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® 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!
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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