Spinach Artichoke Pasta

Spinach artichoke pasta

I don’t have a ton of pasta recipes here, because frankly we just don’t eat it very often. The other day though, I had a super specific craving for spinach artichoke dip. I did some digging online to see how I could turn this into a respectable dinner (don’t get me wrong I’d certainly plow into a 9×13 of hot spinach artichoke dip with some ritz crackers and call it dinner, but Andrew may not be so bold).

There were a few variations of this pasta dish and I used this recipe as a bit of a guide for my own take on it.

It turns out it was EXACTLY what the doctor ordered and was so fricken delicious! I will absolutely make this again; and the fact that it was on the table in under 20 mins… *chef kiss*

(^Terrible ingredient shot, I forgot my scallions, mozz cheese, butter, and jalapeños lol)

In a large pot of salted, boiling water, cook your pasta until just shy of al dente. For fusilli this is 8 minutes.

While the pasta is cooking, in a large pot, melt your butter over medium-low heat.

Once the butter is melted, add in your sour cream, Parmesan, and mozzarella cheese. Stir and let melt for a minute or two.

Add in your scallions and diced artichokes. Mix to combine. Cook for 3-4 minutes.

Then, add in your garlic, jalapeños (if using), and frozen spinach. Stir and cook for another minute or two.

Once your pasta is ready, remember to *SAVE 1/2 CUP OF THE PASTA WATER!*

Add in your drained pasta and a splash of the pasta water. Stir to combine and add more pasta water as needed to get the consistency you’d like.

Serve hot with some freshly shredded Parmesan.

Eat with absolute reckless abandon!


Adapted from: Natasha’s Kitchen

Makes: 4 servings

Prep: 5 minutes, Cook: 15 minutes, Total: 20 minutes

  • 8 oz fusilli pasta (penne or rigatoni would work well too)
  • 1/2 cup reserved pasta water
  • 2 tablespoons unsalted butter
  • 2 scallions, diced (or 1/3 cup yellow onion, diced)
  • 1/2 cup sour cream
  • 1/4 cup shredded parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 15 oz can quartered artichoke hearts, drained and diced
  • 1 tablespoon jalapeño spread or 2 tablespoons diced pickled jalapeños (optional)
  • 1 tablespoon minced garlic (1 clove)
  • 6 oz frozen spinach (about 2/3 cup)

In a large pot of salted, boiling water, cook your pasta until just shy of al dente. For fusilli this is 8 minutes.

While the pasta is cooking, in a large pot, melt your butter over medium-low heat.

Once the butter is melted, add in your sour cream, Parmesan, and mozzarella cheese. Stir and let melt for a minute or two.

Add in your scallions and diced artichokes. Mix to combine. Cook for 3-4 minutes.

Then, add in your garlic, jalapeños (if using), and frozen spinach. Stir and cook for another minute or two.

Once your pasta is ready, remember to *SAVE 1/2 CUP OF THE PASTA WATER!*

Add in your drained pasta and a splash of the pasta water. Stir to combine and add more pasta water as needed to get the consistency you’d like.

Serve hot with some freshly shredded Parmesan.

Eat with absolute reckless abandon!


Leave a Reply