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Tasty Spinach and Artichoke Dip Pasta

A delightful blend of creamy goodness and cheesy satisfaction, this Tasty Spinach and Artichoke Dip Pasta elevates the usual pasta dish to comfort food stardom.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 oz rotini Use rotini for its texture; it captures the sauce beautifully.
  • 5 oz fresh spinach Opt for young, tender spinach for a milder flavor.
  • 4 oz cream cheese Soften to room temperature for smoother incorporation.
  • 1 cup milk Whole milk adds creaminess, but any variety works.
  • 3/4 cup fresh grated parmesan Freshly grated melts better and has superior flavor.
Seasonings & Add-ins
  • 2 tsp garlic powder Substitute with fresh garlic if preferred; use one clove.
  • 1/4 tsp onion powder Adds depth without overpowering the dish.
  • 1/4 tsp pepper Freshly cracked adds a lovely zing.
  • 14 oz artichoke hearts Drain and chop; canned or frozen both work.

Method
 

Preparation
  1. Prepare ingredients by grating parmesan, measuring dry seasonings, and cutting artichokes into bite-sized pieces. Soften cream cheese if not done.
Cooking the Pasta
  1. Cook the rotini in salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
Sautéing Spinach
  1. In a medium skillet over medium heat, add spinach with 1 tbsp water. Cook for about 2 minutes until wilted. Drain and squeeze out excess liquid.
Making the Sauce
  1. Combine softened cream cheese and milk in the same skillet over medium heat, stirring until melted and smooth.
Adding Cheese and Seasonings
  1. Add grated parmesan and the dry seasonings to the sauce, stir until creamy and bubbling gently. Adjust seasoning to taste.
Combining Spinach and Artichokes
  1. Stir in the cooked spinach and artichoke hearts into the cream sauce.
Final Assembly
  1. Fold in the cooked pasta, adding reserved pasta water if the sauce is too thick. Heat for one minute until hot.

Notes

Consider using high-fat dairy for better flavor. Store leftovers in an airtight container in the fridge for up to 3 days.