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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Spinach and Artichoke Dip Pasta

[heart_this] · Mar 19, 2014 · 31 Comments

Spinach and Artichoke Dip Pasta

All of the flavours of spinach and artichoke dip in the form of a pasta!

After making the spinach and artichoke dip soup I could not help but think that it would also make an amazing pasta, and I hardly need an excuse to fit more of that fantastic dip into my meals! For this pasta I started with mac and cheese style sauce except instead of using cheddar I went with spinach and artichoke dip flavours including cream cheese, parmesan and mozzarella. With the tasty cheese sauce made all that was left was to add the spinach and artichokes to complete the pasta. (I like to go with fresh chopped baby spinach but frozen spinach would also work and it’s pantry friendly.) This spinach and artichoke pasta comes together in less than 30 minutes making it a perfect weeknight meal and it’s so addictively good! (ps. No, I didn’t forget the bacon, scroll down a bit!)

Spinach and Artichoke Dip Pasta
Add red pepper flakes for a touch of heat!

Spinach and Artichoke Dip Pasta
Nice and creamy!

Spinach and Artichoke Dip Pasta
Of course bacon makes this pasta even better!

Spinach and Artichoke Dip Pasta

Spinach and Artichoke Dip Pasta

Spinach and Artichoke Dip Pasta

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 4

All of the flavours of spinach and artichoke dip in the form of a pasta!

ingredients
  • 8 ounces penne (gluten free for gluten free)
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 3 tablespoons flour (rice flour or masa harina for gluten free)
  • 2 cups milk
  • 4 ounces cream cheese, room temperature
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • 1/2 cup mozzarella, shredded
  • 1 (14 ounce) can artichoke hearts, coarsely chopped
  • 8 ounces spinach, coarsely chopped
  • salt and pepper to taste
directions
  1. Start cooking your pasta as directed on the package.
  2. Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
  3. Add the garlic and cook until fragrant, about a minute.
  4. Sprinkle in the flour and cook for a few minutes while stirring.
  5. Add the milk and cook while stirring until it thickens up, about 1-2 minutes.
  6. Add the cheese and cook while stirring until they melt, about 1-2 minutes.
  7. Add the artichokes and spinach and cook while stirring until the spinach wilts, about 1-2 minutes.
  8. Season with salt and pepper to taste, remove from heat and enjoy.
Option: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 5 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).
Option: Add bacon or sundried tomatoes, chicken, tuna etc.
Option: Add red pepper flakes, hot sauce or cayenne for some heat.
Nutrition Facts: Calories 497, Fat 20g (Saturated 11g, Trans 0), Cholesterol 97mg, Sodium 488mg, Carbs 59g (Fiber 7.4g, Sugars 10g), Protein 24g

Nutrition by: Nutritional facts powered by Edamam
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30 Minute Meals, Bacon, Food, Gluten-free, Main Course, One-Pan, One-Pot, Pasta, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Maria says

    March 19, 2014 at 1:22 pm

    Dreamy pasta dish!

    Reply
  2. Heather Christo says

    March 19, 2014 at 2:37 pm

    Such fantastic comfort food Kevin!!

    Reply
  3. Jenny says

    March 19, 2014 at 3:06 pm

    The perfect dinner Kevin! Love it!!

    Reply
  4. Joey J says

    March 19, 2014 at 3:42 pm

    yum! Just found your blog(thru the comment you left on two peas & their pod about Ree's ranch lol(love Ree too)..so glad I found your blog..the recipes look great!

    Joey

    Reply
  5. Amy Lee Scott says

    March 19, 2014 at 4:21 pm

    Kevin, this looks beyond delicious! Any time spinach and artichoke is involved, I am all on board. But added to pasta? Genius, my friend!

    Reply
  6. Julie @ Table for Two says

    March 19, 2014 at 4:43 pm

    Oh wow, this looks like the ultimate pasta dish for dinner! Not sure I could ever stop eating it!

    Reply
  7. Sweet Love and Ginger says

    March 19, 2014 at 5:29 pm

    I literally made pretty much the exact same thing last night (minus the cream cheese) for a blog post later this week. You and me man, we must be great thinkers.

    Reply
  8. Gaby says

    March 19, 2014 at 7:27 pm

    Such a great idea! I need to add this to the dinner menu!

