As this past week came to a close, I still needed one more quick recipe to fill out our menu. I had already used up all but $7 of my $40 weekly grocery budget, so I knew I had to rely on things that were already in my pantry. I tend to collect half-used bags of pasta in my pantry, so I started there. I also had a couple of cans of quartered artichoke hearts that were purchased ages ago, but never got used. Jackpot! So, using the one-pot pasta method, I changed up the add-ins and made this 20 Minute Creamy Spinach Artichoke Pasta.
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I love this creamy one-pot pasta because it requires so few ingredients and I pretty much always have them on hand. The variations really are endless, so that prevents you from feeling like you’re always eating the same thing. This time around I tossed in half a bag of fresh baby spinach and a 15oz. can of quartered artichoke hearts. If you’re into spicy, a pinch or two of red pepper flakes would have also been awesome in this.
Tips for One-Pot Pasta
Simmering the pasta in a mixture that contains milk can be slightly tricky, but once you get the hang of it, it’s quite effortless. There may be a slight learning curve because every stove top is a little different and cookware varies. The trick is to keep the liquid simmering on the lowest heat setting. If the heat gets too high your milk will curdle and your pasta will likely stick to the bottom of the skillet. But get the heat just right and stir every few minutes, and you’ll have a nice thick, creamy sauce in no time.
Can I Use Frozen Spinach?
Yes! If you don’t have fresh spinach, you can replace it with frozen spinach. Thaw the spinach completely first, then squeeze out as much moisture as possible before adding it to the pasta (or else your sauce might turn slightly green).
What Kind of Artichoke Hearts Should I Use?
You can use artichoke hearts packed in oil or water for this recipe. You can even use marinated artichokes that are packed in oil with spices. That will just add even more flavor to the pasta! Whichever type you use, make sure to drain them well and give them a slight chop to make the pieces a little smaller.
20 Minute Creamy Spinach Artichoke Pasta
Servings 4Ingredients
- 2 Tbsp butter ($0.22)
- 2 cloves garlic ($0.16)
- 1.5 cups chicken broth* ($0.18)
- 1.5 cups milk ($0.47)
- 1/4 tsp salt ($0.02)
- Freshly cracked black pepper ($0.03)
- 8 oz. linguine ($0.50)
- 1/4 lb. fresh baby spinach (1/2 of 8oz bag) ($1.35)
- 1 15oz. can quartered artichoke hearts ($2.00)
- 1/4 cup grated Parmesan ($0.24)
Instructions
- Mince the garlic and add it to a deep skillet with the butter. Sauté the garlic in the butter over medium heat for one to two minutes, or just until it’s tender and fragrant.
- Add the chicken broth, milk, salt, some freshly cracked pepper, and the pasta to the skillet (break the pasta in half first for easy stirring). Make sure the pasta is fully submerged, then place a lid on the skillet. Allow the skillet to come to a simmer, then immediately turn the heat down to low.
- Allow the pasta to simmer in the liquid for about 12 minutes, or until it’s al dente. Stir the pasta every few minutes to make sure it doesn’t stick to the bottom. Adjust the heat if needed to make sure the liquid maintains a gentle simmer. While the pasta is simmering, drain the artichoke hearts and then roughly chop them into slightly smaller pieces.
- Once the pasta is tender, turn off the heat. The sauce may still be slightly thin, but it will continue to thicken and absorb as the rest of the ingredients are added. Add the spinach, a handful at a time, to the hot pasta and sauce and toss it in the pasta until it wilts.
- Stir the chopped artichoke hearts into the pasta. Sprinkle 2 Tbsp of grated Parmesan over the pasta, then stir slightly to incorporate the Parmesan. Top with an additional 2 Tbsp of Parmesan then serve.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make One Pot Spinach Artichoke Pasta – Step by Step Photos
Start by mincing two cloves of garlic. Add the garlic and 2 Tbsp butter to a deep skillet and sauté over medium heat for just one or two minutes, or until the garlic is soft and very fragrant (but not brown).
