Tasty Spinach and Artichoke Dip Pasta Recipe
This Tasty Spinach and Artichoke Dip Pasta combines tender rotini with a creamy, cheesy sauce inspired by the classic appetizer. Spinach and artichoke hearts elevate the dish, making it perfect for a comforting weeknight meal or a crowd-pleasing party dish. The sauce is made by melting cream cheese and parmesan with milk and seasonings, creating a luscious coating that clings beautifully to every bite of pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 8 oz rotini
Vegetables
- 5 oz spinach
- 14 oz artichoke hearts (cut into bite-sized pieces if large)
Sauce
- 4 oz cream cheese (softened to room temperature)
- 1 cup milk
- 3/4 cup parmesan (freshly grated)
- 2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp pepper
Instructions
- Prepare the Mise en Place: Grate the parmesan cheese fresh and measure out the dry seasonings (garlic powder, onion powder, pepper) into a small bowl. Have your spinach and artichoke hearts ready, cutting artichokes into bite-sized pieces if necessary. Ensure the cream cheese is softened to room temperature for smooth incorporation into the sauce.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rotini until al dente according to package instructions. Before draining, reserve 1/2 cup of pasta water to help loosen the sauce later. Drain the pasta and set aside in a large bowl.
- Wilt the Spinach and Remove Excess Moisture: In a medium skillet over medium heat, add the spinach with 1 tablespoon of water and cook for about 2 minutes, stirring occasionally, until fully wilted. Transfer the spinach to a clean kitchen towel or paper towels and squeeze firmly to remove excess liquid. Roughly chop the squeezed spinach and set aside.
- Build the Cream Sauce Base: Using the same skillet, combine the softened cream cheese and milk over medium heat, stirring frequently until the cream cheese has melted into a smooth mixture, about 2-3 minutes. Add the freshly grated parmesan and the dry seasoning mixture, stirring constantly until the sauce becomes creamy and gently bubbling. Adjust seasonings if needed to balance flavors.
- Combine and Finish the Dish: Add the chopped spinach and artichoke hearts to the cream sauce, stirring to combine. Pour the cooked pasta into the skillet and fold gently until evenly coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Heat for another minute until everything is hot and flavors meld beautifully.
Notes
- Use freshly grated parmesan for the best texture and flavor in the sauce.
- Softening the cream cheese before cooking ensures a smooth sauce without lumps.
- Removing excess moisture from spinach prevents a watery sauce.
- Reserve pasta water to adjust sauce consistency perfectly.
- Feel free to add extra garlic powder or pepper to taste as cream cheese tends to mellow flavors.
Keywords: spinach and artichoke dip pasta, creamy pasta, vegetarian pasta recipe, rotini pasta, spinach pasta sauce, artichoke hearts pasta
