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    Home » Side Dish

    Spinach Artichoke Pasta-One Pot Recipe

    Published: May 31, 2023 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    This Spinach Artichoke Pasta recipe is a quick and easy one pot recipe that can be ready and on the table in 20 minutes. Creamy and delicious, it is perfect for busy weeknights with a side salad and dinner roll.
    Featured image of spinach artichoke pasta in a pasta bowl.

    Creamy Spinach Artichoke Pasta is a one pot recipe full of flavor, tossed with fresh spinach, canned artichoke hearts, and topped with roasted pine nuts. It is a delicious pasta dish that is easy to make with very little clean up afterward.

    A cream colored bowl with gold rim and cooked pasta in a creamy sauce with spinach and artichoke hearts mixed in and topped with toasted pine nuts.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 How to make Spinach Artichoke Pasta
    • 🍽 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Top Tips
    • Related Recipes
    • 🍽 Serve with..
    • 📖 Recipe
    • 💬 Reviews

    ❤️ Why you'll love it

    One pot recipe:  the pasta is cooked in the milk and broth mixture for a one dish recipe with a creamy sauce.

    Easy weeknight dinner: this pasta dish is perfect weeknight dinner for those busy days.

    Family favorite: this is a delicious recipe the whole family will love, especially any fan of spinach artichoke dip.

    A dark brown wooden bowl full of fresh spinach leaves sitting on top of a cream colored rustic cloth.

    🥘 Ingredients

    As an Amazon Associate I earn from qualifying purchases.

    Linguine pasta: I like the flat noodle for this creamy pasta dish but other shapes can be used.

    Pine nuts: these are toasted before use, see tips for how to toast pine nuts.

    Fresh Spinach: I like to use fresh baby spinach or regular chopped spinach (to make the leaves smaller).

    Canned artichoke hearts: I buy plain artichoke hearts, but you can use the marinated ones also. Just be sure to drain them well.

    Fresh garlic cloves 

    Milk: any dairy milk or nut milk will work for this recipe. If using nut milk, I recommend cashew milk.

    Vegetable broth, I love using this golden broth packet. It has great flavor, plus it has been around a long time and stood the test of time! Another favorite is to make a broth with this vegetable concentrate paste.

    Red pepper flakes: optional for added heat and flavor.

    Salt and black pepper: (optional)

    A cream bowl with spinach artichoke pasta mixed with spinach and topped with pine nuts.

    🔪 How to make Spinach Artichoke Pasta

    1. In a large skillet, heat the butter until bubbly. Add the garlic and cook for 1 minute.
    2. Stir in the broth, milk, salt, and pepper. Bring to a boil.
    3. Add the linguine to the broth mixture and simmer for 9 minutes or until al dente.
    4. Remove the pasta from the heat and stir in spinach and artichoke hearts and toss to combine.
    5. Allow the pasta to heat the spinach for about 2 minutes, or until the spinach has wilted.
    6. Sprinkle with toasted pine nuts and chili flakes before serving and season with salt and black pepper (if using).
    A white bowl full of artichoke hearts topped with fresh thyme with rosemary blurred and to the right.

    🍽 Equipment

    A deep skillet or large pot
    Flat head wooden spoon
    Pasta bowls: not necessary, but fun to use!
    Tongs: for serving the pasta

    🥫Storage

    Refrigerate: ​store leftovers in an airtight container up to 4 days.

    Reheat: warm leftover pasta in a saucepan with a little added water over medium low heat or in the microwave until warmed through.

    📖 Variations

    • Substitute your favorite pasta shape for the linguini. Regular spaghetti, penne, and bowtie pasta are good ones to choose.
    • Make this a vegan pasta recipe by substituting a nut milk or soy milk for regular milk. Make sure the pasta you purchase is vegan pasta (egg free noodle).
    • Stir in ½ cup of nutritional yeast flakes or 1 cup of mozzarella cheese to add a cheesy flavor to the dish.
    • Add sliced grilled chicken breast or a can of drained and rinsed white beans to the pasta for added protein.
    A silver skillet with toasted pine nuts inside of it.

    💭 Top Tips

    • Break the pasta noodles in half before adding to the broth mixture. This will make shorter strands that are easier to manage and it makes it easier for little ones to eat.
    • Stir the pasta as soon as it has been added to the broth mixture and stir it often to allow it to cook evenly and keep it from sticking together.
    • To toast pine nuts, spread out on a baking sheet and bake at 350 degrees until pine nuts start to turn golden brown. Watch carefully so they don't burn.

    Related Recipes

    Crustless Spinach Quiche recipe

    Homemade Pasta Sauce with canned tomatoes

    Spinach Artichoke Dip

    Homemade Basil Pesto Recipe

    Garlic Shrimp with Spinach and Linguine

    Overhead shot of Spinach Artichoke Pasta made with linguine in a creamy sauce, green spinach, chopped artichoke hearts, and sprinkled with pine nuts in a cream pasta bowl with a blue rim.

    🍽 Serve with..

    Serve pasta dish with a green salad and a side of quick dinner rolls.


    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @honeybunchhunts or #honeybunchhunts so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Featured image of spinach artichoke pasta in a pasta bowl.

    Spinach Artichoke Pasta

    Shelby Law Ruttan
    This Spinach Artichoke Pasta recipe is a quick and easy one pot recipe that can be ready and on the table in 20 minutes. Creamy and delicious, it is perfect for busy weeknights with a side salad and dinner roll.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 411 kcal

    Equipment

    • Large pot , or deep skillet
    • Flat head wooden spoon
    • Pasta bowls
    • Tongs

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 2 tablespoons butter
    • 2 cloves garlic cloves , minced
    • 1½ cup vegetable broth
    • 1½  cup milk
    • ¼ teaspoon salt
    • ⅛ black pepper
    • 8 ounces linguine
    • 4 ounces baby spinach
    • 15 ounces artichoke hearts , chopped
    • ¼ cup pine nuts , toasted

    Instructions
     

    • Melt the butter in a large skillet, over medium heat until bubbly. Add the garlic and cook for 1 minute.
    • Add the vegetable broth, milk, salt, and pepper. Bring to a boil.
    • Add the linguine and stir. Once the milk mixture begins to boil, reduce the heat and simmer for 9 minutes, or until the linguine is cooked through.
    • Stir in the baby spinach and artichoke hearts. Allow the mixture to set for 2 minutes, until the spinach is wilted.
    • Top with toasted pine nuts prior to serving.

    Nutrition

    Calories: 411kcalCarbohydrates: 55gProtein: 13gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 24mgSodium: 957mgPotassium: 464mgFiber: 4gSugar: 8gVitamin A: 3172IUVitamin C: 9mgCalcium: 149mgIron: 2mg
    Keyword Spinach Artichoke Pasta
    Tried this recipe?Let us know how it was!

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    About Shelby Law Ruttan

    Honeybunch Hunts is a website dedicated to sharing canning and dehydrating recipes, wild game recipes, fish, seafood, plant based recipes, and some DIY scattered in between. Written by Shelby Law Ruttan, is also author and owner of Grumpy’s Honeybunch, and The Best Vegetarian Recipes. Shelby has also authored two cookbooks, The One Pot Paleo Cookbook and The Pescatarian Keto Cookbook.

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    Welcome! I'm Shelby, author of HoneyB's Homestead. I grew up with self sustaining parents and enjoyed the fruits of their harvest. This website is dedicated to recipes to preserve that harvest, and how to be self sustainable along....

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