Spinach and Artichoke Dip Pasta Recipe
A creamy, flavorful Spinach and Artichoke Dip Pasta combining tender rotini pasta with a rich cream cheese and parmesan sauce, enhanced by garlic and onion powder, fresh spinach, and hearty artichoke hearts for a deliciously comforting meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 8 oz rotini
Vegetables
- 5 oz spinach
- 14 oz artichoke hearts, cut into bite-sized pieces if large
Dairy
- 4 oz cream cheese, softened to room temperature
- 1 cup milk
- 3/4 cup freshly grated parmesan cheese
Seasonings
- 2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp pepper
Instructions
- Prepare ingredients: While waiting for water to boil, grate the parmesan cheese fresh for better melting, measure all dry seasonings into a small bowl, and have spinach and artichokes ready. Cut artichoke hearts into bite-sized pieces if they are large. Soften cream cheese to room temperature for smooth incorporation.
- Cook pasta: Bring a large pot of salted water to a boil. Cook the rotini according to package directions until al dente. Reserve 1/2 cup pasta water before draining the pasta. Set drained pasta aside in a large bowl.
- Cook spinach: In a medium skillet over medium heat, add spinach with 1 tablespoon of water and cook for about 2 minutes, stirring occasionally until wilted. Transfer spinach to a kitchen towel or paper towels and squeeze firmly to remove as much liquid as possible. Roughly chop the squeezed spinach and set aside.
- Make sauce: In the same skillet, combine softened cream cheese and milk over medium heat, stirring frequently until completely smooth and melted, about 2-3 minutes. Add grated parmesan and dry seasoning mixture, stirring constantly until the sauce is creamy and gently bubbling. Taste and adjust seasonings as needed to enhance flavor.
- Combine ingredients: Stir the squeezed spinach and artichoke hearts into the sauce. Add the cooked pasta and fold gently until evenly coated. If sauce is too thick, add reserved pasta water a little at a time to loosen. Heat for another minute until everything is hot and flavors melded.
Notes
- Freshly grated parmesan cheese melts better than pre-shredded varieties.
- Squeezing excess water from cooked spinach prevents a watery sauce.
- Reserved pasta water helps adjust sauce consistency and enhances silkiness.
- Softened cream cheese is crucial for a smooth, lump-free sauce.
- Adjust seasoning after sauce is made, as cream cheese can mute flavors.
Keywords: spinach and artichoke dip pasta, creamy pasta, vegetarian pasta recipe, rotini pasta, spinach pasta, artichoke pasta, comfort food, easy weeknight dinner
