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To make this tasty dish, gather these simple ingredients: - 12 oz. penne pasta - 1 can (14 oz.) artichoke hearts, drained and roughly chopped - 4 cups fresh spinach, roughly torn - 1 medium onion, finely diced - 3 cloves garlic, minced - 2 cups vegetable broth - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 1 teaspoon Italian seasoning - Salt and freshly cracked black pepper to taste - 2 tablespoons olive oil - Red pepper flakes (optional, for a touch of heat) Each ingredient plays a role in flavor and texture. Here are the key measurements: - Pasta: 12 ounces of penne gives a great base. - Artichoke hearts: One 14-ounce can adds a unique taste. - Spinach: Four cups of fresh spinach bring color and nutrients. - Onion: One medium onion provides sweetness and depth. - Garlic: Three cloves of minced garlic add wonderful aroma. - Vegetable broth: Two cups create a savory liquid. - Heavy cream: One cup makes the dish creamy and rich. - Parmesan cheese: One cup of grated cheese brings umami flavor. - Italian seasoning: One teaspoon adds a blend of herbs. - Salt and pepper: To taste, for a balanced flavor. - Olive oil: Two tablespoons help sauté and coat the pasta. - Red pepper flakes: Optional for those who enjoy a bit of heat. You can easily modify this dish to meet your needs: - Gluten-free pasta: Swap penne for a gluten-free version. - Dairy-free alternatives: Use coconut cream and nutritional yeast instead of heavy cream and Parmesan. - Vegetable broth: If you prefer chicken broth, feel free to use that. - Spinach: Kale or Swiss chard can replace spinach for a different taste. These ingredients and substitutions make the One-Pot Spinach Artichoke Pasta easy to enjoy for everyone! {{ingredient_image_2}} To start, gather all your ingredients. You will need penne pasta, artichoke hearts, fresh spinach, onion, garlic, vegetable broth, heavy cream, Parmesan cheese, Italian seasoning, salt, pepper, and olive oil. This dish cooks quickly, so having everything ready helps a lot. 1. Warm the olive oil: In a large pot, heat 2 tablespoons of olive oil over medium heat. 2. Sauté the onion: Add 1 finely diced onion. Cook until it is soft and clear, about 4-5 minutes. 3. Add garlic: Stir in 3 minced garlic cloves. Cook for 1 minute until fragrant. 4. Mix in artichokes: Add 1 can of chopped artichoke hearts. Cook for another 2-3 minutes until they soften. 5. Combine pasta and liquids: Pour in 12 oz. of penne pasta, 2 cups of vegetable broth, and 1 cup of heavy cream. 6. Season the mix: Add 1 teaspoon of Italian seasoning, salt, and pepper. Stir well and bring it to a gentle boil. 7. Simmer the pasta: Once boiling, reduce heat to low. Cover the pot and let it simmer for 12-15 minutes. Stir often to cook evenly. 8. Fold in spinach: In the last 2-3 minutes, add 4 cups of fresh spinach. Stir until it wilts. 9. Finish with cheese: Remove from heat and mix in 1 cup of grated Parmesan cheese. Stir until melted and creamy. 10. Let it rest: Allow the dish to sit for a couple of minutes. This helps the sauce thicken. - Prep time: 10 minutes to gather and chop ingredients. - Cooking time: About 20 minutes total, including sautéing and simmering. - Resting time: 2 minutes to let the dish thicken before serving. This process gives you a creamy, flavorful one-pot meal that is easy and quick to make. For a creamy and rich dish, use high-quality heavy cream. It makes a big difference! Stir the pasta gently throughout cooking. This helps keep it from sticking. Make sure to taste as you go. Adjust the salt and pepper based on your preference. Don't skip the step of sautéing the onion and garlic. This adds a lot of flavor. Watch the heat when simmering. Too high can overcook the pasta. If you forget to add the spinach at the right time, it can turn mushy and lose its bright green color. Add fresh herbs like basil or parsley for a nice touch. A squeeze of lemon juice brightens the dish too. If you like heat, mix in red pepper flakes. You can also try different cheese like feta or goat cheese for a twist. Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality artichoke hearts will enhance the flavors of the dish and provide a more vibrant color. Adjust the Creaminess: If you prefer a lighter dish, reduce the amount of heavy cream or substitute with half-and-half for a different texture. Make it Spicy: For a kick of heat, add more red pepper flakes or even a dash of hot sauce to the sauce before serving. Customize Your Cheese: Experiment with different types of cheese like mozzarella or goat cheese for varied flavors and textures in your pasta. {{image_4}} You can switch up the recipe with different vegetables. Try adding mushrooms or bell peppers for extra flavor. Zucchini or asparagus also work well. If you'd like to include protein, chicken or shrimp can be great additions. You can sauté the protein with the onion and garlic for a tasty twist. To make this dish vegan, replace heavy cream with coconut milk or a cashew cream. Use nutritional yeast instead of Parmesan for a cheesy flavor. Make sure to use vegetable broth that is vegan-friendly. For a vegetarian option, stick with the original recipe but feel free to add more greens like kale or arugula. You can change the pasta shape to suit your taste. Fusilli or farfalle would work nicely. If you want a bit of crunch, sprinkle in some toasted pine nuts or walnuts before serving. Adding a squeeze of lemon juice can also brighten the flavors. Play around with these ideas to create your perfect One-Pot Spinach Artichoke Pasta! To keep your One-Pot Spinach Artichoke Pasta fresh, let it cool first. Place it in an airtight container. This helps maintain moisture and flavor. You can store it in the fridge for up to four days. If you want to store it longer, freezing is a great option. Reheating is easy! You can use a microwave or a stovetop. For the microwave, place the pasta in a bowl. Add a splash of water or broth to keep it moist. Heat in short bursts, stirring often, until warm. For stovetop, heat it in a pan over low heat. Stir gently to avoid sticking, adding a bit of liquid if needed. In the fridge, your pasta lasts about four days. If you freeze it, it can stay good for up to three months. Just make sure to use a freezer-safe container. When you're ready to eat, thaw it overnight in the fridge before reheating. This keeps the taste and texture nice! Yes, you can use frozen spinach. Just thaw and drain it well. This helps avoid excess water in your dish. Frozen spinach works great and saves time. It’s a good option if fresh spinach is not available. To lighten this dish, swap heavy cream for a lighter option. You can use half-and-half or even Greek yogurt. This keeps the creamy texture while cutting calories. Also, reduce the amount of cheese or use a lighter cheese option. This pasta pairs well with a simple salad or garlic bread. A side of roasted veggies is also great. You could serve it with grilled chicken for extra protein. These sides complement the flavors nicely and make a complete meal. This One-Pot Spinach Artichoke Pasta recipe is simple and fun to make. You now have a complete list of ingredients, cooking steps, and expert tips for success. Remember, you can customize this dish to fit your diet, whether vegan or gluten-free. Proper storage will keep leftovers fresh and tasty. I hope you feel inspired to create this easy meal and share it with others. Happy cooking!

