Easy Spinach Artichoke Pasta
A creamy, cheesy pasta loaded with nutrient-packed spinach and artichokes, topped with golden, crunchy panko breadcrumbs. Ready in 30 minutes, this comfort-food-inspired dish is easy, flavorful, and perfect for busy weeknights.
Equipment
- 1 large skillet or sauté pan
- 1 Large pot for boiling pasta
- 1 whisk
- 1 wooden spoon or spatula
- 1 Measuring Cup
- 1 Measuring tablespoon
- 1 Knife and Cutting Board
Ingredients
- 6 Tbsp salted butter divided
- 4 cloves garlic finely minced
- 2 5–6 oz. bags baby spinach
- 2 15-oz. cans artichoke hearts, drained and halved
- 3 Tbsp all-purpose flour
- 3 cups whole milk
- ½ cup grated Parmesan cheese
- 1½ cups grated mozzarella or Monterey Jack cheese
- Kosher salt to taste
- Ground black pepper to taste
- ¼ tsp cayenne pepper
- ½ cup low-sodium chicken broth optional, for thinning
- 12 oz penne pasta cooked al dente
- ½ cup seasoned panko breadcrumbs
- Crushed red pepper flakes to taste
Instructions
- Wilt the Spinach: Start by melting 2 tablespoons of butter in a large skillet or sauté pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the baby spinach in batches, stirring constantly until fully wilted, which should take about 1 minute. Once done, remove the spinach from the pan and set it aside in a bowl to keep it from overcooking.
- Sear the Artichokes: Increase the heat to medium-high and add 2 more tablespoons of butter to the same skillet. Add the drained and halved artichoke hearts and cook for 1–2 minutes, stirring frequently, until they develop a light golden color and slightly caramelize. Remove the artichokes from the skillet and set them aside with the spinach.
- Make the Cheese Sauce: Reduce the heat to low and melt the remaining 2 tablespoons of butter in the skillet. Once melted, sprinkle in the all-purpose flour, whisking continuously to form a smooth roux. Slowly pour in the whole milk while whisking to prevent lumps. Cook the mixture for 3–4 minutes, stirring frequently, until it thickens to a creamy consistency.
- Incorporate the Cheeses and Seasoning: Add the grated Parmesan and mozzarella (or Monterey Jack) cheeses to the sauce, stirring until fully melted. Season with kosher salt, freshly ground black pepper, and cayenne pepper to taste. If the sauce is too thick, gently whisk in a splash of low-sodium chicken broth to reach your desired consistency.
- Combine Pasta and Artichokes: Add the cooked penne pasta to the skillet, followed by the sautéed artichokes. Toss gently to coat the pasta and artichokes evenly with the creamy cheese sauce. Make sure all ingredients are thoroughly combined but handle the pasta gently to avoid breaking it.
- Fold in the Spinach: Carefully fold the wilted spinach into the pasta mixture. Stir just enough to distribute the spinach evenly throughout without crushing it, ensuring every bite has a balance of pasta, artichokes, and greens.
- Add the Crunchy Topping: Transfer the creamy pasta to a serving bowl or leave it in the skillet for table presentation. Sprinkle the seasoned panko breadcrumbs evenly over the top for a golden, crispy contrast. For extra flavor and texture, you can toast the panko in 2 tablespoons of olive oil over medium heat for 4–5 minutes before sprinkling.
- Garnish and Serve: Finish by adding a pinch of crushed red pepper flakes for a subtle kick, if desired. Serve the pasta immediately while hot, allowing the creamy sauce and crunchy topping to shine. Enjoy this comforting, cheesy, and veggie-packed dish as a quick weeknight dinner or a crowd-pleasing main course.
Notes
- For a lighter version, substitute half of the butter with olive oil.
- Frozen spinach can be used, but defrost and squeeze out excess water before cooking.
- Toast the panko breadcrumbs for extra crunch and nutty flavor.
- Adjust the cayenne and crushed red pepper to control spiciness.
- Leftover pasta can be reheated gently on the stovetop or in the oven with a splash of milk.