This One Pot Spinach Artichoke Pasta is packed with vegetables, aromatics (garlic, onion), and broth so that every bite is packed with flavor. The broth and pasta create a rich saucy gravy in the pot that coats everything in wonderful flavor. This one pot pasta is the easiest, tastiest “dinner in 30 minutes” meal!
Use Fresh or Frozen Spinach
The original version of this recipe used frozen spinach, but the price of fresh spinach has come down tremendously in the past six years, so I was able to remake this with fresh spinach for about the same price as frozen. Fresh spinach has a much better texture, but frozen is still an option if you have that on hand or can’t get fresh spinach for a decent price.
Whether using fresh or frozen spinach, it can be added to the recipe at the same point—after the pasta has cooked. Frozen spinach is added to the pasta without thawing, and the heat of the pasta quickly thaws the spinach as it’s stirred in.
What Kind of Artichokes Should I use?
You can use artichoke hearts packed in a brine or marinated in oil. Either will work just fine. I usually find the kind packed in a brine in a can to be a little more affordable.
Can I Use a Different Pasta Shape?
Yes, you can use a different type of pasta, just be aware that different shapes may need different amounts of broth to cook properly, so you’ll have to adjust the recipe slightly. You can do this as the pasta cooks, adding more broth if it becomes dry before the pasta is tender, or allowing the pasta to boil without a lid if it’s too brothy when the pasta is nearly cooked through.
Can I Freeze the Spinach and Artichoke Pasta?
Yes, you can freeze this dish, just be aware that the pasta may soften further through the freeze and reheat cycles. The best option for reheating would be in the microwave, first on the defrost setting, then high once it has loosened enough to stir.
Love One Pot Pastas? Check out my entire category of One Pot Meals for more!
One Pot Spinach and Artichoke Pasta
Servings 6Ingredients
- 8 oz. mushrooms ($1.69)
- 1 13oz. can artichoke hearts ($2.59)
- 4 cloves garlic ($0.32)
- 1 yellow onion ($0.32)
- 5 cups vegetable broth ($0.65)
- 2 Tbsp olive oil ($0.32)
- 12 oz. fettuccine ($0.82)
- 1 tsp dried oregano ($0.10)
- 1/2 tsp dried thyme ($0.05)
- freshly cracked black pepper ($0.05)
- 4 oz. fresh or frozen spinach ($0.65)
- 1 pinch crushed red pepper (optional) ($0.05)
- 3 oz. feta (optional) ($2.19)
Instructions
- Rinse the mushrooms to remove any dirt or debris, then slice them thinly. Drain the can of artichoke hearts and roughly chop them into bite-sized pieces. Thinly slice the onion and garlic (you can mince the garlic and dice the onion if you don't like large pieces).
- Place the vegetable broth, olive oil, mushrooms, artichoke hearts, onions, and garlic in a large pot. Break the fettuccine in half and add it to the pot along with the oregano, thyme, and some freshly cracked pepper (10-15 cranks of a pepper mill). Push the ingredients down under the broth as much as possible. Place a lid on the pot and bring it up to a rolling boil over high heat.
- As soon as it reaches a boil, stir the pot to evenly distribute the ingredients and prevent the pasta from sticking. Turn the heat down to low so that the pot is simmering. Allow the pot to simmer, with the lid on, stirring every couple of minutes, for 10-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Make sure the broth is simmering the entire time, turning the heat up slightly, if needed, to maintain a simmer.
- Once the pasta is cooked through, add the spinach and stir it into the pasta, allowing the heat to wilt the spinach (if using frozen, stir until the heat has thawed the spinach).
- Serve the pasta hot with a pinch of crushed red pepper and some crumbled feta on top, if desired).
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Notes
Nutrition
Scroll down for the step by step photos!
How to Make Spinach and Artichoke Pasta – Step by Step Photos
Start by prepping the veggies. Rinse and slice 8 oz. mushrooms. Drain a 13 oz. can of artichoke hearts and then just chop them up roughly so that they are in smaller, bite-sized pieces. Thinly slice one small onion and 4 cloves garlic. If you don’t want big garlic pieces, you can mince the garlic and dice the onion.
Place the sliced onion, mushrooms, garlic, artichoke hearts, 12 oz. fettuccine, 2 Tbsp olive oil, 1 tsp dried oregano, 1/2 tsp dried thyme, some freshly cracked black pepper (about 10-15 cranks of a pepper mill), and 5 cups vegetable broth. If your pot is not big enough for the fettuccine to lay flat across the pot, I suggest breaking it in half first. My pot is quite wide, so I left it whole.
Push all of the ingredients down under the liquid as much as possible. Place a lid on top and bring it up to a boil over high heat. As soon as it reaches a boil, give it a good stir, and reduce the heat to low.
