Spinach and Artichoke Pasta Recipe

Spinach and Artichoke Pasta - Our favorite dip turned into a pasta! | natashaskitchen.com

Today’s delicious post is sponsored by Reynolds®. In case you haven’t noticed, we use their products in probably half of our recipes. Hello parchment paper, baking cups and aluminum foil! So when they asked if I wanted to try their new product, I was like “Yargs yes! I want to try them!” But, not in those words exactly because I didn’t want to sound unprofessional ofcourse.

Let’s talk creamy spinach artichoke pasta. My spinach and artichoke dip is arguably one of the most popular spinach and artichoke dip recipes on Pinterest (Pinned over 1,200,000 times). Everyone loves it!

One of my readers, Joan, wrote in saying, “I threw away every other recipe I had for spinach and artichoke dip once I tasted this one! Fabulous!” Then she suggested I try it with penne pasta and went on and on about how great it was. So I did. Then I wrote a song; “Joan, your pasta was awesome and really saucesome.

Thanks for sharing it with me, it’s so yummy…” I’m really glad you’re reading that instead of hearing it. But seriously I’ve got this rhyming thing down pat! Can you tell I just ate a big bowl of spinach and artichoke pasta? Spinach and Artichoke Pasta - Our favorite dip turned into a pasta! | natashaskitchen.com

Ingredients for Spinach and Artichoke Pasta:

6 Tbsp unsalted butter, divided
10 oz fresh spinach (*see note on substitutions for using frozen)
4 oz cream cheese, cut into pieces
1 cup (8 oz) sour cream
1  cup shredded parmesan cheese
2 cans (15 oz each) quartered artichoke hearts (not marinated), well drained
4 oz can diced jalapeños, drained (optional)
1 large or 2 small garlic cloves pressed
16 oz penne pasta with 1 cup reserved pasta cooking liquid

Spinach and Artichoke Pasta - Our favorite dip turned into a pasta! | natashaskitchen.com

On substitutions:

I cut the original spinach and artichoke dip recipe in half and it was plenty for this pasta sauce. * Also, I used fresh spinach but you can totally use frozen, just be sure to thaw it and squeeze out the excess moisture with your hands. If using frozen, you can skip step 2 and add the spinach in at step 4. You may use reduced fat cream cheese or low fat sour cream.

How to Make Spinach Artichoke Pasta:

1.Cook pasta in a large pot of salted water to desired doneness (I added 1/2 Tbsp salt for a soup pot half filled with water. Drain pasta and reserve about 1 cup of the pasta water (DON’T FORGET).

Spinach and Artichoke Pasta Recipe-10

2. In a large pot, melt 2 Tbsp butter over medium heat. Once hot, add spinach and stir until slightly wilted. The spinach wilts fast (about 1 minute) and I might have overdone it because I was snapping the picture rather than removing it right away. Notice how much it shrinks – wild eh?! Transfer wilted spinach to a colander and let it drain while preparing the rest of the recipe.

Spinach and Artichoke Pasta Recipe-8

3. Add 4 Tbsp butter to the same now empty pot along with 4 oz cream cheese cut into pieces, 1 cup sour cream and 1 cup parmesan and stir until everything melts together and starts to bubble.

Spinach and Artichoke Pasta - Our favorite dip turned into a pasta! | natashaskitchen.com

4. Stir in drained artichokes and cook an additional 1-2 min then add drained spinach, pressed garlic and jalapeños (if using). Cook until hot then toss in the cooked, drained pasta. Stir in reserved pasta water if desired (I added at least 1/2 cup of the pasta cooking liquid – this makes the sauce a little lighter and creamier and helps to keep the pasta moist when it’s reheated).

Spinach and Artichoke Pasta - Our favorite dip turned into a pasta! | natashaskitchen.comSpinach and Artichoke Pasta - Our favorite dip turned into a pasta! | natashaskitchen.com

This pasta reheats well. Transfer into Reynolds® heat & eat disposable containers and you’ll have lunch for work or an after school lunch date with your son :).

Spinach and Artichoke Pasta Recipe-7

I also use them as to-go containers for sending leftovers home with family or friends. You can freeze, refrigerate and microwave your food right in these containers (just be sure to remove the lid before microwaving). And I love that they are BPA free and made of renewable plant fibers; a safe alternative to plastic. Just to clarify though, don’t eat the container.

Spinach and Artichoke Pasta - Our favorite dip turned into a pasta! | natashaskitchen.com

Tip: If you’re reheating in the microwave, sprinkle your food with a bit of water and it will turn out so much better and juicier.

Spinach and Artichoke Pasta Recipe

5.0 from 10 reviews
Prep time:
Cook time:
Total time:
This recipe has all of the great familiar flavors of spinach and artichoke dip in the comfort of a bowl of pasta. A 30 minute meal!
Author:
Skill Level: Easy
Cost To Make: $14-$16
Serving: 6 to 8 pasta bowls

Ingredients

  • 6 Tbsp unsalted butter, divided
  • 10 oz fresh spinach (*see note on substitutions for using frozen)
  • 4 oz cream cheese, cut into pieces (reduced fat is ok)
  • 1 cup (8 oz) sour cream ("light" sour cream is ok)
  • 1 cup shredded parmesan cheese
  • 2 cans (15 oz each) quartered artichoke hearts, well drained
  • 4 oz can diced jalapeños, drained (optional)
  • 1 large or 2 small garlic cloves pressed
  • 16 oz penne pasta with 1 cup reserved pasta cooking liquid

