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!
Just tried this recipe for the first time for a dinner party and it got rave reviews from everyone. Delicious! Definitely adding it to the dinner rotation.
Great idea about adding tomatoes… And to add chicken, just saute first to brown but not cook fully. Love this! Extra garlic for me, please… =)
your blog is awesome because you put the recipe at the top and the pictures at the bottom. i like this. way to go.
Hi! Loved this recipe! Made as written, except increased spinach to 8oz as we love it and the color it adds to the dish. I also found it to be a soupy at the end, but I am thinking I may try it again using only a 32 oz carton of vegetable broth. If that does not do the trick, I also may try removing the lid for the simmer portion. Husband loved it and he was skeptical because it was “good for him”. Added parm cheese on top just in case it was TOO healthy! LOL
I would also add a spritz of lemon to my serving next time. For some reason it seems to call out for lemon!
I made it last night with Ronzini Smart Taste Rotini which is 2.5x the fiber. Kind of accomplishes the same thing as WW but tastes great. It did well, but it came out more like stoup (stew/soup). I’m not sure if its because I used rotini, or because I used the Smart Taste. If I do it with the same pasta next time, I would cut it to 4 cups. I was out of spinach, but I had some left over Summer Vegetable Tian that I chopped up and threw in there (minus the potatoes). I also added a half block of cream cheese/greek yogurt cheese, and a squirt of Dijon mustard. It really was delicious…the whole gang loved it. Thanks for the recipe! I just found your site a couple of days ago (was looking for a chicken thigh recipe, and that was outstanding too). Its become my new fave. THANKS!
Just made your original Italian wonderpot and it was amazing! I have every ingredient to make this except fettucine. Could I substitute with whole wheat spaghetti? Or would there not be enough pasta starch to absorb all the broth? Thanks in advance!
I’m honestly not sure how WW pasta will work with this. It definitely has a different texture and may need a different amount of liquid than regular pasta. If you decide to test it out, let us know how it works!
What a great recipe! I’m a student on weightwatchers. I love the budget, but what I love even more is that the only thing in this recipe that costs points is the pasta! I sprang for an extra point on the parmesan and it’s fingerlicking good. A new fave!
This was super easy to do and made great leftovers as well. The only variation was using fresh spinach. It was a great vegetarian meal/
Hey Beth! I just wanted to point out to other readers a lesson I learned the hard way — your grocery sure probably has artichoke hearts in more than one spot. Don’t be fooled by the fancy artichokes in the Italian section, they’re going to be 3x as expensive as the artichokes in the canned veggies section!
I love it! My local store does that with a lot of ingredients, so it pays to keep your eyes peeled! :)
Simple and delicious recipe. The only thing I did different was, I added yellow squash ( needed to use it) and fresh spinach. Thanks Beth
i threw all ingredients into the crock pot. I set it on high for 4hrs and when it reaches a boil I plan to set it on low. Do you think this will work? FINGERS CROSSED! :)
I think someone else said they tried it that way and liked it, but I can’t imagine doing pasta in a slow cooker. I think it would just make it overly mushy. :/
This looks delicious and one-pot dishes are my new favorite! I shared with my readers here: http://seektobemerry.blogspot.com/2014/01/its-snowing-again.html Thanks for the inspiration :)
Hi Beth, I made this tonight with a couple of small modifications and it turned out great! I didn’t have artichokes and only fresh spinach but it turned out wonderful. I also used only 3 cups of chicken broth and threw in some shredded rotisserie chicken along with a couple of tablespoons of Parmesan and the flavour was incredible. This will definitely be a staple during busy weekday nights for my family. Thanks again!
This is wonderful! I didn’t have 5 cups of stock so I used 4 cups chicken stock and 1 cup white wine. The wine gave the perfect taste to the mushrooms. What a great sauce!
I made this last night and it was delicious. My husband even had thirds! I am trying to use what I already have on hand, so I used pasta shells instead of fettuccine and it was great! Definitely a “keeper” recipe!