20-Minute Spinach Artichoke Spaghetti

spinach artichoke spaghetti with a lemon in a bowl with forks next to it.

5 from 1 vote

20-Minute Spinach Artichoke Spaghetti

If spinach artichoke dip and a bowl of pasta had a love child, this would be it. Creamy, cheesy, and packed with flavor, this spinach artichoke spaghetti is an easy dinner that feels a little fancy but takes minimal effort. Toss everything together in one pan, let the flavors meld, and dinner is done.

Cook Time20

Total Time20

Course: Main Dish

Cuisine: Italian

Diet: Kosher, Vegetarian

Servings:

Calories: 385kcal

Author: Marni Katz

Ingredients

1 lb pasta
1 jar marinated artichokes
10 oz baby spinach
6 oz cream cheese
1 cup grated parmesan cheese
½ TB Italian Seasoning
1 cup pasta water (saved from boiling pasta)

Instructions

Boil the pasta according to package directions.
While the pasta cooks, put a saucepan on the stove on medium heat and add 1 TB olive oil. Once the pan is hot add the artichokes to the pan, then the spinach and Italian seasoning. Then let cook until the spinach wilts down.
Remove 1 cup of pasta water from the pasta pot before draining. You won't need it all, but better to have too much, than too little.
Add ¾ cups of the pasta water to the saucepan with the cream cheese and stir to melt it together. Then add the Parmesan stirring until it has melted into a silky sauce. Salt to taste.
Add the drained pasta and stir until all ingredients are well combined. Transfer to serving dish and enjoy!

Notes

Remember to save the pasta water when you are done cooking the pasta. The starch the pasta gives off while it cooks will help make the sauce come together nicely!
Turn this recipe into a spinach artichoke pasta bake by pouring it into a ceramic baking dish, topping with mozzarella cheese and baking at 400℉ until golden and bubbly.
Add more veggies: You can easily up the veggies in this spaghetti dish. More spinach, extra artichokes, cooked kale or asparagus are all great options.

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