Instructions

  1. Cook pasta in a large pot of salted water to desired doneness (I added ½ Tbsp salt for a soup pot half filled with water. Drain pasta and reserve about 1 cup of the pasta water (DONT FORGET).
  2. In a large pot, melt 2 Tbsp butter over medium heat. Once hot, add spinach and stir until slightly wilted. The spinach wilts fast (about 1 minute) and I might have overdone it because I was snapping the picture rather than removing it right away. Notice how much it shrinks - wild eh?! Transfer wilted spinach to a colander and let it drain while preparing the rest of the recipe.
  3. Add 4 Tbsp butter to the same now empty pot along with 4 oz cream cheese cut into pieces, 1 cup sour cream and 1 cup parmesan and stir until everything melts together and starts to bubble.
  4. Stir in drained artichokes and cook an additional 1-2 min then add drained spinach, pressed garlic and jalapeños (if using). Cook until hot then toss in the cooked, drained pasta. Stir in reserved pasta water if desired (I added at least ½ cup of the pasta cooking liquid - this makes the sauce a little lighter and creamier and helps to keep the pasta moist when it's reheated).

Notes

On substitutions: I cut the original spinach and artichoke dip recipe in half and it was plenty for this pasta sauce. * Also, I used fresh spinach but you can totally use frozen, just be sure to thaw it and squeeze out the excess moisture with your hands. If using frozen, you can skip step 2 and add the spinach in at step 4.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

Full disclosure, because it’s the law: Reynolds® sent me their containers to try (they even packaged them in a pretend microwave that my son swiftly claimed). All opinions are my own and I think these containers are great! All you chickens should stock up (we call the kids “chickens” so really it is a very endearing term, you’ll just have to take my word for it). Reynolds® heat and eat disposable containers are sold at Target, come in 2 sizes and are only $3.99 per stack.

Spinach and Artichoke Pasta Recipe-6

Read comments/reviewsAdd comment/review

  • Jay
    July 21, 2016

    This dish is so good! Honestly people, if you’re deciding on whether to make this for dinner or not, JUST DO IT!!! No regrets. It’s very cheesy, full of flavor, and the bits of jalapeno add a really nice spiciness that pairs very well with the rest of the flavors. This would make a really great dip as well! Thank you so much for the recipe! I’m a college student and was searching for a pasta dish that was easy to make, that looked and sounded very impressive. This recipe deserves more 5 stars and more positive reviews! Thank you for the recipe! 🙂 Reply

    • Natasha
      natashaskitchen
      July 21, 2016

      Jay, thank you for such a nice review, I enjoyed reading your comment. I’m so glad you liked it! Reply

  • Noopoor
    June 29, 2016

    Will try this tonight!! Can I substitute in Greek yogurt for the sour cream? Reply

  • Shaunaly
    May 18, 2016

    This recipe is delicious! My whole family devoured the entire meal. My daughter even ate it as a dip before I could even get the pasta cooked. Thank you for sharing your recipe. Will definitely be making this again. Reply

    • Natasha
      natashaskitchen
      May 18, 2016

      I’m so glad you enjoyed it! Reply

  • May 13, 2016

    it looks amazing. I know what I am cooking tonight. Thank you ! Reply

    • Natasha
      natashaskitchen
      May 13, 2016

      I hope you enjoy it! 🙂 Reply

  • Karolina
    April 5, 2016

    Really tasty. Thanks Reply

    • Natasha
      natashaskitchen
      April 6, 2016

      I’m so glad you like it!! Reply

  • Irina
    February 5, 2016

    Thank you for this great recipe. I have fresh artichokes. Can I use them instead of canned artichoke hearts?Kind regards Reply

    • Natasha
      natashaskitchen
      February 5, 2016

      Hi Irina, you you can cook and use your own artichoke hearts. 🙂 Reply

  • Nadia
    December 2, 2015

    this looks amazing, I love doing different things for my family. Have you added chicken ? Do you think it will change the flavor or consistency Reply

    • Natasha
      natashaskitchen
      December 2, 2015

      I haven’t added chicken but one of my readers has and reported good results 🙂 I think it would work well. Reply

      • Nadia
        December 2, 2015

        Thank you, I have a rotisserie chicken so I’m going to venture with it. I’ll let you know  Reply

        • Natasha
          natashaskitchen
          December 2, 2015

          Rotisserie would be great and easy too! Let me know how it goes 🙂 Reply

          • January 24, 2016

            Natasha, The rotisserie chicken was a great touch. My family loved it they couldn’t stop eating. Thank you for an amazing recipe. It’s a keeper

          • Natasha
            natashaskitchen
            January 25, 2016

            Thank you so much for sharing that with me! 🙂

  • Augustine
    November 11, 2015

    So easy, quick and delicious! I didn’t have all the ingredient I needed, but already started cooking. So, I subbed a lot of things, they still turn out so good. Usually pasta is boring to me, not spicy enough. But, the jalapeño gives a really nice kick! I used mozzarella cheese and grated parmesan cheese since I didn’t have parmesan cheese. Also, a little bit of homemade greek yogurt and cottage cheese instead of sour cream. It was so delicious! I had it again tonight. Can’t stop eating it! Haha. Thank you!! God bless you! 🙂 Reply

    • Natasha
      natashaskitchen
      November 12, 2015

      I’m so happy you enjoyed it! Thanks for the great review! 🙂 blessings to you also! Reply

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