Tasty Spinach and Artichoke Dip Pasta Recipe

Introduction

This Tasty Spinach and Artichoke Dip Pasta is a creamy, comforting dish that brings the flavors of a classic appetizer right to your dinner plate. It’s quick to prepare and perfect for those cozy nights when you want something satisfying yet simple.

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 your parmesan cheese fresh and measure out the dry seasonings into a small bowl. Prepare the spinach and cut the artichoke hearts into bite-sized pieces if needed. Make sure the cream cheese is softened to room temperature for smooth sauce mixing.
2. Step 2: Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente. Reserve 1/2 cup of 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 the spinach to a kitchen towel and squeeze out 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 mixture is smooth, about 2-3 minutes.
5. Step 5: Add grated parmesan and dry seasonings to the sauce, stirring constantly until creamy and gently bubbling. Taste and adjust the seasonings as desired.
6. Step 6: Stir in the squeezed spinach and artichoke hearts to the cream sauce. Add the cooked pasta and fold gently to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time to loosen it.
7. Step 7: Heat everything together for another minute until hot and well combined. Serve immediately.

Tips & Variations

• Use freshly grated parmesan for a smoother, creamier sauce—avoid pre-shredded cheese that can contain additives.
• For extra flavor, add a pinch of crushed red pepper flakes for a subtle kick.
• Swap rotini for penne or fusilli if preferred; these shapes also hold sauce well.
• Try stirring in cooked chicken or crispy bacon pieces to make it a heartier meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or reserved pasta water to restore creaminess as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just thaw and squeeze out excess water before adding it to the sauce to avoid thinning it.

How do I prevent the sauce from becoming watery?

Be sure to thoroughly squeeze the cooked spinach to remove moisture and reserve some pasta water to adjust sauce consistency instead of adding extra liquids directly.

Tasty Spinach and Artichoke Dip Pasta Recipe

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★★★★★

4.6 from 92 reviews

This Tasty Spinach and Artichoke Dip Pasta is a creamy, flavorful pasta dish that combines tender rotini with a rich spinach and artichoke dip-inspired sauce. Enhanced by cream cheese, fresh Parmesan, and aromatic seasonings, this quick stovetop recipe offers a comforting and delicious meal perfect for any occasion.

• Author: Sana
• 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 (cut into bite-sized pieces)

Dairy

• 4 oz cream cheese (softened to room temperature)
• 1 cup milk
• 3/4 cup Parmesan cheese (freshly grated)

Seasonings

• 2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp pepper

Instructions

1. Preparation and Setup: While waiting for water to boil, grate fresh Parmesan cheese for a smooth melt, measure out all dry seasonings into a small bowl, prepare the spinach and artichoke hearts by chopping the artichokes into bite-sized pieces if large, and soften the cream cheese to room temperature for a smooth sauce.
2. Cook Pasta: Bring a large pot of salted water to a boil and cook the rotini according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and transfer it to a large bowl.
3. Wilt Spinach: In a medium skillet over medium heat, add spinach with 1 tablespoon water and cook for about 2 minutes, stirring occasionally until wilted. Transfer spinach to a kitchen towel or paper towels and squeeze firmly to remove excess liquid, then roughly chop and set aside.
4. Make Cream Sauce: In the same skillet over medium heat, combine softened cream cheese and milk, stirring frequently until the cream cheese melts and becomes smooth, about 2-3 minutes. Add grated Parmesan and the dry seasonings, stirring constantly until the sauce is creamy and gently bubbling. Taste and adjust seasonings as needed.
5. Combine Ingredients: Stir the squeezed spinach and prepared artichoke hearts into the cream sauce. Add the cooked pasta from step 2 and fold gently to evenly coat everything with the sauce. If the sauce is too thick, add some reserved pasta water to loosen it.
6. Final Heating: Heat the combined mixture for another minute over medium heat until hot and flavors meld together. Serve immediately for best taste.

Notes

• Freshly grated Parmesan cheese melts more smoothly than pre-shredded, enhancing the sauce’s texture.
• Removing excess water from the cooked spinach is crucial to prevent a watery sauce.
• Reserved pasta water contains starch which helps the sauce adhere to the pasta and creates a silkier texture.
• Adjust seasonings after sauce preparation to balance flavors, as cream cheese can mute spices.
• Serve immediately to enjoy the creamy texture and optimal flavor.

Keywords: spinach artichoke pasta, creamy pasta, vegetarian pasta, easy dinner, rotini pasta recipe