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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
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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
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Ingredients
1x
2x
3x
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:
411
kcal
Carbohydrates:
55
g
Protein:
13
g
Fat:
15
g
Saturated Fat:
6
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
4
g
Trans Fat:
1
g
Cholesterol:
24
mg
Sodium:
957
mg
Potassium:
464
mg
Fiber:
4
g
Sugar:
8
g
Vitamin A:
3172
IU
Vitamin C:
9
mg
Calcium:
149
mg
Iron:
2
mg
Keyword
Spinach Artichoke Pasta
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