Then add 1.5 cups chicken broth, 1.5 cups milk (whole milk works best, but 2% will suffice), 1/2 lb. linguine, 1/4 tsp salt, and some freshly cracked pepper. The pasta is above the liquid in the photo for reference, but make sure it’s submerged in the liquid. Also, I find that breaking the pasta in half helps drastically with stirring the ingredients in later.
Place a lid on the skillet and let the liquid come up to a simmer. Once it reaches a simmer, immediately turn it down to the lowest heat setting that maintains the simmer. Let the pasta simmer for about 12 minutes, or until it’s tender. You’ll want to stir the pasta every few minutes to keep it from sticking. After about 12 minutes, the pasta should be tender and the sauce slightly thicker. It may still be a bit thin, but it will continue to absorb and thicken as you add the rest of the ingredients.
While the pasta is simmering, drain one 15oz. can of quartered artichoke hearts and roughly chop them so they are in slightly smaller pieces.
Add 4oz. of fresh spinach (half of an 8oz bag), working with one handful at a time, and mix with the hot pasta and sauce until it’s wilted (it took about two heaping handfuls for me and it wilts extremely fast).
Add the quartered artichoke hearts and stir to combine with the pasta and sauce.
Sprinkle 2 Tbsp of grated Parmesan over the pasta then give it a slight stir to mix it into the lower layers, then top with an additional 2 Tbsp of Parmesan. Add extra pepper if desired.
And that’s one big skillet full of insanely delicious and easy 20 Minute Creamy Spinach Artichoke Pasta. Finished in NO time.
A winner in our house! The kids enjoyed this recipe and are already asking me to make it again. 5 stars — though I suggest doubling the recipe to feed a hungry family of four.
Yummy and fairly simple! I used vegetable broth, which may have sacrificed some of the original recipe’s flavor, but a generous squeeze of lemon juice made the dish scrumptious. I highly recommend it.
I followed the recipe as written except for using frozen spinach as that’s what I had on hand. I expect I’d like it much better with fresh spinach, but I’m currently committed to using up ingredients I have on hand so thats what I used. I’d bought jarred artichokes for another recipe that I never made, wanted to do something with them and found this recipe. I did add about a dozen grape tomatoes to the skillet as they were going wrinkly and needed to use them up(zero food waste for the win!).They added some color to the dish. I will definitely add more spices next time as I felt it was slightly bland as written, hence the 4 stars instead of 5. But it’s a good starting point to build around. Will definitely make this with fresh spinach next time.
I took added a few things and now regret adding the carrots. Too sweet. I followed the cooking instructions but with the added ingredients I also had to add more liquid. Make sure you add the spinach at the very end otherwise it gets too mushy. Still tastes good though. Thanks for the recipe! Will make it again.
I added some rotisserie chicken and it made a very filling and delicious meal. I would advise you to have everything prepped ahead of time. Especially if you are doing anything else, like garlic bread. It all moves very fast once you get going.
Yuck. Came out looking great but the taste was something else. I love everything in the dish. I was hoping the next day would be better but it was worse. A big waste of money. Sorry, not for us.
I loved the idea of the one pot dish, but my sauce was way too thin. Perhaps because I used protein pasta?? Not sure…The flavor was good. And, I added shrimp which was nice.
Hi Angela, Protein pasta does not release the starches necessary to thicken a sauce. You might consider removing the pasta once cooked, and reducing the sauce by itself over medium heat.
Delicious. Made this nondairy with almond milk and almond “parm”. I added red pepper flakes because we like a little spice. I think the only thing that could improve the recipe would be roasted garlic to give it a little more depth. I love easy one pot meals and I will 100% make this again!
I killed the budget by adding bacon and chicken, but this was awesome.
Delicious! I didn’t have any milk, so I used 2.5 cups broth and 1/2 a cup of half and it turned out great.
I doubled the recipe, and used a smaller shape pasta. I had no problems with clumping, I did have to add more milk and broth to cover 2 lbs of pasta, but it came out delicious. Super and easy meal to make during the week.
Things I did differently:
I use onion, celery and carrot in almost every dish
I didn’t have spinach on hand, so I used bokchoy
I am a garlic girl, so I added 2 heads of garlic 🙈
I love your recipes and use them frequently, thank you so much!