One-Pot Spinach Artichoke Pasta

A creamy and delicious one-pot pasta dish featuring spinach and artichokes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 500 kcal

Ingredients
  

  • 12 oz. penne pasta
  • 1 can (14 oz.) artichoke hearts, drained and roughly chopped
  • 4 cups fresh spinach, roughly torn
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • to taste Salt and freshly cracked black pepper
  • 2 tablespoons olive oil
  • optional Red pepper flakes for a touch of heat

Instructions
 

  • In a large, deep pot, warm the olive oil over medium heat. Add the diced onion and sauté until it turns translucent and soft, approximately 4-5 minutes.
  • Incorporate the minced garlic into the pot and sauté for an additional 1 minute, stirring continuously to prevent burning and release its aromatic flavor.
  • Add the chopped artichoke hearts to the mixture and cook for 2-3 minutes, stirring occasionally until they begin to soften and meld with the onion and garlic.
  • Pour in the penne pasta, vegetable broth, and heavy cream. Season the mixture with Italian seasoning, salt, and pepper. Stir well to combine, and bring it to a gentle boil.
  • Once boiling, reduce the heat to low and cover the pot. Let the pasta simmer for about 12-15 minutes, stirring occasionally to ensure even cooking. The pasta should be al dente and most of the liquid absorbed by then.
  • During the final 2-3 minutes of cooking, gently fold in the fresh spinach, stirring until it wilts and is evenly incorporated into the dish.
  • Take the pot off the heat and add the grated Parmesan cheese, stirring until it's melted and the sauce is creamy. Taste and adjust the seasoning with additional salt, pepper, or red pepper flakes if you prefer some heat.
  • Allow the pasta to sit for a couple of minutes, which will help the sauce to thicken slightly before you serve it up.

Notes

Serve directly from the pot for a rustic feel or in bowls for a refined presentation. Top with extra Parmesan and black pepper.
Keyword artichoke, creamy, one pot, pasta, spinach