Spinach and Artichoke Penne Pasta
Creamy, comforting, and bursting with flavor, Spinach and Artichoke Penne Pasta is the perfect weeknight dinner or crowd-pleasing party dish. This rich and indulgent recipe combines tender penne pasta with a velvety sauce made from cream cheese, Parmesan, and mozzarella, expertly balanced by the earthy sweetness of spinach and the tangy bite of marinated artichoke hearts. A savory blend of garlic, butter, and a hint of red pepper flakes adds depth to this easy one-pan meal that's ready in just 40 minutes. Perfect for vegetarians (with vegetable broth) or meat lovers, it's a versatile recipe that's sure to become a household favorite. Serve it warm with a sprinkle of fresh parsley for a restaurant-quality dish that's as visually stunning as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces penne pasta
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 units garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup chicken or vegetable broth
- 4 ounces cream cheese, softened
- 1 cup grated Parmesan cheese
- 10 ounces frozen chopped spinach, thawed and drained
- 1 cup marinated artichoke hearts, drained and chopped
- 0.5 teaspoons crushed red pepper flakes (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, heat the butter and olive oil over medium heat until the butter is melted.
Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
Sprinkle the flour over the garlic and whisk continuously for 1 minute to remove the raw flour taste.
Gradually pour in the milk and broth, whisking constantly to create a smooth sauce. Cook for 2-3 minutes, allowing the sauce to thicken.
Stir in the cream cheese until melted and blended. Then add the grated Parmesan cheese and stir until the cheese is fully incorporated.
Fold in the thawed and drained spinach and the chopped artichoke hearts. Mix well to combine.
Season the sauce with crushed red pepper flakes (if using), salt, and freshly ground black pepper. Adjust seasoning to taste.
Add the cooked penne pasta to the skillet, tossing to coat the pasta evenly with the sauce.
Sprinkle the shredded mozzarella cheese over the top, and cover the skillet. Let it cook on low heat for 2-3 minutes until the mozzarella is melted and gooey.
Remove from heat and garnish with chopped fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.0 g | 204% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 5954 mg | 259% | |
| Total Carbohydrate | 329.0 g | 120% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 31.9 g | ||
| Protein | 143.4 g | 287% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 2937 mg | 226% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3445 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
