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To make Spinach Artichoke Pasta, gather these ingredients: - 12 oz (340g) pasta (fusilli or penne works well) - 1 can (14 oz) artichoke hearts, drained and quartered - 4 cups fresh spinach, roughly chopped - 1 cup cream cheese, softened - 1 cup grated Parmesan cheese - 1 cup vegetable broth - 1 cup milk - 3 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - Olive oil for sautéing - Red pepper flakes (optional, for heat) You can swap some items if needed. Here are a few ideas: - Use any short pasta like macaroni or rotini instead of fusilli or penne. - Swap cream cheese with ricotta or a dairy-free cream cheese for a lighter touch. - Use chicken broth instead of vegetable broth for more flavor. - If you don't have fresh spinach, frozen spinach can work. Just thaw and drain it well. - Add nutritional yeast instead of Parmesan for a vegan option. Choosing the right pasta makes a big difference. Here are my top picks: - Fusilli: Its spiral shape holds sauce well and adds a fun twist. - Penne: The tubes are great for catching bits of spinach and artichokes. - Rotini: Similar to fusilli, it’s another twisty pasta that grabs sauce nicely. - Shells: These can hold the creamy sauce and bits of artichoke beautifully. Feel free to experiment with your favorite pasta types for a personal touch! First, grab a large pot or Dutch oven. Pour in a drizzle of olive oil and turn the heat to medium. Add three cloves of minced garlic and sauté for about one minute. You want it fragrant but not burnt. Next, toss in one can of drained and quartered artichoke hearts. Cook them for about two to three minutes while stirring gently. Now, it’s time for the liquid magic! Pour in one cup of vegetable broth and one cup of milk. Add one teaspoon of onion powder, one teaspoon of Italian seasoning, and some salt and pepper to taste. Stir everything to mix well. Then, add twelve ounces of your pasta choice, like fusilli or penne. Make sure the pasta is submerged in the liquid. Bring it to a boil, then lower the heat to simmer. Cover the pot and cook for about ten to twelve minutes. Stir occasionally until the pasta is just right, or al dente. Once the pasta is done, lower the heat again. Mix in one cup of softened cream cheese and one cup of grated Parmesan cheese. Stir until everything is melted and well combined. Now, fold in four cups of roughly chopped fresh spinach. You want it wilted and mixed in. Taste your dish and adjust the seasoning if you need to. If you like a little heat, sprinkle some red pepper flakes on top. To keep pasta from sticking, use plenty of water. Add a good amount of salt when boiling. Stir the pasta often during cooking. This helps separate the pieces. You can also add a splash of olive oil to the pot. This adds flavor and keeps the pasta loose. If you want a creamier dish, add more cream cheese or Parmesan cheese. Start with half a cup more of each. Blend them in after the pasta cooks. If it’s too thick, mix in a bit of milk or broth. This helps balance the texture and keeps it smooth. Spices can really boost the taste. Try adding garlic powder or more Italian seasoning. A pinch of red pepper flakes gives it a nice kick. Fresh herbs like basil or parsley can add brightness. Taste as you go, and adjust to your liking. This way, your dish will be just right! {{image_2}} You can add protein to your Spinach Artichoke Pasta for extra flavor and nutrition. Grilled chicken is a great choice. Just slice it up and mix it in at the end. Shrimp also works well. Cook them in the pot before adding other ingredients. For a heartier meal, consider using cooked sausage or bacon. Both add a nice crunch and depth. If you want a vegetarian option, try adding chickpeas or white beans. They boost protein while keeping it plant-based. To make this dish vegan, swap the cream cheese and Parmesan for plant-based versions. Look for vegan cream cheese that melts well. Nutritional yeast can replace Parmesan, giving a cheesy flavor without dairy. Use almond milk or oat milk instead of regular milk. For broth, ensure it is vegetable-based and free from animal products. You can also add more veggies like mushrooms or bell peppers for added texture and taste. This way, everyone can enjoy a delicious, creamy pasta. Seasonal veggies can enhance your Spinach Artichoke Pasta. Fresh zucchini or asparagus add brightness in spring and summer. Just chop them into bite-sized pieces and sauté with garlic. In fall, consider using butternut squash or kale for a heartier dish. Both add sweetness and color. In winter, add roasted cauliflower or Brussels sprouts for a warm, cozy feel. These veggies not only make it colorful but also boost nutrition. Feel free to mix and match based on what’s fresh and available. To keep your Spinach Artichoke Pasta fresh, let it cool first. Place it in an airtight container. This will prevent any moisture from getting in. Store it in the fridge for up to three days. Make sure to label your container with the date to keep track of freshness. When you're ready to eat, reheat it gently. You can use a pot over low heat. Add a splash of milk to help loosen the sauce. Stir often to ensure even heating. You can also microwave it in short bursts. Just remember to cover it to keep the moisture in. If you want to freeze this dish, it works well too. Use a freezer-safe container or bag. Make sure to remove as much air as possible. It can last for about two months in the freezer. For better taste, freeze it without the cream cheese. Add that when you reheat for a fresh flavor. Yes, you can use frozen spinach in this dish. Just thaw and drain it well. Squeeze out any extra water to keep the sauce creamy. Frozen spinach is convenient and still tasty. It saves time and reduces waste. To make this recipe gluten-free, choose gluten-free pasta. There are many options like rice or chickpea pasta. Just follow the cooking times on the package. The rest of the recipe stays the same. Your dish will still be creamy and delicious. This pasta pairs well with a simple salad or garlic bread. A side of roasted veggies adds color and health. You can also serve it with grilled chicken or shrimp for extra protein. Enjoy your meal with a glass of white wine for a nice touch. This blog post covered all you need for making Spinach Artichoke Pasta. We discussed the best ingredients, how to cook them, and easy storage tips. You learned about substituting ingredients and enhancing flavors. Remember, you can adjust the creaminess and add proteins or veggies based on your taste. Follow these steps for a delicious meal that satisfies. Happy cooking and enjoy your dish!