I’ve always wanted to know, what is the max amount of cooked garlic you can add to a dish before it’s too garlicky. I bet it’s infinite 😂🧄
NEVER. ENOUGH. GARLIC 😬😂
It was a battle to keep the pasta from sticking together. This is not a ‘put the lid on and walk away for 12 minutes’ kind of dish. I was constantly working the pasta with tongs, fishing the sticky pasta out and separating them, but even then they wanted to clump together into tough fasci. I finally did get them to be individual strands.
I doubled the garlic and added two anchovies. I often add a pinch of red pepper flakes to pasta dishes, but since it was a creamy sauce I omitted them. The final flavor was quite nice.
I used bow tie pasta, added a bit of italian seasoning and a bit of sun dried tomatoes chopped up. Bow tie pasta took about 20 minutes to get tender. I took this to a lunch potluck and everyone loved it.
This was really good and really easy. Which are my top two important things with recipes. I didn’t have fettuccine and used tricolor rotini noodles. And it was still delicious. Near the end I decided to throw some shrimp in as well. It would be equally good with or without.
This is my go-to recipe. I make it almost every week. So easy and delicious – also super simple to make vegan. I love adding roasted chickpeas on top for extra protein. Whenever I make this, my roommates always grab a bowl.
Good pasta, just changed the broth to vegetable better than bouillon.
This was awesome, can’t wait to make it again!
Artichokes are my very favourite. Skipped the spinach for simplicity. But added few drops of sesame oil and in the end also fresh parsley and spring onions. This recipe will go into my files, too good to be forgotten!
Love the one pot recipe. I took inspiration from other reviewers and added onion and mushrooms. Had half and half, so I used that instead of 2% milk. I like how you can make it as is or tinker with it to customize to your family. Thanks!
Easy and quick recipe!! My first cream sauce and first one-pot pasta dish. Turned out exactly how I hoped. I changed a few things:
With the garlic, I added onions (because I do to everything. Though next time will add shallots instead because they are lighter.)
I had to add a half cup of milk and 1/2 cup of chicken broth because my pasta wasnt covered. It still wasnt completely covered, and I left the noodles whole, so I stirred frequently and it worked great! I also used goat milk instead of cow, because thats what we have. Nice subtle flavor that went well with the dish. I added some a tablespoon or two more of butter after tasting.
Before the veggies, I added shrimp, to warm them. The pre-cooked tail-on was on sale. I thawed them and took the tails off.
Then I added the spinach, probably extra handfuls because we love spinach in every bite! Then the artichoke hearts, then cheese. Probably more extra! I didnt measure anything but the liquids.
I found that a silicone spatula and fork combination, kind of like for salad tossing, was best to mix it all. I used a whole box of linguine, so there was a lot in the pot.
Will make again for sure! Chicken next time, maybe some mushrooms instead of onions. Great base. Thank you.
Add just a sprinkle or two of the red pepper flakes. Spot on. Husband liked it. I liked it. Simple. Delicious. Thank you for this great recipe.
Really delicious recipe! I made a few adjustments: Doubled the garlic, added a little half and half, a dash of red pepper flakes, a dash of oregano, and some nutritional yeast. I also replaced the milk with unsweetened almond milk and replaced the chicken broth for vegetable broth. It was delicious! Thank you!
Thanks for this yummy recipe! My husband asked for seconds, which he never does. My four year old helped me make it and tried spinach and artichoke which is a double win. Best of all, it was quick to make. I threw in cheese because I had to use it and it was so delicious :)
A perfect quick dinner for a cool weather night. I doubled the amount of garlic, used penne pasta and frozen spinach, and also added sun dried tomatoes at the end. It was delectable!
This is a good basIc recipe. Did make some changes. I added red pepper flakes with the garlic. I had leftover grilled chicken that I added, as well as half of a container of mascarpone cheese, that was nearing its expiration. I also added about a tablespoon or so of sour cream to give it a little tang. Overall it was a very quick and easy recipe for a weeknight meal, that you can easily tailor to your tastes.
I made this exactly. The sauce didn’t really thicken and it was very bland. Disappointed.
This wasn’t a favorite-sorry! It lacked depth. Sautéed onions and mushrooms I think would have helped. Next time!
