One Pot Spinach & Artichoke Pasta is a delicious and easy-to-prepare dish that combines the flavors of fresh spinach, tender artichoke hearts, and savory garlic in a creamy sauce. The dish is made using a single pot, which means that the pasta, sauce, and vegetables are all cooked together, making for an easy clean-up.
How To Make:
To make the dish, pasta is first boiled in salted water until it's al dente. While the pasta is cooking, chopped garlic is sautéed in olive oil until it's fragrant, then chopped artichoke hearts are added to the pan and cooked until tender. Fresh spinach is then added to the pan and cooked until wilted.
Next, the cooked pasta is added to the pan, along with some cream, parmesan cheese, and a splash of lemon juice. The mixture is stirred until everything is well combined, and the pasta is coated in a creamy sauce. The dish is then garnished with additional parmesan cheese and fresh herbs, like parsley or basil.
The result is a delicious and hearty pasta dish that's perfect for a quick and easy weeknight meal. The combination of creamy sauce, tender pasta, and fresh vegetables makes for a dish that's both comforting and flavorful.
Here are some tips and variations for making One Pot Spinach & Artichoke Pasta:
Tips:
Use a large, deep pot to ensure that there is enough room for the pasta to cook and for the other ingredients to be added.
Be sure to stir the pasta frequently to prevent it from sticking together or to the bottom of the pot.
Still, add a splash of pasta cuisine water to thin it out, If the sauce is too thick.
For a healthier version, substitute heavy cream with half-and-half or whole milk.
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Variations:
Add some protein, such as grilled chicken, shrimp, or cooked Italian sausage, to make it more filling.
Substitute spinach with kale, Swiss chard, or arugula for a different flavor profile.
Use canned or frozen artichoke hearts instead of fresh ones for quicker and easier preparation.
Add some sun-dried tomatoes, roasted red peppers, or mushrooms to the dish for extra flavor and texture.
Use different types of pasta, such as fusilli, penne, or rigatoni, to change the texture and appearance of the dish.
Ingredients:
- 12 oz pasta (penne or fusilli work well)
- 1 can of artichoke hearts, drained and roughly diced
- 4 cups fresh spinach leaves
- 4 cloves of garlic, minced
- 1 onion, diced
- 3 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
Toast the olive oil painting in a large pot over medium heat.
Add the diced onion and minced garlic, and sauté until the onion is translucent and the garlic is fragrant about 2-3 minutes.
Add the diced artichoke hearts to the pot and sauté for another 2- 3 twinkles.
Add the pasta, vegetable broth, heavy cream, salt, and pepper to the pot. Stir everything together.
Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15-20 minutes, or until the pasta is cooked and the liquid has mostly been absorbed.
Stir in the fresh spinach leaves and grated Parmesan cheese, and continue to cook until the spinach has wilted and the cheese has melted about 2-3 minutes.
Serve the pasta hot, garnished with additional Parmesan cheese if desired. Enjoy!