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4.37
from
19
votes
Spinach and Artichoke Pasta
This easy spinach and artichoke pasta recipe is perfect for a quick weeknight meal! Full of veggies and goodness, even the kids will love this spinach artichoke pasta dinner!
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Dinner
Cuisine:
American
Servings:
6
Calories:
556
kcal
Author:
Britni Vigil
Ingredients
1
pound
penne pasta
1
cup
chicken broth
2
T
unsalted butter
4
garlic cloves
, chopped
1 ½
pounds
mushrooms
sliced
1
tsp
dried thyme
3
T
flour
½
cup
cream
1 14-
oz
can artichoke hearts
, chopped
1 10-
oz
box frozen chopped spinach
, thawed
¼
tsp
ground nutmeg
½
cup
grated Parmesan
Instructions
Cook pasta according to package directions and set aside.
Heat pan on medium-high heat. Add butter and garlic and switch around for 30 seconds then add mushrooms.
Sprinkle thyme over mushrooms and cook until lightly browned. Add salt and pepper to taste.
Sprinkle flour over mushroom/garlic mixture then whisk in 1 cup chicken broth and cream. Simmer over low heat for 5 minutes.
Stir in the artichoke hearts and spinach - stir to combine then cook for another 5-7 minutes until the spinach is wilted and artichokes are cooked.
Add nutmeg and more salt/pepper to taste.
Add pasta to pan and stir.
Add parmesan cheese to pasta and stir to combine.
Serve hot with additional fresh parmesan cheese.
Video
Notes
Adapted from a Rachael Ray recipe.
Nutrition
Calories:
556
kcal
|
Carbohydrates:
71
g
|
Protein:
20
g
|
Fat:
22
g
|
Saturated Fat:
9
g
|
Cholesterol:
45
mg
|
Sodium:
597
mg
|
Potassium:
774
mg
|
Fiber:
7
g
|
Sugar:
5
g
|
Vitamin A:
7283
IU
|
Vitamin C:
23
mg
|
Calcium:
215
mg
|
Iron:
4
mg