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!
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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
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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 today and it was fantastic! I was pretty impressed with the original italian wonderpot recipe, so I tried this and it tasted just as good. For the most part I did this by the book, only substituting chicken broth for veggie and fresh spinach instead of frozen. I expected the pasta to be a bit soft but it ended up quite alright. I’ll have to be honest though, without the Parmesan the recipe would have been a bit bland, but as a cheese lover everything tastes good with cheese. Next time I’ll add some salt. Can’t complain though, as a broke college student I plan on making this everyday for a long time.
This recipe missed the mark for me. I think it was mostly because of the canned artichokes, which I realize now I really don’t like. They really ruined the dish for me. The pasta in the hot pot kept cooking so everything turned out way too mushy. :( It WAS super easy and cheap, though.
Just made this last night (and instagramed it). It was super easy to make and came together really quickly, which was exactly what I needed since it was already after 9pm and I have to be up early for work.
I used a whole carton of fresh spinach (that I chopped before adding) in place of the frozen spinach and I doubled the spices because I really love thyme + mushrooms. I also used whole wheat fusilli for the pasta. I did try it with some nutritional yeast on it but I thought it was great without it,
This made a ton of food, so my boyfriend and I should be set for lunches for the next couple of days.
Thanks for the great recipe!
I made this with linguine, doubled the spices and used a bit more spinach. Next time I think I’ll try to find the un’marinated’ artichokes, but otherwise very good!
Putting uncooked pasta with all the condiments in the same pan is just WRONG.
You need to make the pasta on is own and the sauce on another pan. I can just imagine how overcoked the pasta would be by the time veggies are cooked, and goey for not straining pasta water away. :( This makes an Italian sad.
Please follow my advice
An italian.
There are multiple ways to cook almost anything. While this might not be how you want to cook something, try not to dissuade others, based on how you “imagine” something will turn out.
-An American
Lol this made me laugh.
I like cooking it together since the pasta absorbs the flavors more, but you’re right, “An Italian” it can easily overcook if you don’t time it right.
I think this recipe needs a little chicken in it, but that’s just a preference. :-)
Cooking it now! Smells wonderful and broth Tastes great. Way too much broth though. Gonna try to cook it down a bit more! Great recipe. Thanks!
This was so good! My first wonderpot experience and it was just wonderful :)
This was delicious – but even MORE DELICIOUS the second day, as leftovers!
I subbed gluten free rice pasta, and sauteed the onions, garlic, mushrooms and artichokes before I put in the broth and pasta. Then I boiled it a little bit longer than the package instructions, which left it a bit soup-y. Next time, less broth (GF pasta is tricky!) We added Parmesan cheese for dinner and brought leftovers in for lunch.
We talked about it after work like it was part of our day – “What’d you do today?” “Oh, this this and this, OH MAN that pasta tasted even better for lunch!” :)
This is great. I’m not a vegetarian so I used chicken stock, instead. I also used fresh thyme ’cause I had some on hand. The flavors work well, actually, too well, because we couldn’t stop eating it!!
This was absolutely delicious! I’m not a vegetarian, but this was rich and very tasty. Thank you so much for the recipe and for recommending Better Than Bouillon. This is the second recipe of yours that I’ve made and really appreciate your creativity and generosity for sharing such fabulous recipes. I look forward to making more!
I made this almost as written. I did use fresh spinach and added diced garden tomatoes (both added last 5 minutes of cooking) I also topped with parmesean which helped to thicken the broth a bit.
This was very good, healthy, and VERY easy to prepare! It will certainly be made again, but I will add more veggies! Yum!
Has anyone served this over zucchini noodles? Staying away from pastas but this sounds wonderful. Will try myself soon.
Golly, this is yummy! My boyfriend made this for me last night and he did his own thing with the seasoning. Tastes even better the next day :-D
This received widespread acclaim from my family. It was easily personalized on the back end, too — my daughter put some hot sauce on hers and my son added parmesan. I might double the spinach next time.
Made this tonight! Added red pepper flakes, nutritional yeast, dash of baking soda (just because I don’t like the bite of the veg broth), Italian seasoning (because I didn’t have thyme and oregano separately), whole wheat thin spaghetti, fresh spinach and topped with shredded parmesan.
Spectacular! So yummy!