This was SOOO good. I was able to vegan-ize this and make it gluten free, for anyone interested. I used hemp milk (2 tbsp hemp seeds with 1.5 cups of water in a high speed blender) for the milk, olive oil for butter, veg broth for chicken, and the Minimalist Baker’s vegan parm recipe (3/4 c raw cashews, 3 tbsp nutritional yeast, 1/4 tsp sea salt, 1/2 tsp garlic powder – makes more than needed for this recipe). And I just used lentil pasta for the regular.
Also, I used frozen veg and it was great.
great recipe! i improvised a little based on ingredients i already had… instead of artichokes, i used fresh zucchini. and i used frozen spinach and penne pasta. added red pepper flakes and a few bacon bits.. we really enjoyed it!
Our family really enjoyed this pasta, thanks for sharing awesome recipes for yummy grub :)
So glorious. Since this was inspired by a sun dried tomato pasta recipe, I added some to this one since I love both of those ingredients. It was sooo good!
Excellent with ingredients that I love! Quick and easy too!
Thank you!
Well, that was delicious. Every recipe is a keeper!
I made this and loved everything but the spinach. I used fresh baby spinach and it was tough and stringy. I don’t think it had time to cook once you turn the heat off. Next time I will chop it up.😀
Easy to make and a huge hit! Added extra pepper, but that’s just a personal taste preference.
I only have fresh linguine. Will that still work? I’m guessing it will not absorb water as well :(
That will definitely change the amount of liquid needed and the cooking time. So without testing it, I unfortunately can’t offer any instructions for using fresh linguine. :(
Can I use almond milk?
I haven’t tried this recipe with almond milk, so I’m not sure. I would guess that it wouldn’t be nearly as creamy, though.
I used unsweetened almond milk, and it worked just fine! The Parmesan cheese did help thicken up the sauce, so I think if you went full vegan for the recipe the sauce would be more broth-y and wouldn’t cling to the noodles as well. Beth, my husband and I loved this! We were so impressed that such a fast, simple recipe could be so yummy!
This sounds really good! I love all in one pot recipes. Do you think frozen spinach would work, or too much liquid?
Yes, too much liquid, so what you would want to do is fully thaw the spinach, then squeeze out the excess moisture before adding it to the pasta. :)
I love this recipe, I add a few items to make it a little more Mediterranean and it’s delicious. I add lemon, kalamata olives, capers and cherry tomatoes. So good!
Tried this tonight as I had some veggies that hit the ‘use it or lose it’ and also trying to use up pantry items. This worked out very well and is a great base recipe!!! The measurements for me were on point.
I did mushrooms with dry Italian herb mix (oregano, rosemary, basil, sage and thyme) with some sliced mushrooms, then added in the minced garlic and grape tomatoes sliced in half, then I added in half and half, water, bouillon, garlic powder, onion powder, salt, and then did the artichokes with the simmer. I added in per recipe the Parmesan and spinach at the end and like another commenter stated, a squeeze of fresh lemon to help it pop. I also used gemelli pasta as I love how it absorbs liquids in general and has a nice bite. Thanks for this recipe – it was exactly what I needed and look forward to the leftovers!
This is RIDICULOUSLY DELICIOUS.
Seriously.
I used Massel brand chicken stock – (so technically my dish was vegetarian, although I’m not). The pasta was incredibly filling & hearty. I would have sworn there were chicken breasts in it, which you could certainly add if you wanted more protein in this dish.
I’m definitely going to make this again – I might try broccoli in place of the spinach, depending on what is in season. It’s definitely one of those brilliant basic recipes where you could swap ingredients depending on what you have on hand.
I had been begrudging the lack of food in my house & had no desire to go out, so raided my pantry & did a google search.
I’m so glad I’ve stumbled across this site – suspect I’m going to be back every week.
What a delicious looking pasta bowl!! Can’t wait to get home and try this recipe out, thanks for sharing!
Could you make the sauce the day before?
I think you’re better off making the sauce fresh the day of.
Loved it. My milk curdled a bit but I was able to salvage the sauce. My three year old liked it as well.
