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Tasty Spinach and Artichoke Dip Pasta

A delightful and creamy pasta dish inspired by the classic spinach and artichoke dip, perfect for family gatherings or cozy dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian American
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz rotini Whole wheat or gluten-free recommended.
  • 5 oz spinach Fresh baby spinach preferred; frozen works if well-thawed.
  • 14 oz artichoke hearts Canned or jarred, drained and chopped.
Creamy Sauce
  • 4 oz cream cheese Softened to room temperature.
  • 1 cup milk Whole milk preferred; can substitute with lower-fat or non-dairy.
  • 3/4 cup parmesan, freshly grated Freshly grated for best flavor.
  • 2 tsp garlic powder Fresh minced garlic can be used.
  • 1/4 tsp onion powder
  • 1/4 tsp black pepper Freshly cracked preferred.

Method
 

Preparation
  1. While the water heats, grate the parmesan cheese, measure out dry seasonings, and prepare spinach and artichoke hearts.
  2. If using large artichoke hearts, chop them into bite-sized pieces and ensure the cream cheese is softened.
Cooking
  1. Bring a large pot of salted water to a boil and cook the rotini until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
  2. In a medium skillet over medium heat, add spinach with 1 tablespoon of water and sauté for about 2 minutes until wilted. Remove from heat and squeeze out excess liquid before chopping.
  3. In the same skillet, combine softened cream cheese and milk over medium heat, stirring until melted and smooth, about 2-3 minutes.
  4. Add in the grated parmesan and seasonings, stirring until creamy and bubbling.
  5. Stir in the spinach and chopped artichoke hearts, then add the cooked rotini and fold until coated with the sauce.
  6. Adjust consistency with reserved pasta water if necessary and heat for another minute.

Notes

Leftovers can be stored in an airtight container in the fridge for 2-3 days. It can also be reheated gently with a splash of milk.