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- 8 oz fettuccine pasta - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 small onion, finely chopped - 1 can (14 oz) artichoke hearts, drained and chopped - 4 cups fresh spinach (or 1 cup frozen spinach) - 1 cup cream cheese, softened - 1/2 cup sour cream - 1/2 cup grated Parmesan cheese - 1 teaspoon lemon juice - Salt and pepper to taste - Red pepper flakes (optional for heat) - Fresh basil leaves for garnish When measuring ingredients, use dry measuring cups for solids like pasta and cheese. For liquids, use a liquid measuring cup. A kitchen scale can help ensure accuracy. Remember, precision matters for creamy pasta. Choose fresh spinach for the best flavor. Go for high-quality fettuccine; it holds the sauce well. Use good cream cheese and real Parmesan for a rich taste. Fresh garlic and onions work wonders in this dish. If you love spice, get fresh red pepper flakes for that extra kick. {{ingredient_image_1}} Start by boiling a large pot of salted water. Once it boils, add 8 ounces of fettuccine pasta. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. After cooking, drain the pasta and set it aside. Remember to save a cup of the pasta water for later. Next, take a large skillet and heat 1 tablespoon of olive oil over medium heat. Add 2 minced garlic cloves and 1 small chopped onion. Sauté these until the onion turns clear, which should take about 3 to 4 minutes. The smell will be fantastic as the garlic and onion cook together. Now it's time to make the creamy sauce. Add 1 can of drained and chopped artichoke hearts and 4 cups of fresh spinach to the skillet. Cook for 2 to 3 minutes until the spinach wilts down. Lower the heat and add 1 cup of softened cream cheese and 1/2 cup of sour cream. Stir until everything is smooth and creamy. If it feels too thick, slowly add some reserved pasta water until you get the right texture. Finally, add the cooked fettuccine to your creamy sauce. Gently toss the pasta until it is well coated. Add 1/2 cup of grated Parmesan cheese, 1 teaspoon of lemon juice, salt, and pepper to taste. If you like a bit of heat, sprinkle in some red pepper flakes. Stir until the cheese melts and everything mixes well. Now you're ready to serve! One common mistake is overcooking the pasta. Always cook it al dente. This way, it stays firm and holds up well in the sauce. Another mistake is not seasoning enough. Salt enhances the flavors, so don’t be shy. Also, avoid adding too much cream cheese at once. This can make it hard to mix. Gradually add it for a smoother sauce. Lastly, don’t skip the lemon juice. It brightens the dish and balances the creaminess. If you want your pasta creamier, you can add more cream cheese or sour cream. If it’s too thick, slowly stir in some reserved pasta water. This water helps create a smooth texture. You can also try adding a splash of milk or heavy cream for extra richness. Just remember, adjust little by little until you find your perfect creaminess. To boost the flavor, consider adding fresh herbs like basil or parsley. You can also sprinkle in some garlic powder for a stronger garlic taste. For heat, red pepper flakes work great. If you like a tangy flavor, try adding a splash of white wine while cooking the garlic and onion. Nuts, like toasted pine nuts or walnuts, add a nice crunch and depth. Experiment with these extras to make your dish unique! Pro Tips Use Fresh Spinach: Fresh spinach will provide a vibrant color and better texture compared to frozen spinach. If using frozen, ensure it is fully thawed and drained to avoid excess moisture. Adjust Creaminess: If you prefer a lighter sauce, you can substitute some of the cream cheese and sour cream with Greek yogurt or a lower-fat cream alternative. Save Pasta Water: Always reserve some pasta water before draining. This starchy water can help adjust the consistency of your sauce without thinning it out too much. Flavor Boost: For an extra kick, consider adding a splash of white wine to the skillet after sautéing the onions and garlic, allowing it to reduce before adding the cream cheese. {{image_2}} To make this dish vegan, swap the cream cheese and sour cream for vegan versions. Use almond cream cheese or cashew cream for a rich taste. Nutritional yeast can add a cheesy flavor without dairy. Choose a plant-based pasta, like chickpea or lentil pasta, for a protein boost. These swaps keep the dish creamy and satisfying. If you need a gluten-free option, use gluten-free fettuccine. Many brands make pasta from brown rice or quinoa. These options can give you a great texture while being gluten-free. Cook them as directed on the package. This way, everyone can enjoy creamy spinach artichoke pasta. You can add seasonal vegetables for extra flavor. Try using asparagus or zucchini in spring. In summer, add cherry tomatoes for a sweet burst. Fall brings butternut squash, which adds creaminess. Feel free to mix and match. This keeps the dish fresh and exciting all year round. To keep your creamy spinach artichoke pasta fresh, let it cool first. Once cooled, transfer it to an airtight container. This helps prevent drying out. Store it in the fridge. It will last for about 3 to 5 days. When you're ready to enjoy leftovers, use a skillet or microwave. If using a skillet, add a splash of water or broth. Heat on low, stirring gently. This helps rehydrate the pasta. If using the microwave, cover the dish. Heat in short intervals, stirring often. This will warm it evenly. If you want to freeze the pasta, it’s best to do so without the fresh basil. Place the cooled pasta in a freezer-safe container. It can last for about 2 to 3 months in the freezer. When ready to eat, thaw it in the fridge overnight. Warm it on the stove with a bit of cream or broth for added creaminess. Yes, you can use frozen spinach. It saves time and works well in this dish. Just be sure to thaw it and drain any excess water before adding it to the mix. You can use Greek yogurt or ricotta cheese. Both add creaminess. If you prefer a lighter option, Greek yogurt is great. Ricotta gives a nice texture but is a bit richer. Leftovers can last up to three days in the fridge. Store them in an airtight container to keep them fresh. When ready to eat, reheat gently on the stove or in the microwave. Yes, you can prepare the sauce in advance. Just cook the pasta fresh when you are ready to serve. This helps keep the pasta from getting mushy. You can pair this dish with a simple green salad or garlic bread. A light, crisp salad adds a nice crunch. Garlic bread complements the creamy sauce perfectly. In this post, I covered all the essentials for making creamy spinach artichoke pasta. We explored key ingredients and tips for measuring and ensuring quality. You learned the step-by-step process, from cooking fettuccine to perfecting the sauce. I shared common mistakes to avoid and fun variations, like vegan options. I also included storage tips to keep your pasta fresh. This dish is simple yet full of flavor, making it great for any meal. Enjoy creating your own creamy masterpiece!

