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 yesterday. I added finely chopped broccoli, and a good measure of butter beans for protein. Was surprisingly good, although I would probably add some basil or white wine vinegar next time for more flavor.
I’ll try this with tuna as well.
I found this recipe and decided to try it with the ingredients that I found in my kitchen. I substituted spinach for kale and fettuccine pasta for rotini pasta. I enjoyed the dish! It tasted really good!!
My son isn’t a fan of mushrooms and my husband isn’t a fan of artichokes, but when I made this they both ate this up and asked for seconds! This was so easy and delicious, we subbed beef broth and then added some chicken (I know, breaking all the rules lol) and it turned out so velvety and flavorful. I want to make this on the regular now!
Sounds yummy and I can’t wait to try it! Quick question… I would like to add chicken to it, when would be the best time to add it and how much?? Thanks!!
I would use pre-cooked chicken (like a shredded rotisserie chicken) and add it in the beginning with the rest of the ingredients.
Hi! If I don’t have a big pot could I make in a Le crueset?
Those are safe to use on the stove top, right? If so, then yes. :)
I have Le Crueset too did it work? Did it stick to the pot?
WOW! I made this last night and even my 10 yr old loved it. This is a wonderful recipe – thank you!
I made this last night and loved it. I really enjoy reading all the comments and getting ideas that appeal to me. I lightly sautéed my veggies first in my cast iron for that great taste. This would also be wonderful with shrimp and pine nuts especially adding some lemon to it. Thanks Beth for all your recipes and inspiration.
I made this the other night and it was SO GOOD. I could barely get it into the bowl, I couldn’t stop eating it out of the pot! I used chicken broth and left out the onions (since I didn’t feel like chopping them, haha!), and I had a little issue with it being too watery at first because I didn’t measure the amount of broth I was using properly. I took out some of that broth near the end of cooking time and just drank it as a soup and it was honestly great that way too! I also made your Greek marinated chicken a while ago and it was delicious. I’m looking forward to trying your chana saag for dinner tonight! Thanks so much for writing such a great blog!
As always….This rocked my face.. Thanks :)
Okay, uh. This is amazing. Why hasn’t anyone thought of a wonderpot before?? INGENIOUS!
I just made this and I loved it. I added a bit more salt, some chicken, and some hot sauce (initial taste test was kinda bland). It turned out great in the end and tons of leftovers. We have unofficial who has the best lunch contests at work and I can’t wait til they see mine tomorrow!
This was disgusting. I have no idea how so many delicious ingredients could turn into a mess if flavorless yuck, but this managed to do just that. I would like my money and my time refunded to me for this waste of a meal.
I agree, this was not a keeper. So disappointing!
Added a dash of lemon juice, gave the dish a nice kick – finger licking delicious!!!
Made this tonight, used chicken stock instead of veggie, added a lil Lawrys seasoned salt. It turned out pretty good, but I think it needed some meat. Next time, I’m gonna try adding some chicken or steak to it :)
Do you happen to know if this recipe would freeze well to make ahead for a rainy day/emergency? Any suggested changes to make it more freezer friendly?
It will freeze okay, but the pasta will soften and may become slightly mushy upon reheating. It’s a pretty quick and effortless recipe, though, so I’m not sure it would be worth freezing and reheating rather than just making fresh. :)
You could mix all dry ingredients, except pasta, in a freezer bag and all wet ingredients in a different bag and freeze for another night. The wet ingredients would most likely need to be thawed before cooking since the pasta would get cooked so quickly. Or artichokes stay out of the frozen bag. The dry would go into the pot frozen.
You may have to just try it out to see what would happen, but at least your onions and garlic would be cut and spices measured.