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).
See how we calculate recipe costs here.
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!
Made this last night – it was great, such an easy meal for me and my vegetarian boyfriend.
My pasta stuck to itself a little, but I think if you give it a good mix and get it evenly distributed before you take it to the heat, that would be less of an issue. It wasn’t a big deal and I was able to break up the stuck together strands as it cooked.
I used fresh spinach but I love Better Than Boullion so used that concentrated product to save money on broth. DELICIOUS!
The photos are great aren’t they? Well, take a look and walk away!
This is a terrible recipe. The pasta could not possibly be cooked properly because it is not fully submerged in Liquid. There is no way to cook it properly. Some pasta was overlooked and mushy and some had a weird texture and was not ready to eat. And yes, I did stir it every 5 minutes or so. I did not walk away, I was vigilant and hoped for the best while my loved ones were rooting for great results. They were brave and ate it.
U threw away most.
Did you break the linguine in half? Did you use a big enough pot for the linguine to lay flat on the bottom? Different pasta brands have different cooking times, so maybe it was the brand. I didn’t have a problem with Barilla not cooking evenly.
I did have a problem with 5 cups of stock. It was too much liquid for me, so next time I’ll simmer uncovered so it can reduce.
Also price came out closer to $12 total. California has higher prices.
I wonder where they get the prices.. because that’s not what my grocery sells it for! Especially the broth and spinnach..
There are so many positive reviews so I thought I would try this, but even though I followed the recipe exactly it turned out really bland and had a weird texture and I ended up throwing it away.. really disappointing.
I wish I would have read this before I made it :( Yes, very bland.
Has anyone used the calorie-free shirataki noodles in this recipe? How did it turn out?
I made this tonight! It was so good! I substituted broccoli for the spinach because that is what I had. I also threw in some chicken I had left over! My hubby loved it! We had seconds and still left overs! Will be making this again soon!
I added some andouilli sausage. I did not have vegetable broth, so I substituted chicken broth. I did not have oregano. I used fresh baby spinach. I used linguini. Hope it turns out as well as your original recipe.
Added browned turkey sausage! yummo!
I’ve had my eye on this for a while. I used rosemary in place of oregano, will probably either pre-cook my onions or just use less onion. I think this could be good with frozen broccoli also, if you don’t like either mushrooms or artichokes.
Im curious if you think you could throw this in a crockpot?
I don’t think this would work in the crock pot because it would just cause it to get mushy.
I’ve been making this recipe every meal rotation (so about every two weeks) in my house for the last year and IT IS ABSOLUTELY MY FAVORITE THING TO MAKE AND EAT. I cannot get enough of this stuff. It turns out so creamy and delicious. Thanks for the wonderful recipe.
This sounds wonderful! But I’m trying to stay away from gluten. Has anyone made it yet with gluten free noodles? If yes, which kind and how did it come out? Sorry if someone already mentioned this…I didn’t read thru all 140 comments:/
Some people have used it with success. One person ended up with a mushy ball. Seems to depend on the kind.
Could you tell me how large a pot this would need, the largest one I have is a 4 qt. dutch oven. Thanks!
You probably want a six quart stock pot for this.
This looks SO GOOD! Just wanted to let you know I included it in my round-up of one pot recipes. I’d also love if you submitted this recipe in our contest to win a Swiss Diamond cookware set! http://ow.ly/AOCzs
Thanks again for the great recipe. :)
We tried this wonder-pot, and loved it! We used kale in the place of spinach, and it was super tasty. These are great meals for those of us that work crazy hours and need a fast one-and-done dinner when we get home after a long day.