Made this after a long day and it was so easy and tasty! Used barilla veggie pasta which added some color and a bit of sweetness and added a little Dijon mustard to the sauce. Creamy and tasty and doesn’t make you feel heavy afterwards.
What have the rest of you added for extra protein? I’ve got a child that hates chicken and one that only likes beef and that would not go! I’m debating tofu cubes or small white beans…
Sorry to say, but I did not enjoy this one. I even tried using marinated artichoke hearts to get more flavor. After tasting it, I even threw in some pieces of grilled chicken breasts (marinated in Italian dressing powder mix and oil), to see if that would help, but it didn’t. I made a half recipe and I was able to get down the bowl, but that was out of sheer stubbornness to eat what I’d cooked. Just not my cup of tea, I guess!
Beth, my kids and I love your recipes! We add a few shakes of red pepper flakes to the cooking liquid before the pasta goes in and, if we can find, marinated artichoke hearts for even more flavor. This is in the rotation of yum in our house. Only thing I would NOT change with this recipe is use regular spaghetti as I did tonight, because it was in the pantry. Sticks together like a magnet with some frantic separation with two forks before it became mush. Fettuccine makes complete sense for this recipe, as written.
Really good! I changed multiple things, like adding lemon juice at the end and using a more sauce-grabbing pasta shape, but the original recipe helped lead to a tasty, easy meal.
Sad to say, but this was the first time I’ve had one of your recipes really not work out. The sauce was watery and tasteless, while the residual heat was not enough to cook the artichokes and spinach properly. I’m looking at a pot of inedible mess with no idea what happened. Very disappointed by this one.
I tend to be very precise when it comes to recipes, which means when I use 8 oz of pasta, it means I have 4 oz left and I can’t do much with that since I’m usually feeding two people. Any reason why I couldn’t just use all 12 oz? There seems to be a lot of sauce.
If you had a lot of sauce left over, go ahead and try it with 12oz. next time. :) If it ends up getting too dry before the pasta is tender you can always add a splash of water.
I’m so excited to make this tonight for Valentine’s day! (Get it, artichoke hearts? Har har har…) Anyway, wondering how I would go about using frozen instead of fresh spinach? Hoping you can advise… Thanks!
Sorry I didn’t get to this before Valentine’s Day! I think the only disadvantage to frozen spinach for this one would be the texture. Other than that, it should work fine.
Making this recipe for dinner tonight! We don’t have spinach in the fridge so I’ll sub kale, and add some smoke sausage on the side for my meat-loving family. Thanks for the clear directions and steps.
I just made this tonight and it was delicious! I subbed chicken broth for vegetable broth to make it vegetarian and it tasted great! I also added a chopped tomato which I would highly recommend doing, it added such a nice flavor. It even got a thumbs up from the kid who doesn’t like veggies or pasta very much. Definitely will become a go-to recipe!
Does this recipe do well with rice pasta? Wheat pasta doesn’t sit well with me and I wonder if the rice pasta will go mushy in this recipe.
Thanks! Love your blog!
Unfortunately I’ve never tried to cook rice pasta like this, so I’m not sure if it will absorb the milk the same way or get saucy like regular pasta does.:(
Made this tonight – used whole-wheat pasta and almond milk. Turned out great. Love your skillet meals. I live in a tiny studio apt with no kitchen – just have a electric skillet, toaster oven, microwave and slow cooker. So always looking for recipes that accommodate. This was perfect – and now i have three more meals done for the week.
Thanks for all your hard work.
Pasta was delicious and the leftovers were great too. Thanks for the great recipe!
I made this with spaghetti & frozen spinach ~ delicious!
Even adjusting for food allergies and what i had in my cupboard, this tasted great! My changes: 2 Cups broth, 1 Cup Unsweetened Almond Coconut Milk, nutritional yeast in place of the parm. I also added more garlic, salt and part of shallot as I cooked because I could smell the sweetness of the alt milk.
This was delicious. I love Mac and cheese but am trying to eat healthier. I added some shallot with the garlic, used 2% milk, added some flat leaf parsley with the Parmesan at the end. My husband loved it too. We will be making this a regular side dish for sure!
