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.
Make some garlic bread and dip it into any leftover creamy sauce left on the plate. Serve with an easy kale salad with fresh lemon dressing.
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.
Variations
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
- Puttanesca – an Italian-inspired favorite
- 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!
Artichoke Pasta
Equipment
Ingredients
- 8 ounces linguine pappardelle, or other long pasta, reserve ½ cup pasta water
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ¾ cup white wine
- ⅓ cup chicken broth
- 2 teaspoons fresh lemon juice
- 12 ounces marinated artichoke hearts drained and coarsely chopped
- ¾ cup heavy whipping cream
- ¼ cup shredded Parmesan cheese shredded
- 1 teaspoon cornstarch
- 1 cup fresh spinach packed, optional
Optional Garnish
- shredded Parmesan cheese
- chopped fresh parsley or basil
Instructions
- 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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Hi Holly,
Would it be ok to substitute chicken broth for the wine if you didn’t want to use it?
That would work great, Shelley. Enjoy!
So good! Added peas, chicken, Italian seasoning, oregano, cayenne pepper, Tabasco.
So glad you enjoyed it, Marilyn!
My children and I loved it. Absolutely plate licking delicious!
I am so glad you enjoyed this recipe Rene!
Great recipe…added shrimp..sautéed in the marinade from the artichokes.
Exceptional..
Thank you for sharing Becky! So happy to hear how much you love the pasta!
Fantastic! Made this as a “let’s see what happens” when we had a friend visiting and was very impressed. So much so, I’m making it again this week :)
The Marinated Artichoke does blend nicely with a tiny bit of vinegar based hot sauce (as a topping! Not cooked in!) if you find yourself craving some heat. I just love my hot and spicy :)
I’m so glad you loved it Andrew! Great tips with the hot sauce (yum!).