Description
A simple recipe for creamy spinach and artichoke pasta cooked in a single pot.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces pasta (penne or rotini work well)
- 5 ounces fresh spinach
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the diced tomatoes, vegetable broth, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
- Add the pasta to the boiling liquid. Reduce heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring occasionally, until the pasta is nearly tender.
- Stir in the fresh spinach, chopped artichoke hearts, and heavy cream. Cook until the spinach wilts, about 2 to 3 minutes.
- Remove the pot from the heat. Stir in the Parmesan cheese until the sauce is creamy.
- Serve immediately.
Notes
- Use low-sodium broth if you are watching your salt intake.
- You can substitute half-and-half for heavy cream for a lighter sauce.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6
- Sodium: 650
- Fat: 22
- Saturated Fat: 11
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 70
- Fiber: 6
- Protein: 25
- Cholesterol: 45
Keywords: one pot pasta, spinach artichoke, easy dinner, vegetarian pasta, creamy pasta