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- 12 oz pasta (penne or fettuccine work great) - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped For this creamy spinach artichoke pasta, the type of pasta matters. I love using penne or fettuccine. Both hold the sauce well. Penne gives a nice bite, while fettuccine offers a silky texture. Fresh spinach adds a bright color and taste. It wilts down nicely, letting you enjoy its flavor. Artichoke hearts bring a unique tang and a bit of texture. Make sure to chop them well for even mixing. - 1 cup cream cheese, softened - 1 cup grated Parmesan cheese Cream cheese is key for that rich creaminess in this dish. It melts beautifully and adds a smooth texture. I recommend softening it first, so it blends easier. Parmesan cheese gives the pasta a salty, nutty flavor. Use fresh grated Parmesan if you can. It makes a big difference in taste. - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon garlic powder - Salt and pepper to taste Garlic is a must for this recipe. It adds depth and a lovely aroma. I use both fresh minced garlic and garlic powder for extra flavor. Onion powder enhances the taste without overpowering it. Season with salt and pepper to your liking. This keeps everything balanced and tasty. To start, fill a large pot with water. Add a pinch of salt and bring it to a boil. Once the water is boiling, add 12 ounces of your pasta. Penne or fettuccine works well here. Cook the pasta according to the package directions until it is al dente. This means it should be firm to the bite but not hard. This usually takes about 8 to 10 minutes. After cooking, drain the pasta in a colander and set it aside. Next, we move to the spinach and sauce. In the same pot, pour in 2 tablespoons of olive oil. Heat it on medium. Add 2 cloves of minced garlic and sauté them for about 1 minute. You want the garlic to be fragrant but not browned. Now, toss in 1 cup of chopped fresh spinach. Stir it for 2 to 3 minutes until it wilts down. Once the spinach is ready, add 1 cup of chopped canned artichoke hearts. Mix them in well. Lower the heat and add 1 cup of softened cream cheese and 1 cup of vegetable broth. Also, sprinkle in 1 teaspoon of onion powder and 1 teaspoon of garlic powder. Stir this mixture continuously until the cream cheese melts and becomes creamy. Now it’s time to bring everything together. Add the drained pasta into the pot with your creamy sauce. Toss everything together well to coat the pasta evenly. If the sauce seems too thick, add a splash more of vegetable broth. This will help reach your desired texture. Finally, stir in 1 cup of grated Parmesan cheese. Mix it well until the cheese melts into the sauce. Season with salt and pepper to taste. Your creamy spinach artichoke pasta is now ready to serve! To make your creamy spinach artichoke pasta even richer, try different cheese options. You can use a mix of cream cheese and ricotta for a light texture. Goat cheese adds a tangy flavor, while mozzarella brings a stretchy quality. Adjusting the sauce consistency is also key. If your sauce feels too thick, slowly add more vegetable broth. Stir as you go until you reach the perfect creaminess. For a lovely finish, garnish your pasta with fresh basil and grated Parmesan. This adds color and enhances flavor. Serve your dish with a side of crusty bread or a fresh salad. Both pair well and add a nice crunch to your meal. You can even drizzle some olive oil on top for extra richness. When cooking your pasta, do not overcook it. Aim for al dente, which means it should have a slight bite. This keeps the pasta from becoming mushy when mixed with the sauce. Another mistake is not seasoning well. Taste your dish as you cook and adjust salt and pepper. This will bring out all the flavors in your creamy spinach artichoke pasta. {{image_2}} You can add protein to your creamy spinach artichoke pasta for a heartier meal. Chicken or shrimp work well. For chicken, use cooked, shredded pieces. Toss them into the sauce when you mix in the pasta. If you prefer shrimp, sauté them in olive oil until pink. Then, add them to the dish just before serving. This adds flavor and makes the meal more filling. If you want a vegetarian boost, consider adding extra vegetables. Bell peppers or zucchini are great choices. Slice the bell peppers and chop the zucchini. Sauté them with the garlic and spinach. This adds color and nutrients, making your dish even better. You can mix and match your favorite veggies to create your perfect blend. Need a gluten-free option? No problem! You can swap regular pasta for gluten-free pasta. Options like brown rice pasta or chickpea pasta are excellent choices. Make sure to check the cooking times, as they can differ. This way, everyone can enjoy this creamy dish without worry. To keep your creamy spinach artichoke pasta fresh, store it in an airtight container. This helps to prevent air and moisture from getting in. Make sure to let the pasta cool completely before sealing it. This way, it stays tasty and safe to eat for up to three days. When you want to enjoy leftovers, reheating is key to keeping the creaminess. The best method is to use the stovetop. Add a splash of vegetable broth to the pasta in a pan. Heat over low to medium heat, stirring gently. This helps the sauce to stay smooth and creamy. You can also use a microwave, but add broth and cover it loosely. Heat in short intervals, stirring each time. Freezing this pasta is easy but requires some care. First, cool the pasta completely. Place it in a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. It can last for up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat gently on the stove, adding broth to restore the creamy texture. This way, your meal stays delicious! Yes, you can use frozen spinach. The flavor will change slightly. Frozen spinach is often more watery. This can make the pasta a bit soupy. To fix this, thaw and drain the spinach well before use. This way, you keep the pasta creamy without extra water. This dish can last for about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. When you reheat, make sure it is hot all the way through. If you notice any odd smells or colors, throw it out. Food safety is very important. Yes, you can make this dish vegan. Use a vegan cream cheese and nutritional yeast instead of Parmesan. You can also use vegetable broth that is labeled vegan. This way, you keep the creamy texture while making it dairy-free. Enjoy your meal without the dairy! This blog covers the key ingredients and steps to make a tasty dish. We explored pasta, fresh spinach, creamy cheeses, and spices. I shared tips for perfect texture and flavor. You learned about variations, handling proteins, and vegetarian options. Storage tips ensure your dish stays fresh. Remember, simple adjustments can elevate your meal. Happy cooking!

Creamy Spinach Artichoke Pasta

Indulge in a deliciously creamy spinach artichoke pasta that’s easy to make and perfect for any meal! This flavorful dish combines fresh spinach, tender artichokes, and a rich cream cheese sauce, all tossed with your favorite pasta. You're just a few steps away from a comforting dinner that will impress everyone. Click through to explore the full recipe and make your mealtime special! #CreamySpinachArtichokePasta #PastaRecipes #EasyDinner #Foodie
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Ingredients
  

12 oz pasta (penne or fettuccine work great)

1 cup fresh spinach, chopped

1 cup canned artichoke hearts, drained and chopped

1 cup cream cheese, softened

1 cup grated Parmesan cheese

1 cup vegetable broth

2 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

    Sauté the Spinach: In the same pot, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Next, add the chopped spinach and sauté until wilted, about 2-3 minutes.

      Prepare the Sauce: Add the chopped artichoke hearts to the pot, stirring to combine. Then, lower the heat and add the softened cream cheese, vegetable broth, onion powder, and garlic powder. Stir continuously until the cream cheese melts and the mixture becomes creamy.

        Combine Pasta and Sauce: Add the cooked pasta to the pot with the sauce. Toss well to coat the pasta evenly. If the sauce is too thick, you can add a little more vegetable broth to reach your desired consistency.

          Season: Stir in the grated Parmesan cheese and mix well. Season with salt and pepper to taste.

            Serve: Plate the creamy spinach artichoke pasta and garnish with fresh basil leaves for a pop of color and flavor.

              Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings

                - Presentation Tips: Serve the pasta in shallow bowls and sprinkle with extra Parmesan and a drizzle of olive oil for an elegant touch.