It was definitely more watery than I usually like. On the other hand, it was amazingly delicious! After I was done with the pasta, I was spooning the sauce into my mouth to not waste one little drop. I had to fight myself not to lick the bowl clean. Amazing!
I love this recipe.
We add some gorgonzola at the end. It goes perfectly with the artichokes and the spinach.
I made this tonight and it was super easy! Because I made it for myself I halved all of the ingredients. I should have used more than 1 clove of garlic. Also, I wish I had a lemon on hand. A quick spritz at the end would have been lovely. I did use red pepper flake and the added kick was nice.
This is the 4th or 5th recipe I’ve made from your site and I’ve loved them all! Keep them coming!
Just made this for lunches this week but couldn’t resist dishing myself out some for a snack right after making it. Added in the red pepper flakes and YUM! Also added in some chicken for some extra protein. Thanks for the yummy (and budget friendly) recipe!
love all your recipes. It really does looks delicious and healthy too. Kids and family will enjoy these. Thanks for posting these awesome recipes.
Made this tonight and was surprised that my fiance ate some of it! He is not into veggies at all and I was pretty sure this was going to be a meal all more me. But he liked it! I made some substitutions based on what I had on hand: frozen artichokes instead of canned, fettuccine instead of linguine, a bit of whipping cream with the milk I had, and shaved parmesan instead of grated. Great flavor and very fast with the potential for a lot of versatility. Loved it!
I totally expected this to be pretty average when I added it to our meal plan for the week, since it’s quick and easy, but your recipes are always great so I decided we’d try it. It was incredible! So much creamier and more flavorful than I expected. Loved it. It’s definitely going to become one of our go-to meals for those nights when we really don’t want to cook, because it comes together so quickly and easily. Thanks for this awesome idea!
Made this tonight & everyone said it was delicious!!! I added 4 cubed chicken breasts, & twice as much spinach than the recipe called for, but other than that everything else was the same as recipe. Easy & delicious :)
Thanks!!
I made this tonight – it was very good and VERY filling. Thanks for sharing!
After the disaster that was my creamy sun dried tomato pasta, I definitely learned my lesson about closely watching the simmering with milk and this was much more of a success. I will have to go back and try it again after making this. It was delicious.
I just have a question, is the spinach supposed to be a bit crunchy or did I not let it wilt enough?
Hmm, yeah, I’d let it wilt just a bit more.
This recipe is a winner all the way around. Definitely a comfort food kind of meal for us! Thank you so much for sharing your recipes. Tonight, I added 2 more cloves of garlic,an additional 1/4 cup of chicken broth. After the pasta and veggies were done I added a tin of preheated chicken breast, a good sprinkle of red pepper and and a mix of Romano and Parmesan cheese. (because I didn’t have enough of either) Even my husband who isn’t a spinach fanatic like I am loves this recipe, the chicken was added for his benefit too! He’d like me to make it sometime with shrimp.
O…M…G!!!! This is spectacular!! Made it tonight. Kids loved it! As I’ve said, I have celiac disease, so I subbed tinkyada spaghetti noodles. I also doubled the recipe and threw in 4 frozen chicken breast tenderloins with the pasta. By the time the pasta was done, the chicken was too, so I just chopped up the meat and added it back in after the spinach with the artichokes. Definitely new favorite at our house!!!
This was delicious!
This ended up turning out better than I thought after I messed it up a bit. I added mushrooms and orange pepper and accidentally added more broth than I was supposed to. Turns out I don’t like artichoke hearts but overall it was a good dinner.
Didn’t like the artichoke hearts (but I already knew that) – would probably just add more spinach and make sure the broth stays fairly thin. The taste was fine.
Ooh, this will be made tonight, as I already have everything needed (my favorite kind of recipe!). I think I’ll throw in some chopped romas, too.
Tried this last night. I was trying to use up some cooked spaghetti I had already, so thought I could cheat. The sauce was too watery- I guess it definitely needs the starch from cooking in the liquid. I have to try this again, but follow the recipe!
Thanks again Beth for your wonderful recipes and inspiration.
