Spinach Artichoke Pasta Pioneer Girl
Indulge in the creamy comfort of Spinach Artichoke Pasta Pioneer Girl, a delightful twist on the classic dip brought to life as a hearty main dish. This recipe combines tender penne pasta with a luscious, velvety sauce made from heavy cream, cream cheese, and a blend of Parmesan and mozzarella cheeses. The addition of fresh spinach and savory artichoke hearts adds a burst of flavor and a nutritious touch, while aromatic garlic, red pepper flakes, and fresh parsley elevate the dish to gourmet status. Perfect for weeknight dinners or special occasions, this 40-minute meal is both easy to prepare and irresistibly delicious. Serve it piping hot, garnished with parsley and a sprinkle of Parmesan for a satisfying pasta dish that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 2 tbsp Butter
- 1 tbsp Olive oil
- 3 cloves Garlic cloves, minced
- 5 cups Fresh spinach leaves
- 1 cup Artichoke hearts (canned, drained, and chopped)
- 1.5 cups Heavy cream
- 4 oz Cream cheese, softened
- 1 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, melt the butter with the olive oil over medium heat.
Add the minced garlic and cook for 1-2 minutes until fragrant, stirring frequently to avoid burning.
Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes.
Stir in the chopped artichoke hearts and cook for another 2 minutes.
Reduce the heat to low and pour in the heavy cream. Stir well to combine.
Add the softened cream cheese, stirring constantly until it melts and incorporates fully into the sauce.
Mix in the Parmesan cheese and mozzarella cheese, stirring until the cheeses have melted and the sauce is creamy and smooth.
Season the sauce with salt, black pepper, and red pepper flakes (if using). Adjust seasoning to taste.
Add the cooked and drained penne pasta to the skillet, tossing to ensure that the pasta is well coated with the sauce.
Remove from heat and let the pasta rest for a few minutes to thicken slightly.
Serve the pasta hot, garnished with freshly chopped parsley and an extra sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 1397 mg | 61% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 2.5 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 392 mg | 8% | |
*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.
