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Spinach and Artichoke Pasta

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Servings: 6-8
  • Course: Main Dish

This cheesy Spinach and Artichoke Pasta is quick, easy, and makes quite a few servings, so it’s perfect for making leftovers or bringing to a party! It’s creamy and filled with veggies, too, so it’s sure to become a fast favorite in your recipe book.

Reynolds Kitchen Tips

Reynolds Kitchens Tip

Dinner tonight, lunch tomorrow! Toss leftovers in a Reynolds™ Disposable Heat and Eat containers and enjoy as a mouthwatering midday meal at the office!

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Ingredients

  • 6 Tbsp unsalted butter, divided
  • 10 oz fresh spinach (*see note on substitutions for using frozen)
  • 4 oz cream cheese, cut into pieces (reduced fat is ok)
  • 1 cup (8 oz) sour cream ("light" sour cream is ok)
  • 1 cup shredded parmesan cheese
  • 2 cans (15 oz each) quartered artichoke hearts, well drained
  • 4 oz can diced jalapeños, drained (optional)
  • 1 large or 2 small garlic cloves pressed
  • 16 oz penne pasta with 1 cup reserved pasta cooking liquid

Directions

Step 1

Cook pasta in a large pot of salted water to desired doneness. Drain pasta and reserve about 1 cup of the pasta water (DON’T FORGET).

Step 2

In a large pot, melt 2 Tbsp butter over medium heat. Once hot, add spinach and stir until slightly wilted. The spinach wilts fast (about 1 minute).

Step 3

Transfer wilted spinach to a colander and let it drain while preparing the rest of the recipe.

Step 4

Add 4 Tbsp butter to the same now empty pot along with 4 oz cream cheese cut into pieces, 1 cup sour cream and 1 cup parmesan and stir until everything melts together and starts to bubble.

Step 5

Stir in drained artichokes and cook an additional 1-2 min then add drained spinach, pressed garlic and jalapeños (if using). Cook until hot then toss in the cooked, drained pasta.

Step 6

Stir in reserved pasta water if desired.

Use Frozen Spinach

Substitute fresh spinach for frozen; be sure to thaw it and squeeze out the excess moisture with your hands. If using frozen, skip step 2 and add the spinach in at step 4.

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