Welcome to another delicious and easy recipe post! Today, I’m excited to share a dish that has become a staple in my household: Spinach Artichoke Penne Pasta. This creamy, flavorful pasta is perfect for a quick weeknight dinner, and it’s a hit with family and friends alike.
I first discovered this recipe during a weekend trip to visit my college friend, Emily. She’s a fantastic cook and always has a knack for creating simple yet mouthwatering meals. One evening, as we were catching up in her cozy kitchen, she whipped up this Spinach Artichoke Penne Pasta. The aroma of garlic and sautéed spinach filled the air, and I knew we were in for a treat. Emily’s version was so delicious that I immediately asked for the recipe, and since then, it has been a beloved addition to my recipe collection.
What I love most about this dish is its versatility. You can easily tweak it to suit your taste or use what you have on hand. For instance, if you’re a fan of a bit of heat, a pinch of red pepper flakes can add a nice kick. If you prefer a heartier meal, grilled chicken or shrimp make excellent additions. And for a lighter version, you can use whole wheat pasta or even substitute the cream cheese with a low-fat version.
This recipe’s quick cooking time is another big plus. In just 35 minutes, you can have a comforting, restaurant-quality meal on the table. The creamy sauce, made with softened cream cheese, milk, and a touch of garlic powder, perfectly coats the penne pasta. The addition of wilted spinach and tender artichoke hearts not only boosts the flavor but also adds a healthy dose of veggies.
Every time I make Spinach Artichoke Penne Pasta, it brings back fond memories of that weekend with Emily. It’s amazing how food can do that, isn’t it? I hope this recipe becomes a favorite in your home too. Whether you’re cooking for your family, entertaining guests, or simply treating yourself, this dish is sure to impress.
How to Make Spinach Artichoke Penne Pasta
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Ingredients
- 2 tablespoons olive oil
- 1 teaspoon salt
- 5 ounces spinach
- 4 cups cooked penne pasta
- 2 cups milk
- 1 teaspoon pepper
- 1 cup artichoke hearts, drained
- 16 ounces softened cream cheese
- 1 tablespoon garlic powder
Directions
- In a large pot, heat olive oil over medium heat. Add spinach and cook until wilted. Add artichoke hearts and cook for another minute.
- Add the cream cheese, stirring until melted and smooth.
- Stir in garlic powder, salt, and pepper. Gradually add milk, stirring until the sauce is creamy.
- Mix in the cooked penne pasta, ensuring it’s well-coated with the sauce.
- Serve and enjoy!
Storing Suggestions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk to loosen the sauce if needed.
FAQs:
Can I use fresh artichokes instead of canned?
Yes, you can use fresh artichokes, but you will need to cook and clean them before adding to the recipe. Canned artichokes save time and are equally delicious.
How can I make this recipe gluten-free?
To make this recipe gluten-free, simply substitute the penne pasta with your favorite gluten-free pasta variety. Ensure all other ingredients, such as the cream cheese and seasonings, are gluten-free as well.
Can I use a different type of pasta?
Absolutely! You can use any pasta you prefer, such as fusilli, farfalle, or even spaghetti. Just ensure it is cooked al dente before combining with the sauce.
What can I add to make this dish more flavorful?
To enhance the flavor, consider adding some freshly grated Parmesan cheese, red pepper flakes for a bit of heat, or sun-dried tomatoes for extra richness.
Can I prepare this dish in advance?
Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, reheat the sauce, cook the pasta, and combine them as directed.
Is it possible to make this dish dairy-free?
Yes, you can make this dish dairy-free by using dairy-free cream cheese and milk alternatives such as almond milk or soy milk. Ensure they are unsweetened to maintain the savory flavor of the dish.
Spinach Artichoke Penne Pasta
Ingredients
- 16 oz softened cream cheese
- 4 cups cooked penne pasta
- 2 cups milk
- 1 teaspoon pepper
- 5 oz spinach
- 1 tablespoon garlic powder
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 cup drained artichoke hearts
Instructions
- Warm olive oil in a large pot over medium heat. Add spinach and cook until it wilts, then incorporate the artichoke hearts and cook for an additional minute.
- Mix in the cream cheese, stirring until it melts and the mixture becomes smooth.
- Add the garlic powder, salt, and pepper, followed by the milk, stirring until the sauce is creamy.
- Combine the pasta with the sauce, ensuring the pasta is well-coated.
