Spinach Artichoke Pasta (Pioneer Girl) Recipe

Name: Spinach Artichoke Pasta (Pioneer Girl)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter; 4 garlic cloves, Finely Minced; 2 (6 ounce) bags Baby Spinach; 2 (14 ounce) cans artichoke hearts, Drained And Halved; 3 tablespoons flour; 3 cups whole milk; 1/4 teaspoon cayenne pepper; salt and pepper, to taste; 1/2 cup parmesan cheese; 1 1/2 cups mozzarella cheese or 1 1/2 cups monterey jack cheese, Grated; 1/2 cup low sodium chicken broth (less (or more); 12 ounces penne, Cooked Until Al Dente; 1/2 cup panko breadcrumbs; crushed red pepper flakes, To Taste

Servings: persons

6 tablespoons butter
4 garlic cloves, Finely Minced
2 (6 ounce) bags Baby Spinach
2 (14 ounce) cans artichoke hearts, Drained And Halved
3 tablespoons flour
3 cups whole milk
1/4 teaspoon cayenne pepper
salt and pepper, to taste
1/2 cup parmesan cheese
1 1/2 cups mozzarella cheese or 1 1/2 cups monterey jack cheese, Grated
1/2 cup low sodium chicken broth (less (or more)
12 ounces penne, Cooked Until Al Dente
1/2 cup panko breadcrumbs
crushed red pepper flakes, To Taste

1
Melt 2 tablespoons butter in a large pot or skillet. Add garlic and throw in the spinach. Stir it around until it's wilted, about 1 minute. Remove spinach from heat and set aside.
2
Add 2 tablespoons butter to the same pot and raise the heat to high. Throw in the halved artichokes and stir it around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside.Reduce the heat to low. Add 2 tablespoons butter to the pot. When melted, sprinkle in flour and whisk until it's combined. Pour in milk and whisk to combine. Let it cook for 3 to 4 minutes, or until starting to thicken. Add Parmesan, Mozzarella/Monterey Jack, salt and pepper, and cayenne pepper.(Optional : 12 oz cream cheese).
3
Stir to melt, and if it's overly thick, splash in chicken broth.
4
Add artichokes and pasta, tossing gently to combine. Gently fold in spinach, then pour the pasta into a serving bowl. Sprinkle the top with crushed red pepper flakes and plenty of Panko breadcrumbs for crunch.Serve immediately!

731

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 tablespoons butter, 4 garlic cloves, Finely Minced, 2 (6 ounce) bags Baby Spinach, 2 (14 ounce) cans artichoke hearts, Drained And Halved, and more.

Yes, Spinach Artichoke Pasta (Pioneer Girl) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach Artichoke Pasta (Pioneer Girl)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions