Introduction

This Tasty Spinach and Artichoke Dip Pasta combines creamy, cheesy flavors with tender spinach and artichokes for an easy, comforting meal. Perfect for a weeknight dinner or casual gathering, it brings the beloved dip into a satisfying pasta dish.

A white bowl filled with three layers of rotini pasta coated in creamy white sauce, mixed evenly with dark green spinach leaves and small bits of pale artichoke. The pasta is sprinkled with red pepper flakes, black pepper, and tiny white cheese bits, creating a slightly textured surface. The bowl rests on a brown cloth over a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz rotini
5 oz spinach
4 oz cream cheese (softened to room temperature)
1 cup milk
3/4 cup parmesan (freshly grated)
2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp pepper
14 oz artichoke hearts

Instructions

Step 1: While waiting for water to boil, grate the parmesan cheese freshly, measure out the dry seasonings into a small bowl, and prepare the spinach and artichoke hearts. Cut artichoke hearts into bite-sized pieces if large. Soften the cream cheese to room temperature for smooth incorporation.
Step 2: Bring a large pot of salted water to a boil. Cook the rotini according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining. Set the drained pasta aside in a large bowl.
Step 3: In a medium skillet over medium heat, add spinach with 1 tablespoon of water and cook for about 2 minutes, stirring occasionally, until wilted. Transfer spinach to a clean kitchen towel or paper towels and squeeze firmly to remove excess liquid. Chop roughly and set aside.
Step 4: In the same skillet, combine softened cream cheese and milk over medium heat. Stir frequently until cream cheese melts and the mixture is smooth, about 2-3 minutes. Add the grated parmesan and dry seasonings from Step 1, stirring constantly until creamy and gently bubbling. Taste and adjust seasonings if needed.
Step 5: Add the squeezed spinach and artichoke hearts to the cream sauce, stirring to combine. Pour in the cooked pasta and fold gently to coat evenly. If the sauce seems too thick, add a splash of reserved pasta water to loosen it. Heat for another minute until hot and flavors meld.

Tips & Variations

Use freshly grated parmesan for a smoother, creamier sauce that melts beautifully.
For extra flavor, add a pinch of crushed red pepper flakes or a handful of shredded mozzarella.
Swap rotini for penne or farfalle to change up the pasta texture.
To make it vegan, use dairy-free cream cheese, plant-based milk, and a vegan parmesan substitute.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or reserved pasta water to loosen the sauce as needed.

How to Serve

A deep white bowl is filled with a creamy pasta dish featuring three main layers: the base layer is twisted rotini pasta in pale yellow, the middle layer consists of dark green wilted spinach leaves mixed evenly throughout, and the top layer includes light green artichoke heart pieces scattered over the dish. The pasta and vegetables are coated in a smooth white cream sauce, sprinkled generously with shredded parmesan cheese and few red chili flakes creating small red spots for contrast. The bowl is placed on a folded orange cloth resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but thaw and thoroughly squeeze out excess water before cooking to avoid a watery sauce.

Is this recipe suitable for meal prep?

Absolutely. The pasta reheats well and can be portioned into containers for quick, tasty lunches or dinners throughout the week.