Spinach Artichoke Pasta One Pot

Indulge in the creamy goodness of Spinach Artichoke Pasta Delight! This delicious one-pot recipe melds tender pasta with artichoke hearts and fresh spinach, making for a quick and flavorful meal. Ready in just 25 minutes, it's perfect for busy nights or cozy gatherings. Discover the simple steps to whip up this family favorite and add a sprinkle of red pepper flakes for an extra kick! Click to explore the full recipe now! #SpinachArtichokePasta #EasyRecipes #OnePotMeals #PastaLovers
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Ingredients
  

12 oz (340g) pasta (fusilli or penne works well)

1 can (14 oz) artichoke hearts, drained and quartered

4 cups fresh spinach, roughly chopped

1 cup cream cheese, softened

1 cup grated Parmesan cheese

1 cup vegetable broth

1 cup milk

3 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon Italian seasoning

Salt and pepper to taste

Olive oil for sautéing

Red pepper flakes (optional, for heat)

Instructions
 

In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

    Add the artichoke hearts to the pot and cook for an additional 2-3 minutes, stirring gently.

      Pour in the vegetable broth and milk, followed by the onion powder, Italian seasoning, salt, and pepper. Stir to combine.

        Add the dry pasta to the pot, making sure it is submerged in the liquid. Bring to a boil, then reduce to a simmer and cover. Cook for about 10-12 minutes, or until the pasta is al dente, stirring occasionally.

          Once the pasta is cooked, lower the heat and mix in the softened cream cheese and grated Parmesan cheese until fully melted and incorporated.

            Fold the chopped spinach into the pasta until wilted and combined. Taste and adjust seasoning if necessary.

              If desired, sprinkle red pepper flakes for added heat.

                Prep Time: 10 mins | Total Time: 25 mins | Servings: 4-6

                  - Presentation Tips: Serve in bowls topped with additional grated Parmesan and a sprig of fresh basil for a pop of color. Garnish with a drizzle of olive oil for extra richness. Enjoy your one-pot dish!