One Pot Spinach Artichoke Pasta

Spinach artichoke pasta is made entirely in one pot and tastes like an indulgent pasta version of the dip! Ready in minutes with only a handful of ingredients.

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Spinach artichoke pasta is made entirely in one pot and tastes like an indulgent pasta version of the dip! Ready in minutes with only a handful of ingredients.

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 424kcal

Ingredients

1 lb cavatappi pasta
1 tablespoon unsalted butter
2 medium cloves garlic, minced
8 oz Neufchatel cream cheese
1-1/4 cups 2% or skim milk
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 cups firmly-packed baby spinach
1 cup canned or jarred artichoke hearts, diced
2 tablespoons minced fresh parsley
Salt and pepper to taste
Additional grated Parmesan for topping

Instructions

Cook pasta according to package instructions in a Dutch oven or large pot of lightly-salted boiling water until al dente. Drain pasta and set aside for a moment.
In same pot over medium heat, melt butter. Add garlic and saute 1-2 minutes until fragrant and a light golden brown. Add cream cheese to pot and stir until melted. Whisk in milk until smooth and combined and bring to a simmer over medium heat.
Add pasta, cheeses, spinach, artichokes, and parsley to pot and stir over medium heat 5 minutes until heated through and spinach is wilted. Season pasta with salt and pepper to taste.
Top pasta with additional Parmesan cheese if desired and serve warm. Enjoy!

Notes

Storing Instructions

Store pasta in refrigerator up to 6 days.

Nutrition