Introduction

This Tasty Spinach and Artichoke Dip Pasta brings the creamy, comforting flavors of the classic appetizer into a delightful pasta dish. It’s easy to prepare, rich in taste, and perfect for a quick weeknight meal that feels special.

A white bowl holds a creamy pasta dish with three main layers. The bottom layer is spiral rotini pasta in a pale yellow color. The middle layer consists of bright green spinach leaves and pale yellow artichoke heart pieces, spread evenly. The top layer is creamy white sauce coating the pasta and vegetables, sprinkled with grated white parmesan cheese and red chili flakes, adding small specks of red across the dish. The photo is taken on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz rotini
5 oz spinach
4 oz cream cheese (softened to room temperature)
1 cup milk
3/4 cup parmesan (freshly grated)
2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp pepper
14 oz artichoke hearts

Instructions

Step 1: Grate the parmesan cheese fresh and measure all dry seasonings into a small bowl. Prepare the spinach and cut artichoke hearts into bite-sized pieces if needed. Make sure the cream cheese is softened to room temperature for smooth incorporation.
Step 2: Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and place the pasta in a large bowl.
Step 3: In a medium skillet over medium heat, add the spinach with 1 tablespoon of water and cook for about 2 minutes until wilted. Transfer the spinach to a clean towel and squeeze out excess liquid, then chop roughly and set aside.
Step 4: In the same skillet, combine softened cream cheese and milk over medium heat. Stir frequently until the cream cheese melts and the sauce is smooth, about 2-3 minutes.
Step 5: Add grated parmesan and the dry seasoning mixture to the cream sauce. Stir constantly until the sauce is creamy and gently bubbling. Taste and adjust seasonings if needed.
Step 6: Stir in the squeezed spinach and artichoke hearts. Fold in the cooked pasta until evenly coated. If the sauce is too thick, add reserved pasta water a little at a time to loosen it.
Step 7: Heat everything together for another minute until warmed through and flavors are combined. Serve immediately.

Tips & Variations

Use freshly grated parmesan for a smoother melt and richer flavor compared to pre-shredded cheese.
Squeeze out spinach liquid thoroughly to avoid a watery sauce.
Add cooked chicken or bacon for extra protein and heartiness.
Swap rotini for penne or rigatoni for a different pasta shape that holds sauce well.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of milk or reserved pasta water to loosen the sauce if it thickens.

How to Serve

A white bowl filled with spiral pasta mixed with creamy sauce, scattered with green spinach leaves and quartered artichoke hearts. The pasta is coated evenly, showing a smooth, light-colored texture. Red chili flakes are sprinkled over the dish, adding flecks of red among the pale pasta and green vegetables. Thin white shreds of cheese are spread across the top, creating a delicate layer. The bowl sits on a white marbled surface, with soft natural light highlighting the creamy richness of the pasta. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Thaw it completely and squeeze out all excess moisture before adding it to the sauce to prevent it from becoming watery.

Is this recipe suitable for gluten-free diets?

This recipe can be made gluten-free by substituting the rotini with a gluten-free pasta variety. Make sure other ingredients, such as seasonings and processed items, are also gluten-free.