmth. Salt and pepper enhance all flavors. Remember to taste as you go. This helps you find the perfect balance for your dish. One common mistake is overcooking the pasta. Always cook it until al dente. This keeps it firm and helps it hold sauce better. Another mistake is adding cheese too early. Wait until your sauce is thick before mixing it in. This ensures a smooth and creamy texture. Sauté garlic in olive oil until fragrant, but don’t let it burn. This adds a rich flavor. When adding spinach, stir gently. This helps it wilt without turning mushy. Finally, let your pasta sit for a couple of minutes after mixing. This thickens the sauce, making every bite delicious. For the complete recipe, you can check the Full Recipe link above. {{image_4}} You can easily make this dish vegetarian by skipping the cheese. Use cashew cream for a rich flavor. For a vegan twist, swap the heavy cream with coconut milk. Nutritional yeast adds a cheesy taste without dairy. You can also use vegan cheese as a substitute. The flavors still shine through, making it a tasty meal. If you need to avoid gluten, use gluten-free pasta. There are many options like rice or chickpea pasta. They cook well and hold sauces nicely. Just check the cooking time, as it may differ. This change keeps the dish creamy and satisfying without gluten. To elevate the dish, add some sun-dried tomatoes or olives. They bring a nice zing to the creamy sauce. You can also toss in some cooked chicken or shrimp for extra protein. Fresh herbs like parsley or dill can brighten up the flavors. Experimenting with these additions makes each bite a new experience. For the full recipe, check back to our earlier section! To keep your creamy spinach artichoke pasta fresh, store it in an airtight container. Make sure it cools to room temperature before sealing. This helps prevent condensation, which can make it soggy. You can keep it in the fridge for up to three days. If you notice any changes in color or smell, it’s best to discard it. When it's time to enjoy leftovers, reheat the pasta gently. Use a skillet over low heat. Add a splash of milk or cream to help revive the sauce. Stir often to prevent it from sticking. You can also use the microwave. Just cover the bowl and heat in short bursts, stirring in between. This keeps the dish creamy. If you want to save it for later, you can freeze the pasta. Place it in a freezer-safe container and leave some space at the top for expansion. It can last up to three months in the freezer. To thaw, move it to the fridge overnight. Then reheat as mentioned before. This way, you’ll still enjoy that rich, creamy taste! The best pasta shapes for Spinach Artichoke Pasta are penne or fettuccine. These shapes hold the creamy sauce well. Penne has ridges that catch the sauce, making each bite flavorful. Fettuccine has a wide surface area that adds a silky touch. You can use other pasta shapes too, but these two work best. Yes, you can make this dish ahead of time. Cook the pasta and sauce separately. Store them in the fridge until you’re ready to eat. When you want to serve, combine them in a skillet. Warm it gently on low heat. This method keeps the pasta from getting soggy. To add spice, you can use red pepper flakes. Stir in a teaspoon for a kick. If you want more protein, try adding grilled chicken or shrimp. Cook the protein first, then mix it in with the pasta. This way, you’ll have a hearty meal that’s still quick and easy. For the full recipe, check out the details above. This blog post covered everything you need for Spinach Artichoke Pasta. We discussed key ingredients, cooking steps, and expert tips. You learned how to avoid common mistakes and explored tasty variations. Storing your leftovers and reheating tips ensure you can enjoy this dish later. Remember, using the right pasta shape can elevate your meal. With this guide, you can make a delicious dish every time. Now, go ahead and create your perfect Spinach Artichoke Pasta!

Spinach Artichoke Pasta

Indulge in the flavor of Creamy Spinach Artichoke Pasta Delight! This easy recipe transforms penne or fettuccine into a rich and creamy dish packed with fresh spinach and tender artichoke hearts. With just a few simple ingredients like mozzarella and Parmesan cheese, you can create a meal that's both comforting and delicious. Click through for the full recipe and impress your family or guests with this delightful pasta dish!
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Ingredients
  

12 oz pasta (preferably penne or fettuccine)

1 cup fresh spinach, roughly chopped

1 cup canned artichoke hearts, drained and coarsely chopped

1 cup heavy cream

1 cup mozzarella cheese, freshly shredded

1/2 cup Parmesan cheese, finely grated

2 cloves garlic, minced

2 tablespoons extra virgin olive oil

1 teaspoon Italian seasoning blend

Salt and freshly ground pepper to taste

Fresh basil leaves for garnish

Instructions
 

Fill a large pot with water and generously season it with salt. Bring it to a rolling boil. Add the pasta and cook according to the package directions until it's al dente. Drain the pasta and set it aside in a large mixing bowl.

    In a spacious skillet, warm the olive oil over medium heat. Add the minced garlic and sauté for approximately 1 minute, or until it becomes fragrant—be sure to watch carefully so it doesn’t burn.

      Introduce the chopped artichoke hearts to the skillet and continue to sauté for an additional 2-3 minutes, allowing them to heat through and release their flavors.

        Gradually pour in the heavy cream, stirring thoroughly to incorporate. Allow this mixture to simmer gently for about 3-4 minutes until it thickens slightly, stirring occasionally.

          Reduce the heat to low and sprinkle in the shredded mozzarella cheese. Stir continuously until the cheese completely melts into the creamy sauce.

            Incorporate the chopped spinach and the Italian seasoning into the skillet, cooking for another 2-3 minutes or until the spinach has wilted down significantly.

              Take the cooked pasta and carefully fold it into the creamy spinach-artichoke mixture, ensuring that it is evenly coated. Season with salt and freshly ground pepper to taste, adjusting as necessary.

                Remove the skillet from heat and mix in the finely grated Parmesan cheese. Allow the pasta to rest for a couple of minutes; this will help thicken the sauce even more.

                  Serve your delicious creamy pasta hot, elegantly garnished with fresh basil leaves and a sprinkle of additional Parmesan cheese if you desire.

                    Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

                      - Presentation Tips: For an extra touch, serve the pasta in wide bowls, and drizzle with a little extra olive oil before garnishing with basil leaves. This not only enhances the flavor but also elevates the overall presentation.