Creamy Spinach Artichoke Pasta

A delicious and creamy pasta dish featuring spinach and artichokes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 8 oz fettuccine pasta
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 14 oz artichoke hearts, drained and chopped
  • 4 cups fresh spinach
  • 1 cup cream cheese, softened
  • 1 2 cup sour cream
  • 1 2 cup grated Parmesan cheese
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
  • Red pepper flakes (optional for heat)
  • Fresh basil leaves for garnish

Instructions
 

  • Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
  • Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, cooking until the onion becomes translucent (about 3-4 minutes).
  • Add Artichokes and Spinach: Stir in the chopped artichoke hearts and fresh spinach. Cook for an additional 2-3 minutes, or until the spinach has wilted.
  • Make the Creamy Sauce: Lower the heat and add the softened cream cheese and sour cream to the skillet. Stir well until smooth and creamy. If the mixture is too thick, add reserved pasta water a little at a time to reach your desired consistency.
  • Mix in Cheese and Seasonings: Add the grated Parmesan cheese, lemon juice, salt, pepper, and red pepper flakes (if using). Stir until the cheese has melted and combined with the sauce.
  • Combine With Pasta: Add the cooked pasta to the skillet, gently tossing until the pasta is well coated with the creamy sauce. Adjust seasoning if necessary.
  • Serve and Garnish: Serve the pasta immediately, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese if desired.

Notes

Add more red pepper flakes for extra heat.
Keyword artichoke, creamy, pasta, spinach