Actually, I cooked this on the 10th, put it in the fridge overnight to eat at work the next day, and the sauce thickened up overnight! It was delicious. Definitely a keeper.
Incredible!!! Delicious and so easy, I’ll be trying all the other versions you have created too! Thanks for sharing
I made this tonight (Trader Joes had cans of artichokes for a good price today) and it was incredible! My mind is blown at how easy it was to cook the pasta in the sauce. This is very versatile, I can see making this with a variety of veggies.
Would vegetable broth work for this instead of chicken? We’re a family of vegetarians. Just wondering if it would affect the taste.
It will change the flavor, but I think it will still be good. I find vegetable broth to have a slightly stronger flavor than chicken (and it’s often a darker color, so it may also change the appearance).
Sounds wonderful! To reheat, do you put it in seperate pots and microwave those or do you reheat on stove or oven?
Yes, I jut put some in a bowl and then microwave until warm (one minute or so).
I love spinach and artichoke so I’m sure by adding pasta has to send it over the edge! I wanted to also share that I included you in my recent post- http://www.bostongirlbakes.com/2016/01/08/my-2016-blog-resolutions/
as a shout out to how you have helped me slash my grocery bill in half!! And how you have inspired me to do the same with my love/hobby of baking. Here’s to 2016! Thanks so much! :)
Thank you! :D
Would zucchini noodes instead of pasta work, or does the dish need the starch that comes off the pasta?
It definitely needs the starch and the zucchini noodles also won’t absorb the moisture to reduce the sauce the way pasta does. I’m sure there’s a way to do it with zucchini noodles, but it would probably take a lot of experimentation. :)
What are your thoughts about using non-dairy milk?
Hmm, I think there’s a good chance it will work, but I’ve never tried anything like this with non-dairy.
Ooo, this looks good! I make something very similar on a regular basis, throwing in whatever veggies I have on hand (tomato, broccoli, etc.), but I always cook the pasta normally first, and then put it aside as I make the sauce separately. I’ve never thought to actually cook the pasta in the sauce – definitely going to try this!
I’ve made a super similar recipe before when I had artichoke hearts and spaghetti. This version looks super simple, and I love that everything is done in one pot.
Do you have any experience of how to make something like this work with yogurt? Or, if not yogurt, then Almond Milk? I am lactose intolerant, and while I can do about 1/2 c of milk or cream per serving, more than that causes problems.
Just wondering if you have any tips.
Thanks!
There’s a chance that unsweetened almond milk will work. You could also use about two cups of broth without the milk for simmering the pasta, and then at the end add a splash of cream.
Thank you for this reply Beth! I don’t usually buy milk but I do have some heavy cream on hand. I’m making this tonight!
Wow, that looks yummy, I love artichokes. I’ll have to try it with homegrown chard.
This was really good. Lamia, I used whole wheat pasta, and it was delicious. It needed to cook just a bit longer to be al dente. There was plenty left over to have for lunches–always a good thing. Thanks again, Beth, for another keeper recipe.
Sabrina, I haven’t made this recipe yet, but the creamy enchilada pasta recipe is similar and calls for egg noodles.
https://www.budgetbytes.com/2014/08/creamy-vegetarian-enchilada-pasta/
Oh dear – you’ve hooked me again, Beth! How scrumptious. I love artichoke hearts.
This looks amazing, super easy, and really delicious! Definitely making this for dinner next week! I wondered, we were gifted with 7 lbs of egg noodles for the holidays, would egg noodle spaghetti be an okay substitute for this?
I was wondering if whole wheat pasta would work too! Would you maybe need more liquid?
I think that would probably work out okay. :)
Looks amazing!! I’ve been lurking your site for awhile and love how your cooking style is so like mine but much more adventurous so it’s taking my cooking up a notch! :) Quick question–when you buy artichoke quarters, are they marinated or just in water? I have no experience with them and when trying to find them the other day (for a different recipe of yours!) I was a bit confused as to what I should buy?
Yes, I usually like the kind packed in water. The oil is very flavorful, but it can be a mess to cook with. I think the oil packed kind is sometimes better used as a topping for things like salad and pizza (as long as you’re not worried about having extra oil in your diet). I like the briny flavor of the water, though. :)