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Tasty Spinach and Artichoke Dip Pasta

A comforting pasta dish combining the creamy flavors of classic spinach and artichoke dip, perfect for busy weeknights or gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Pasta and Cream Sauce Ingredients
  • 8 oz rotini The corkscrew shape captures the creamy sauce beautifully. Whole wheat or gluten-free options work too!
  • 4 oz cream cheese, softened to room temperature Contributes to the creamy texture of the sauce.
  • 1 cup milk Use whole milk for ultimate creaminess or a lower-fat version for a healthier option.
  • 3/4 cup parmesan cheese, freshly grated Always opt for fresh cheese for better flavor.
  • 2 tsp garlic powder For that aromatic punch!
  • 1/4 tsp onion powder Adds depth to the flavor.
  • 1/4 tsp pepper Adjust to taste; crushed black pepper can elevate the dish!
Vegetables and Additions
  • 5 oz fresh spinach Use baby spinach for a mild flavor, or mix in kale for a twist.
  • 14 oz artichoke hearts, roughly chopped Look for canned or jarred artichokes for convenience.

Method
 

Preparation
  1. While waiting for your water to boil, grate your fresh parmesan cheese. Measure out all your dry seasonings into a small bowl, and prepare your fresh spinach and artichoke hearts.
  2. If your artichoke hearts are large, cut them into bite-sized pieces. Don’t forget to soften the cream cheese to room temperature for easy mixing.
Cooking
  1. Bring a large pot of salted water to a boil. Cook the rotini until al dente, as per package directions. Reserve 1/2 cup of pasta water before draining and set the drained pasta aside in a large bowl.
  2. In a medium skillet over medium heat, add the spinach with 1 tablespoon of water. Cook for about 2 minutes until just wilted. Transfer the cooked spinach to a clean kitchen towel to squeeze out excess liquid, then chop roughly and set aside.
  3. In the same skillet, combine the softened cream cheese and milk over medium heat, stirring frequently until creamy and smooth. Toss in the grated parmesan and dry seasonings, stirring until well combined.
  4. Add the squeezed spinach and artichoke hearts to the cream sauce, stirring to combine. Then, pour the cooked pasta into the skillet and fold it gently into the sauce. If the mixture feels too thick, add a bit of the reserved pasta water to loosen it up. Heat through for about another minute until bubbly.

Notes

Use quality ingredients for the best flavor. Leftovers can be stored in an airtight container in the fridge for up to 3 days. This dish can be made ahead and frozen for up to three months, but the cream sauce’s texture may change slightly upon reheating.