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- 8 oz pasta (penne or rotini) - 1 cup frozen spinach - 1 cup canned artichoke hearts - 1/2 cup cream cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 clove garlic - 1 tablespoon olive oil - 1/2 teaspoon crushed red pepper flakes (optional) - Salt and pepper - Fresh parsley for garnish When I make Cheesy Spinach and Artichoke Pasta, I love the bright flavors and creamy texture. This dish is simple yet satisfying. You can easily find all the ingredients at your local store. Using frozen spinach saves time, but fresh spinach works too. Just wash it well and chop it. Canned artichoke hearts add a nice tang. If you want more heat, add crushed red pepper flakes. Cream cheese gives the sauce its rich, creamy feel. Mozzarella and Parmesan add great taste. Always use fresh garlic for the best flavor. Olive oil helps to sauté the garlic, making it fragrant. - Caloric content per serving: About 450 calories - Key nutrients: High in fiber, protein, and vitamins A and C - Tips for healthier alternatives: Use whole grain pasta for added fiber. Try low-fat cream cheese to cut calories. You can also add more veggies like bell peppers or mushrooms. This dish is a great way to enjoy a creamy pasta while also getting your greens! If you want the full recipe, check out the detailed instructions. Start by boiling a large pot of salted water. Use about 1 tablespoon of salt for every 4 quarts of water. This helps flavor the pasta. Once the water is boiling, add 8 ounces of your pasta of choice. I like penne or rotini for this dish. Cook according to package directions until al dente, which means firm to the bite. This usually takes around 8 to 10 minutes. When the pasta is ready, drain it and set aside. Remember to save about 1/2 cup of the pasta water for later. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 minced clove of garlic to the oil. Sauté the garlic for about 1 minute until it smells great. Be careful not to let it burn. Lower the heat and add 1/2 cup of softened cream cheese. Stir it until it melts into the oil and garlic. If you want a creamier sauce, gradually mix in the reserved pasta water until it reaches the right consistency. Next, stir in 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese. Keep stirring until the cheeses melt and create a smooth sauce. If the sauce is too thick, add a little more pasta water. Now it’s time to add the fun stuff! Fold in 1 cup of chopped artichoke hearts and 1 cup of thawed and drained spinach. Sprinkle in salt, pepper, and crushed red pepper flakes if you like a bit of heat. Gently mix everything together. Finally, add the drained pasta to the skillet and toss it all together. Make sure each piece of pasta is coated in that cheesy goodness. If you need more sauce, just add a bit more pasta water. Your Cheesy Spinach and Artichoke Pasta is now ready to serve! For the full recipe, check out the details above. To make your sauce creamy, you can adjust the reserved pasta water. Start by adding a little at a time. If the sauce feels too thick, add more water until you reach your desired creaminess. This step adds flavor and helps the sauce cling to the pasta. Using room temperature ingredients also helps. Take out your cream cheese and cheeses about 30 minutes before cooking. They mix into the sauce more easily when they warm up a bit. For added flavor, consider using spices and herbs. A pinch of garlic powder or onion powder can boost the taste. You could also add dried basil or oregano for a fresh twist. If you want a bit of heat, crushed red pepper flakes work well. If you want to change the cheese, try using goat cheese or feta. They give a unique flavor that blends nicely with the spinach and artichokes. You can even mix in some cheddar for a sharper taste. Pair your pasta with simple side dishes. A crisp green salad or garlic bread complements the meal well. You can also serve it with steamed veggies for a healthy touch. For garnishing, sprinkle fresh parsley on top right before serving. You can add more grated Parmesan for extra flavor. A drizzle of olive oil adds a nice finish too. {{image_2}} How can you add chicken or shrimp? You can cook diced chicken or shrimp in the skillet after sautéing the garlic. Cook them until they are no longer pink. This will add a nice protein boost to your dish. For vegetarian protein alternatives, consider adding cooked lentils or chickpeas. Both add fiber and protein without meat. You can mix them in with the spinach and artichokes for a hearty meal. What gluten-free pasta options can you use? There are many good types available. Look for pasta made from rice or quinoa. They cook well and taste great. For vegan substitutions, swap out cream cheese and cheeses with plant-based options. Use cashew cream or vegan cream cheese. Nutritional yeast can offer a cheesy flavor without dairy. How about an Instant Pot version of this recipe? Cook the pasta in the Instant Pot using the pasta setting. After cooking, turn off the pot and stir in the cheeses and veggies. It is fast and easy! An oven-baked variant can give you a crispy topping. After mixing your pasta with the sauce, place it in a baking dish. Top with extra cheese and bake at 350°F until golden brown. This adds a delightful crunch to your meal. For the complete recipe, check out the Full Recipe link. To store leftovers, place your Cheesy Spinach and Artichoke Pasta in an airtight container. This keeps the pasta fresh and prevents odors. You can refrigerate it for up to three days. When reheating, use a skillet over low heat. Add a splash of water or milk to keep it creamy. Stir often until heated through, but do not let it boil. This method helps maintain texture and flavor. If you want to freeze leftovers, let the pasta cool completely first. Then, transfer it to a freezer-safe container. Be sure to leave some space for expansion. You can freeze it for up to two months. When ready to eat, thaw the pasta overnight in the fridge. To reheat, warm it in a skillet over low heat. Add a little liquid if needed to get back that creamy consistency. In the fridge, Cheesy Spinach and Artichoke Pasta stays good for up to three days. If it smells sour or has changed color, it’s best to toss it. Always use your senses to check if the pasta is still safe to eat. Enjoy your dish fresh, but knowing how to store it well can save some for later! Yes, you can use fresh spinach. Fresh spinach has a bright flavor and a nice texture. However, frozen spinach is already cooked and easier to use. Here are some pros and cons: - Fresh Spinach Pros: - Better taste and texture. - More nutrients when used raw. - Fresh Spinach Cons: - Needs more prep time (washing and chopping). - May wilt quickly in the sauce. I recommend using penne or rotini pasta. Both shapes hold the sauce well. Here are some other good options: - Fusilli: Twists grab more sauce. - Farfalle: Great for a fun look. - Shells: Perfect for scooping up the cheese. You can easily make this dish dairy-free. Here are some tips: - Use dairy-free cream cheese instead of regular cream cheese. - Replace mozzarella with a dairy-free cheese alternative. - Nutritional yeast adds a cheesy flavor without dairy. Yes, you can prep this dish ahead of time. Here’s how: - Cook the pasta and make the sauce separately. - Store them in the fridge for up to two days. - Combine before serving and warm them together. Storing leftovers properly keeps them fresh. Follow these steps: - Place leftovers in an airtight container. - Store in the fridge for up to three days. - Reheat gently on the stove or microwave to avoid drying out. For the full recipe, check out the detailed steps and tips to make Cheesy Spinach and Artichoke Pasta! Cheesy spinach and artichoke pasta is a tasty dish you can easily make at home. We covered the ingredients, cooking methods, variations, and storage tips. You now have all the tools to impress at dinner. Remember, you can mix in fun flavors and adjust for your diet. This dish is not just delicious but also versatile. Enjoy experimenting with it and make it your own!

