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- 8 oz pasta (penne or fettuccine) - 1 cup fresh spinach, roughly chopped - 1 cup canned artichoke hearts, drained and chopped - 1 cup heavy cream - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 3 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) I love using penne or fettuccine for this dish. They catch the creamy sauce well. If you want a lighter dish, swap heavy cream for half-and-half. For a cheesy twist, try adding cream cheese instead of some mozzarella. You can also use low-fat cheese to make this recipe a bit healthier. If you prefer a gluten-free option, use gluten-free pasta. Fresh artichokes are a treat, but they take time to prep. You need to clean and cook them. Canned artichokes make this dish quick and easy. They are already cooked, so you only need to drain and chop them. They also have a nice, tender texture. If you use fresh artichokes, cook them first, then add them to the pasta. Canned artichokes save time but still taste great in this dish. For the full recipe, check out the instructions above. First, boil salted water in a large pot. Add 8 ounces of your favorite pasta, like penne or fettuccine. Cook the pasta according to the package directions. This usually takes about 8-10 minutes. Once it's done, drain the pasta and set it aside. It’s important to not overcook it, as it will cook more in the sauce later. Next, grab a large skillet and heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add 3 minced garlic cloves. Stir and cook for about 1 minute until you smell that nice garlic aroma. Now, add 1 cup of chopped artichoke hearts and 1 cup of roughly chopped fresh spinach to the skillet. Stir well and cook for 2-3 minutes. You want the spinach to wilt down and mix with the artichokes. Now, pour in 1 cup of heavy cream into the skillet. Give it a good stir to combine everything. Let the mixture simmer for about 2-3 minutes. This helps the flavors blend. Next, add 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese. Stir until both cheeses melt and create a creamy sauce. Season with 1 teaspoon of dried oregano, salt, and pepper to taste. Finally, add the cooked pasta to the skillet. Toss everything together until the pasta is well-coated in the creamy sauce. Let it sit for a couple of minutes to thicken up before serving. Enjoy this delightful dish with fresh parsley on top for extra flavor! For the complete recipe, check out the Full Recipe. To get the creamiest texture, use heavy cream. It makes a rich sauce. When you heat the cream, don’t boil it. Let it simmer gently. This way, it won’t curdle. Add the cheese slowly. Stir until it melts completely. This creates a smooth blend. You can also use a splash of pasta water. It helps the sauce stick to the pasta better. One common mistake is overcooking the pasta. Cook it al dente, so it stays firm. This helps the pasta hold its shape in the dish. Another mistake is adding too much salt early. Wait until the sauce is ready. Taste it first before seasoning. Lastly, don’t skip the fresh parsley. It adds a pop of color and taste. For the best look, serve it in a wide bowl. This showcases the creamy sauce and bright greens. Sprinkle extra Parmesan cheese on top. Add more parsley for color. If you want, you can drizzle olive oil on top. It gives a nice shine and flavor. Serve with crusty bread on the side. This helps scoop up every last bite. Enjoy this dish warm for the best taste. You can find the full recipe to help you prepare this delightful dish. {{image_2}} You can easily make this dish vegan. Swap out heavy cream for coconut cream or cashew cream. Use a plant-based cheese for the mozzarella and Parmesan. For gluten-free options, choose gluten-free pasta. These swaps keep the dish tasty while meeting your dietary needs. You can play with flavors by swapping ingredients. Instead of spinach, try kale. It adds a different texture and taste. For a kick, add red pepper flakes. You can also mix in sun-dried tomatoes for a sweet and tangy twist. These changes can make the dish unique every time. Want to boost the protein in this meal? Try adding grilled chicken or shrimp. They both pair well with the creamy sauce. For a vegetarian option, toss in cooked chickpeas or white beans. These add protein and fiber, making your dish more filling. You can have fun experimenting with these add-ins to suit your taste. For the full recipe, refer to the earlier section. To keep your creamy spinach and artichoke pasta fresh, store it in an airtight container. Make sure it cools down to room temperature before sealing. This helps maintain the dish's texture and flavor. Leftovers can stay in the fridge for up to three days. If you want to keep it longer, consider freezing it. When reheating, I recommend using a skillet. Heat it on low and add a splash of cream or water. This helps bring back the creamy texture. Stir gently until warmed through. You can also use a microwave, but cover it to prevent drying out. Heat in short bursts, stirring in between. Freezing creamy pasta can be tricky, but it’s doable. First, let the dish cool completely. Then, scoop it into freezer-safe containers. Leave some space at the top for expansion. It can last for about three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat as described above for the best taste. For the full recipe, check out the earlier sections. Yes, you can use frozen spinach. Just make sure to thaw it first. Drain any extra water after thawing. Frozen spinach often has a softer texture, but it works well in this dish. You may need to adjust the cooking time to ensure it blends nicely into the sauce. Creamy Spinach and Artichoke Pasta lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. When you're ready to eat, just reheat it on the stove or in the microwave until warm. You can serve this pasta with a fresh salad or garlic bread. A simple green salad adds a nice crunch and balances the creaminess. Garlic bread is perfect for soaking up the creamy sauce. For a protein boost, grilled chicken or shrimp pairs well with this dish. Enjoy the flavors together! This blog post covered the key steps to make Creamy Spinach and Artichoke Pasta. You learned about the best ingredients, cooking methods, and tips to enhance your dish. Remember, using fresh ingredients gives the best flavor, and avoiding common mistakes makes cooking easier. Customize the recipe to fit dietary needs or personal tastes. Store leftovers well and enjoy them later. With these insights, you can create a dish that impresses any guest. Enjoy your cooking journey!

Creamy Spinach and Artichoke Pasta

Indulge in the ultimate comfort food with this creamy spinach and artichoke pasta recipe! Bursting with flavor, this dish combines tender pasta with luscious mozzarella and Parmesan cheeses, fresh spinach, and artichokes in a rich cream sauce. Perfect for a quick dinner, this recipe takes just 30 minutes from prep to plate. Click through to discover how to make this delicious meal that everyone will love!
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Ingredients
  

8 oz pasta (penne or fettuccine)

1 cup fresh spinach, roughly chopped

1 cup canned artichoke hearts, drained and chopped

1 cup heavy cream

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

3 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, bring salted water to a boil and cook the pasta according to package instructions. Drain and set aside.

    In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

      Add the chopped artichoke hearts and spinach to the skillet, cooking until the spinach has wilted down (about 2-3 minutes).

        Pour in the heavy cream, stirring well to combine. Allow the mixture to simmer for about 2-3 minutes.

          Stir in the mozzarella cheese and Parmesan cheese, mixing until melted and creamy.

            Season with oregano, salt, and pepper to taste.

              Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the creamy sauce.

                Remove from heat and let it sit for a couple of minutes to thicken up slightly.

                  Serve warm, garnished with fresh parsley.

                    Prep Time: 10 mins | Total Time: 30 mins | Servings: 4