Description
A quick and delicious creamy one-pot pasta dish featuring spinach and artichokes, perfect for a comforting weeknight meal made in just 30 minutes.
Ingredients
Units
Scale
- 12 oz pasta (penne or fettuccine)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 (14 oz) can artichoke hearts, drained and chopped
- 4 cups fresh spinach
- 2 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
Instructions
- In a large pot, heat olive oil over medium heat. Add garlic and onion, and sauté until translucent, about 3-4 minutes.
- Add the chopped artichoke hearts and cook for another 2 minutes.
- Stir in the vegetable broth and heavy cream, then bring to a simmer.
- Add the pasta and cook according to package instructions, stirring occasionally to prevent sticking.
- In the last 3 minutes of cooking, add the spinach and let it wilt into the pasta.
- Once pasta is al dente and sauce is thickened, stir in Parmesan cheese, lemon juice, and season with salt, pepper, and red pepper flakes.
- Serve hot, garnished with extra Parmesan if desired.
Notes
- Use whole wheat or gluten-free pasta as desired.
- For a vegan version, use plant-based cream and cheese alternatives.
- Add grilled chicken or tofu for extra protein.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 55mg