Cheesy Spinach and Artichoke Pasta

Savor the creamy goodness of Cheesy Spinach and Artichoke Pasta with this simple and delicious recipe! Packed with flavor, this dish combines the richness of cream cheese, mozzarella, and Parmesan with the healthy touch of spinach and artichokes. Perfect for a quick weeknight dinner or impressing guests, it's sure to be a new favorite. Click through to explore the full recipe and make this indulgent treat today!
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Ingredients
  

8 oz (225g) pasta (penne or rotini works well)

1 cup frozen spinach, thawed and drained

1 cup canned artichoke hearts, drained and chopped

1/2 cup cream cheese, softened

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 clove garlic, minced

1 tablespoon olive oil

1/2 teaspoon crushed red pepper flakes (optional)

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

    Sauté Garlic: In a large skillet over medium heat, heat the olive oil. Add minced garlic and sauté for about 1 minute until fragrant.

      Create the Sauce: Lower the heat, and add cream cheese to the skillet, stirring until melted and combined with the garlic. Gradually add in reserved pasta water until the mixture is creamy.

        Mix in Cheeses: Stir in mozzarella and Parmesan cheeses until melted and smooth. If the sauce is too thick, add more pasta water as needed.

          Add Vegetables: Fold in the chopped artichokes and spinach, season with salt, pepper, and crushed red pepper flakes (if using).

            Combine: Add the cooked pasta to the skillet, mixing until all the pasta is evenly coated in the cheesy sauce.

              Serve: Remove from heat and let sit for a few minutes to thicken slightly before serving.

                - Prep Time, Total Time, Servings: 10 min | 30 min | Serves 4

                  - Presentation Tips: Serve in a large bowl garnished with freshly chopped parsley and a sprinkle of additional Parmesan cheese on top for a delightful touch.