Tasty Spinach and Artichoke Dip Pasta Recipe

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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

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.

Tasty Spinach and Artichoke Dip Pasta Recipe

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★★★★★

4.8 from 110 reviews

A creamy and flavorful Spinach and Artichoke Dip Pasta that combines tender rotini, wilted spinach, and artichoke hearts in a rich cream cheese and parmesan sauce. Perfect for a comforting weeknight dinner with easy preparation and a deliciously smooth, garlicky sauce.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 8 oz rotini

Vegetables

• 5 oz spinach
• 14 oz artichoke hearts (chopped into bite-sized pieces)

Sauce

• 4 oz cream cheese (softened to room temperature)
• 1 cup milk
• 3/4 cup parmesan cheese (freshly grated)
• 2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp black pepper

Instructions

1. Prep Ingredients: Grate fresh parmesan, measure out garlic powder, onion powder, and black pepper into a small bowl. Have spinach and artichoke hearts ready, chopping artichokes if large. Soften cream cheese to room temperature for smooth incorporation.
2. Cook Pasta: Bring a large pot of salted water to boil. Cook rotini according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain pasta and set aside in a large bowl.
3. Wilt Spinach: In a medium skillet over medium heat, add spinach with 1 tablespoon of water. Cook, stirring occasionally, for about 2 minutes until wilted. Transfer spinach to a kitchen towel or paper towels and squeeze out excess water. Roughly chop and set aside.
4. Make Sauce: In the same skillet, combine softened cream cheese and milk over medium heat. Stir frequently for 2-3 minutes until cream cheese melts and sauce is smooth. Add grated parmesan and dry seasonings, stirring constantly until sauce is creamy and gently bubbling. Taste and adjust seasoning if needed.
5. Combine Ingredients: Stir the squeezed spinach and chopped artichoke hearts into the sauce. Add cooked pasta and fold gently to coat evenly. If sauce is too thick, add reserved pasta water a splash at a time to loosen.
6. Heat Through: Heat the combined pasta and sauce over medium heat for about 1 minute until hot and flavors meld. Serve immediately.

Notes

• Using fresh grated parmesan improves sauce texture and flavor.
• Softening cream cheese before cooking prevents lumps in the sauce.
• Reserving pasta water helps adjust sauce consistency and enhances creaminess.
• Wring out spinach thoroughly to avoid a watery sauce.
• Adjust garlic powder and pepper to taste as cream cheese can mute flavors.

Keywords: spinach artichoke pasta, creamy pasta, vegetarian pasta, comfort food, easy weeknight dinner, cream cheese pasta sauce