This Spinach Artichoke Pasta is an easy dinner recipe that is quick enough for a weeknight, yet so full of delicious flavors it is perfect for a dinner party.
Baby boy and I have been loving pasta recently.
Not that I haven’t always loved pasta, I could eat it every day for sure!
But this pregnancy has definitely had me seeking out more carbs than usual, and I must be honest, I already eat a lot of carbs.
So I decided to create a lightened-up version of my creamy Spinach Artichoke Fettuccini that I shared earlier this year.
Just kidding, I actually had no memory of having shared the creamy pasta recipe until I came back to upload the edited photos of this dish to my post and discovered it in my archives.
My goodness, this whole year has been a bit of a blur.
One night I’m eating blue cheese, brie cheese, and goat cheese and the next morning I’m discovering that I’m pregnant and probably shouldn’t have eaten the fancy charcuterie board.
One minute I’m loving brussel sprouts, the next the smell makes me near the point of losing it.
During my first trimester, I sat with a plate of food and started crying because it was all so gross and now I just can’t seem to stop eating.
So I’m giving myself a bit of grace for not remembering what I have shared this year on my blog because the reality is, I’m struggling to remember all kinds of things these days!
And this recipe was really born out of a necessity to use up ingredients one night for dinner.
Roger loved it so much he said I should write it down and share it on my blog, so that’s exactly what I did!
And I hope you all enjoy it as much as we do!
Spinach Artichoke Pasta
This Spinach Artichoke Pasta is an easy dinner recipe that is quick enough for a weeknight, yet so full of delicious flavors it is perfect for a dinner party.
- Prep Time: 5-10 minutes
- Cook Time: 12-15 minutes
- Total Time: 17-25 minutes
- Yield: Serves 6
Ingredients
- 12 Ounces Farfalle Pasta
- 1/2 Cup Reserved Pasta Water
- 8 Tablespoons Salted Butter
- 1 Small Yellow Onion, finely diced
- 1/8 Teaspoon Sugar
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 6 Garlic Cloves, minced
- 2 Teaspoons Dried Parsley
- 1 & 1/2 Teaspoons Dried Basil
- 1 Teaspoon Dried Oregano
- 12 Ounces Marinated Artichoke Hearts, slightly chopped
- 6 Ounces Fresh Baby Spinach
- 2 Tablespoons Fresh Basil, chopped
- 1 Tablespoon Fresh Parsley, chopped
Toppings
- Parmesan, finely grated
- Fresh Basil, to taste
- Salt & Black Pepper, to taste
Instructions
- First, bring a pot of water to a boil at medium-high heat, prep your ingredients, dice the onion, mince the garlic, chop the fresh herbs, and grate the parmesan.
- Next, cook the farfalle pasta according to the packaging instructions until al dente.
- When the pasta is almost done cooking, melt 8 tablespoons of salted butter and cook the chopped onion in a large skillet, at medium heat. Cook the onion for 2 minutes, then stir 1/8 teaspoon sugar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
- Cook for 1-2 more minutes, until almost translucent. Then stir in the minced garlic, 2 teaspoons dried parsley, 1 & 1/2 teaspoons dried basil, and 1 teaspoon dried oregano. Cook until fragrant, about 1-2 minutes.
- Next, add the slightly chopped artichoke hearts, and 1/4 cup of the pasta water (saving 1/4 cup additional reserved pasta water for later if needed). Bring to a simmer.
- Stir in the 6 ounces fresh spinach, 2 tablespoons chopped fresh basil, 1 tablespoons chopped fresh parsley, and if needed the 1/4 cup additional reserved pasta water.
- Once the spinach has wilted, use a large slotted spoon to transfer the al dente bowtie pasta into the buttery spinach artichoke sauce.
- Serve topped with fresh parmesan and fresh basil.
- Enjoy!
I hope you enjoy your Spinach Artichoke Pasta!
Looking for more recipes? You can find many more Italian recipes by clicking here.
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With love, Giusti
“But what about you?” he asked. “Who do you say I am?” Simon Peter answered, “You are the Messiah, the Son of the living God.”
Matthew 16:15-16 NIV
