Tasty Spinach and Artichoke Dip Pasta Recipe
This creamy and flavorful Spinach and Artichoke Dip Pasta combines al dente rotini with a rich sauce made from cream cheese, parmesan, spinach, and artichoke hearts. It’s a delicious twist on the classic dip, transformed into a comforting pasta dish perfect for a quick weeknight dinner or casual entertaining.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 8 oz rotini pasta
Vegetables
- 5 oz fresh spinach
- 14 oz artichoke hearts, chopped into bite-sized pieces
Sauce
- 4 oz cream cheese, softened to room temperature
- 1 cup milk
- 3/4 cup freshly grated parmesan cheese
- 2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
Instructions
- Prepare Ingredients: While waiting for water to boil, grate the parmesan cheese fresh, measure out dry seasonings (garlic powder, onion powder, black pepper) into a small bowl, and have the spinach and artichoke hearts ready. Cut artichokes into bite-sized pieces if large. Soften the cream cheese to room temperature for smooth incorporation.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the rotini according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Drain pasta and set aside in a large bowl.
- Cook Spinach: Over medium heat in a skillet, add spinach with 1 tablespoon water and cook for about 2 minutes, stirring occasionally, until wilted. Transfer spinach to a clean towel, squeeze out excess liquid to avoid watery sauce, then roughly chop and set aside.
- Make Sauce: In the same skillet over medium heat, combine softened cream cheese and milk, stirring frequently until smooth and melted (2-3 minutes). Add grated parmesan and dry seasonings, stirring constantly until sauce is creamy and gently bubbling. Adjust seasoning if needed.
- Combine: Add squeezed spinach and artichoke hearts to the sauce, stirring to combine. Pour in cooked pasta and fold gently until evenly coated. If sauce is too thick, add a splash of reserved pasta water to loosen. Heat for another minute until hot and flavors melded.
Notes
- Using freshly grated parmesan is critical for a smooth melting sauce.
- Squeezing excess moisture from spinach prevents a watery sauce consistency.
- Reserved pasta water contains starch that helps in creating a silkier sauce texture.
- Adjust seasoning after sauce preparation, as cream cheese may mute flavors.
- This dish is best served immediately but can be reheated gently with a splash of milk or pasta water.
Keywords: spinach artichoke dip pasta, creamy pasta, rotini pasta recipe, vegetarian pasta, easy weeknight dinner
