$5.17 RECIPE / $1.29 SERVING
With the one-pot pasta method, I tinkered with the ingredients and came up with this 20-Minute Creamy Spinach Artichoke Pasta.
This creamy spinach artichoke pasta is my favorite because it only requires a few simple ingredients that I always have on hand. There are so many options that it doesn’t feel like you’re eating the same thing every day.
Add 15oz. can of quartered artichoke hearts and some fresh baby spinach to mix this time. The addition of a few dashes of red pepper flakes would make this dish even better for those who enjoy a little heat.
ONE-POT PASTA INSTRUCTIONS
Getting the knack of simmering pasta in milk is a little tough, but once you do, it’s a breeze. There may be a learning curve due to the fact that stovetops and cookware are all unique.
Keep the liquid at a simmer on the lowest heat setting; this is key. Milk will curdle and the pasta will stick to the skillet if you overheat the pan. This sauce can be made in a jiffy if the heat is exactly perfect and you stir every few minutes.
WHAT ABOUT FROSTED SPINACH?
Yes! As a substitute for fresh spinach, you can use frozen. Before adding the spinach to the pasta, allow it to come to room temperature before squeezing out as much moisture as possible (or else your sauce might turn slightly green).
HOW SHOULD I PICK MY ARTICHOKE HEARTS?
For this dish, you can use either oil- or water-packed artichoke hearts. Artichokes that have been marinated in oil and spices can also be used.
That will only enhance the pasta’s flavor! Drain them thoroughly and slice them into smaller pieces, whichever type you choose.
CREAMY SPINACH ARTICHOKE PASTA
Meatless Monday is made a whole lot easier when you make this creamy spinach artichoke pasta with pantry items!
- 2 Tbsp. butter ($0.22)
- 2 cloves of garlic ($0.16)
- 1.5 cups chicken broth* ($0.18)
- 1.5 cups milk ($0.47)
- 1/4 tsp salt ($0.02)
- Freshly cracked black pepper ($0.03)
- 8 oz. linguine ($0.50)
- 1/4 lb. fresh baby spinach (1/2 of 8oz bag) ($1.35)
- 1 15oz. can quarter artichoke hearts ($2.00)
- 1/4 cup grated Parmesan ($0.24)
- Add the butter and minced garlic to a large skillet over medium-high heat. Heat the butter in a medium saucepan and cook the garlic for one to two minutes, or until it is soft and aromatic.
- Toss in the chicken broth and milk, as well as the salt, pepper, and pasta to the skillet (break the pasta in half first for easy stirring). Place the skillet’s cover on top after making sure the pasta is completely submerged. A simmer is reached, and then it is time to lower the heat.
- About 12 minutes or until the pasta is al dente should be enough time for the pasta to simmer in the liquid. To prevent the spaghetti from sticking to the bottom, stir it every few minutes. If necessary, adjust the heat so that the liquid remains at a soft simmer. Drain the artichoke hearts and then slice them into smaller pieces while the pasta is cooking.
- Remove the pasta from the pan as soon as it reaches the desired doneness. The sauce will thicken and absorb as other ingredients are added, even though it appears to be a little thin at this point. Add the spinach to the hot pasta and sauce one handful at a time and toss it until it wilts.
- Mix the pasta with the chopped artichoke hearts. Sprinkle the spaghetti with 2 tbsp. of grated Parmesan cheese, and gently fold it in. Serve with 2 more tablespoons of Parmesan on top.
*To create my broth, I use the Better Than Bouillon concentrate.
NUTRITION IN SPINACH ARTICHOKE PASTA
- Serving: 1 Serving
- Calories: 369.63 kcal
- Carbohydrates: 54.6 g
- Protein: 14.83 g
- Fat: 11.1 g
- Sodium: 1079.75 mg
- Fiber: 6.53 g
INSTRUCTIONAL INSTRUCTIONS FOR MAKING SPINACH ARTICHOKE PASTA
- To begin, mince two garlic heads. It is best to cook garlic in a deep skillet over medium heat for a few minutes until it begins to soften but is still aromatic (but not brown).
- Add 1.5 cups chicken broth, milk (whole is preferable, although 2 percent will do), 1/2 pound linguine, 1/4 teaspoon salt, and freshly cracked pepper to the pot. Take note of what you see in this image. Make sure you submerge the spaghetti. Breaking the pasta in half also makes it much easier to incorporate the other ingredients.
- Add water to a medium-sized skillet, cover, and bring the water to a boil over high heat. Once it reaches a simmer, quickly reduce the heat to the lowest setting that maintains the simmer. The spaghetti will be ready when it has been simmered for around 12 minutes. Keep the spaghetti moving every few minutes to avoid it sticking. After around 12 minutes, the pasta should be done and the sauce will have thickened significantly. It may still be a little watery, but it will thicken as you add the rest of the ingredients.
- Drain one 15-ounce can of quartered artichoke hearts and coarsely chop them while the spaghetti is cooking, then add them to the pasta.
- Working with one handful at a time, stir in 4 ounces of fresh spinach (half of an 8-ounce bag) with the hot pasta and sauce until the spinach is wilted. Remove from heat (it took about two heaping handfuls for me and it wilts extremely fast).
- Add artichokes to spaghetti and sauce at this point.
- Grate 2 Tbsp of grated Parmesan over the pasta, then give it a gentle swirl to incorporate it into the lower layers. Top with another 2 Tbsp of Parmesan. Make it hotter if you want it that way.
And that’s one large skillet full of unbelievably delicious and simple 20 Minute Creamy Spinach Artichoke Pasta. Incredibly quick turnaround.