Creamy, flavorful, and filling, this Artichoke Pasta will hit all the right notes for dinner!
A simple creamy artichoke sauce is mixed with your favorite pasta for an easy weeknight meal.
Turn that plate of pasta into a creamy creation with spinach and artichokes. This dish comes together in a snap, so there won’t be much waiting around for it to be made.
An Easy Weeknight Meal!
- This pasta dish is so fast to make; while the pasta cooks, prepare the easy sauce.
- There is something so elegant about this dish yet it’s simple to make.
- Artichoke pasta is a filling meatless meal (but feel free to top it with grilled chicken or shrimp)!
- It’s budget-friendly and can easily be doubled or tripled.
Ingredients for Artichoke Pasta
ARTICHOKES: Marinated artichoke hearts (in oil) are the best option for this dish. Canned artichokes that are packed in water haven’t been seasoned and have less flavor.
SPINACH: Fresh baby spinach is a favorite along with artichokes but if you don’t have any on hand, leave it out or substitute with asparagus or even frozen peas.
PASTA: We love a long pasta for this recipe. Linguine, pappardelle or spaghetti all work.
SAUCE: Wine, cream, broth, and parmesan cheese are the ingredients that bring the creamy white sauce together. The sauce is very simple (no roux required). No Wine? While it will change the flavor a bit, you can substitute extra broth.
We love this simple artichoke pasta recipe as is but feel free to change it up with any of the following:
- Protein: Add some shredded chicken, shrimp, or bacon.
- Veggies: Mushrooms, olives, sliced red peppers, or sun-dried tomatoes.
- Other: Add a spoonful of pesto, some lemon zest, a dash of red pepper flakes.
How to Make Artichoke Pasta
This artichoke pasta is quick and easy to make, but everyone will think that it took hours!
- Cook Pasta – Boil the pasta in salted water until al dente (as per the recipe below).
- Simmer Sauce – Cook garlic. Add sauce ingredients and simmer.
- Add Artichokes – Add artichokes, cream, & parmesan.
- Stir in Pasta – Add in pasta and spinach, cook a couple of minutes.
- Enjoy! Garnish with fresh basil and serve.
If the sauce is too thin, mix equal parts cornstarch and water (or broth) and add a little bit at a time into the simmering sauce. If the sauce is too thick, add additional pasta water.
How to Make Perfect Pasta
- Salt the water to flavor the pasta and be sure to save the starchy pasta water! Adding a little bit to the sauce will help it cling to the pasta.
- Use a large skillet or the sauce won’t reduce well.
- Don’t add olive oil to the pasta while it is boiling, it will make the sauce slide off.
- Oil-packed artichokes are the best choice. If the artichokes are water-packed, add 1 teaspoon of Italian seasoning and a dash of black pepper.
- When buying fresh artichokes, make sure that the heads are tight and that the leaves are not brown or discolored.
More Meatless Meals
- Quick & Creamy Spinach Pasta – use fresh or frozen spinach
- Homemade Pierogi – freezer friendly
- Butternut Squash Mac and Cheese – so rich & creamy
- Easy Lemon Pasta – ready in 20 minutes
- Easy Spinach Lasagna – a crowd favorite
Did your family love this Artichoke Pasta? Be sure to leave a rating and a comment below!
- 8 ounces long pasta such as linguine or pappardelle reservce ½ cup pasta water
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ¾ cup white wine
- ⅓ cup chicken broth
- 2 teaspoons lemon juice
- 12 ounces marinated artichoke hearts drained and coarsely chopped
- ¾ cup heavy cream
- ¼ cup fresh parmesan cheese shredded
- 1 teaspoon cornstarch
- 1 cup fresh spinach packed, optional
- parmesan cheese shredded
- fresh parsley and basil
- Add pasta to a large pot of salted water. Cook according to package directions. Drain well, reserving ½ cup pasta water, do not rinse.
- Meanwhile, in a 12" skillet, heat 1 tablespoon olive oil over medium heat and add garlic, cook just until fragrant, about 30 seconds.
- Add white wine, broth, and lemon juice, then simmer until reduced by half, about 5 minutes.
- Stir in artichokes, heavy cream, and parmesan cheese. Simmer for 3-5 minutes or until slightly thickened.
- Combine 1 teaspoon cornstarch with 2 teaspoons cold water and add to the skillet. Simmer 1 minute more.
- Add cooked pasta, spinach, and 2 tablespoons of pasta water and mix well adding additional pasta water if needed. Season with salt & pepper to taste.
- Sprinkle with parmesan cheese and parsley if desired.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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