Let it simmer on low, with the lid in place, stirring every couple of minutes, for 10-15 minutes, or until the pasta is tender and most of the liquid is absorbed. Make sure the broth is simmering well the entire time, turning the heat up slightly if needed to maintain a simmer.
Once the pasta is cooked, add 4 oz. fresh spinach and stir it into the pasta until the spinach has wilted. If using frozen spinach, stir it in until the heat from the pasta has thawed the spinach.
And then you suddenly have this! Amazing! Easy! Yum! It’s a WONDERPOT!
Take a closer look… see that yummy sauciness in the bottom of the pot? 👌
Serve the One Pot Spinach and Artichoke Pasta as is, or add a pinch of crushed red pepper and some crumbled feta. It’s also pretty good with Parmesan!
I made this tonight and it was delicious. Thank you for the recipe.
I followed the recipe pretty closely, except I used fresh spinach & the rice/quinoa fusilli pasta from Trader Joes. I actually was able to get most of the ingredients at TJs. Once it started to boil I only cooked it for about 5 mins. I don’t know if it was the type of pasta I used but it had a wonderful creaminess too it that everyone commented on. Per others recommendations here, I added a few squeeze of lemon juice at the end which did give it a boost. I think it improved after sitting for about a 1/2 hour – the flavors gelled. Next time I’ll double the herbs but otherwise this was delicious & a hit! Thanks! I had left over liquid which was a very tasty thick broth!
I added 2T of sour cream for added creaminess. Also a can of white beans for protein (my husband suggested Italian sausage, but I didn’t want to work that hard). Also used chicken broth, as it was what I had on hand. Superb!
Never wash mushrooms, just wipe with a damp cloth. But this does look great and will be making this tomorrow night!
Very good stuff, we used fresh spinach and I didn’t have oregano so I used basil instead.
I have to admit — I am super skeptical of any meal in which the dried pasta isn’t cooked separately to ensure al dente texture. I’m Italian and over-cooked pasta is a big sin around here! I had all these ingredients on hand and had a bunch of mushrooms left over from Christmas that I didn’t want to waste. Plus I had several cans of artichoke hearts since they were on a big sale at our grocery for the holidays. My only substitution was chicken broth since I had it in my pantry. Pasta is perfectly cooked and a huge flavor for something so easy to throw together. This recipe has earned a spot in my rotation and I’m about to email 2 of my Italian girlfriends about it, because I know they will love it. Thanks a bunch and happy new Year!
I made this and it is really good (and simple)! I love the versatility of being able to use what you have on hand; I used half vegetable broth, half chicken broth and fresh spinach. I too would appreciate nutritional values but I’ll try to figure that out myself.
Just tried this! Didn’t include mushrooms and substituted one cup of the veggie broth for chicken broth, but this was an awesome recipe. Thanks for sharing :)
made this last night after coming across it on pinterest. Yum! and all in one pot? amazing! everyone loved it! Did use chicken broth, whole wheat noodles (rotini- it’s what I had) and added meatballs at the end. (per hubby’s request.) and tossed in some parm. So, not exactly the same, but I could tell the original recipe was what made it work. definitely going in the dinner rotation, and i will check out your other recipes. thank you!
Love the sound of this easy recipe and its one pot? BUT my husband is a big meat guy…do you think adding shrimp or chicken that has been sauteed would work with it?
Yes, absolutely. Or even left over rotisserie chicken! If you’re going to do sauteed shrimp, add it at the end so that it doesn’t over cook.
Mine turned out to be quite fragrant. I only used half of the garlic needed because it was absolutely pungent. It tasted great, but my hair smelled of Garlic for three days (and yes, I washed it!). My Garlic was maybe three days old, so I don’t know what caused the scent to be so strong.
I’d still make it over and over though. Definitely great!
My husband is very picky but I made this tonight and we both LOVED it. I skipped the artichokes as they aren’t my favorite in pasta and I used fresh spinach, but I’m sure it would be delicious as is. Love your blog, thanks!
Why not use the oil from the artichoke hearts instead of adding olive oil? Would that work?
You definitely can. Mine were packed in water, though. :)
I skimmed through the comments but I don’t think anyone asked this….could I use fresh spinach instead? I have a whole bunch of it already & I want to make this for dinner tonight!
Absolutely. Spinach wilts really fast, so all you’ll need to do is stir it in at the end until it’s wilted.
I’m wary of artichokes, but I want to try this because the rest of your stuff is awesome, and I know they’re super healthy. Do you know if I’d have to do anything different if I used frozen artichoke hearts?
Nope, just make sure they’re thawed first. :)