    Reply
  9. Shelly Love says

    March 19, 2014 at 7:40 pm

    Looks Delicious ! I just started eating artichoke again and I love it. I am working this dish into my meal plan ! 🙂

    Reply
  10. Georgia | The Comfort of Cooking says

    March 19, 2014 at 9:19 pm

    Whyyyy have I never thought to do this?! Getting on it, stat. Brilliant and delicious recipe, Kevin!

    Reply
  11. Jeanette says

    March 19, 2014 at 9:20 pm

    Loving how versatile the combination of spinach and artichokes is Kevin!

    Reply
  12. Toni says

    March 19, 2014 at 9:24 pm

    Kevin this looks heavenly and how creative! Your photos are outstanding and really give the dish a special appeal, can't wait to try this!

    Reply
  13. Tieghan says

    March 20, 2014 at 3:57 am

    I could just dive right into this! Perfect spring dinner!

    Reply
  14. Joanne says

    March 20, 2014 at 10:33 am

    I think this is my favorite incarnation of spinach and artichoke dip yet!

    Reply
  15. Katrina @ Warm Vanilla Sugar says

    March 20, 2014 at 12:43 pm

    This is about to be my favorite pasta!! Yum!

    Reply
  16. CQUEK says

    March 20, 2014 at 1:02 pm

    oh yes i love to have one plate all by myself.

    Reply
  17. marla {Family Fresh Cooking} says

    March 20, 2014 at 1:16 pm

    Can I have this for breakfast please?!

    Reply
  18. loner says

    March 20, 2014 at 2:21 pm

    Hi Kevin!
    Have you ever tried recipes with Kohlrabi?? if yes then please share.

    Reply
  19. isaiah43123 says

    March 22, 2014 at 9:14 pm

    Pasta, bacon and cheese; you can't go wrong.

    Reply
  20. kolay yemek tarifleri says

    March 23, 2014 at 9:47 am

    Was yummy, I love the flavor feast looks great as,

    Reply
  21. Unknown says

    March 24, 2014 at 3:41 am

    This was PHENOMINAL!!! Served it with pan seared chicken breast and it was so filling!!! Lots of leftovers (will easily feed 4 adults)

    Reply
  22. Robin Gochenour says

    April 21, 2014 at 11:58 pm

    I just made this for dinner tonight it was delicious! Next time I will try it with the bacon. Thanks for the quick weeknight meal 🙂

    Reply
  23. Anonymous says

    May 1, 2014 at 2:38 pm

    Made this for dinner last week. My 6 year old told me it was her favorite next to mac & cheese. That's sayin alot, trust me. We loved it. Definitely making this again!

    Reply
  24. Cookingcutie says

    May 22, 2014 at 10:57 pm

    Yum! This was the perfect dinner for a rainy, chilly night. It was very rich and creamy, so a small portion was good. Hubby made it and we both enjoyed it.

    Reply
  25. Mary says

    October 11, 2014 at 12:44 am

    Thank you so much for posting this recipe, Kevin. I made it tonight for dinner & it is delicious. This is definitely a keeper.

    Reply
  26. kevin says

    October 11, 2014 at 9:25 am

    Mary: I'm glad that you enjoyed it!

    Reply
  27. Anonymous says

    September 12, 2015 at 3:15 pm

    This looks really tasty! The recipe directions don't state when to add the cooked pasta to the sauce. I'm guessing you do this after the spinach and artichokes have been stirred in?

    Reply
  28. Carrie Emge says

    October 4, 2015 at 9:07 pm

    I am excited to try this recipe! I'm pretty sure I have the same silverware as you going off the photo of your fork! haha

    Reply
  29. Julie says

    May 13, 2016 at 1:01 pm

    Thank you for posting all your recipes, we've had some really good meals from your collection. Ones like this though do have me scratching my head to figure or what you mean. How much is half a cup of mozzarella? Do I squash it into a cup, then shred it, or shred it into a cup. This could make quite a difference! I'm sure this recipe will be forgiving, but I do so wish that we could have a weight measurement for these sorts of ingredients!:)

    Reply
  30. Anonymous says

    September 13, 2016 at 4:46 am

    Thank you for all your great ideas. Can't wait to try this.

    Reply
  31. Lynn says

    May 20, 2021 at 9:35 pm

    This recipe is sooooo good! I added some sliced mushrooms and cooked diced chicken. Yum!

    Reply

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