Spinach Artichoke Pasta
May 6th, 2016
Remember how in last week’s RachTalk episode a fan asked me what my favorite dip was? Remember how I answered with Spinach Artichoke Dip because it really is the most delicious thing ever? Yes well, I’ve taken my love of dips and turned them into something extra special. Dinner!
If I’m being honest, I’ve for sure eaten my favorite dips as a meal before. Don’t judge! But with our spinach artichoke pasta you can eat the flavors of your favorite dip in a totally acceptable dinner form. Check it out!
The great thing about this spinach artichoke pasta recipe is that it’s a one pot meal. Just throw half of the ingredients into a pot, bring to a boil, and cook until the pasta has softened, and most of the liquid has absorbed. And then add the remaining ingredients and cook a bit longer. That’s it!
In a pot combine the water, half and half, pasta, onion, garlic, artichoke, and seasonings. Cook until the noodles have softened and the liquid has absorbed.
Add the spinach, cream cheese and parmesan cheese. Cook until the spinach has wilted and the cheese has melted.
Give everything a good stir and then top with a bit more parmesan and crushed up croutons right before serving.
The crushed croutons are optional, but since a spinach artichoke dip usually has that bread crumb topping, I think that it was perfect for the pasta. Want a little protein? Add in some grilled chicken or serve alongside your favorite meat.
- 3 cups water
- 1 1/2 cups half and half
- 1 pound short cut pasta, like penne
- 2 (14-ounce) cans artichoke hearts, drained and chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red chili flakes
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 (16-ounce) bag baby spinach
- 4 ounces cream cheese
- 1 cup grated parmesan cheese
- 1 cup croutons, crushed
- In a large pot, combine the water, half and half, pasta, artichokes, salt, pepper, basil, oregano, chili flakes, onion, and garlic. Set over medium heat and bring to a boil. Cook uncovered, stirring often, until the pasta has softened and the liquid as mostly absorbed, about 20 to 25 minutes.
- Stir in the cream cheese, spinach and 3/4 cup parmesan cheese, and cook until the spinach has wilted and the cheese has melted, about 5 minutes.
- Serve with a sprinkling of remaining parmesan and crushed croutons.