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