Spinach Artichoke Pasta Skillet.
This Spinach Artichoke Pasta Skillet is a creamy, cheesy delight! Perfect for a quick weeknight dinner that everyone will love.
Equipment
- Large Skillet
- Wooden Spoon
- Measuring cups and spoons
- Colander
- Sharp Knife
Ingredients
- 1 pound penne pasta cooked
- 1 cup reserved starchy pasta water
- 1 tablespoon olive oil
- 2 shallots diced
- to taste Kosher salt and pepper for seasoning
- 8 ounces fresh baby spinach
- 4 cloves garlic minced
- 2 jars artichoke hearts drained and coarsely chopped
- 8 ounces cream cheese at room temperature
- 8 ounces shredded mozzarella cheese
- 1 cup freshly grated Parmesan cheese plus more for serving
Instructions
- Start by cooking the penne pasta according to package instructions. Be sure to reserve 1 cup of the starchy pasta water before draining. This water will help thicken and bind the sauce later on.
- In a large skillet, heat the olive oil over medium heat. Add the diced shallots and a pinch of kosher salt, sautéing until they become translucent, about 3-4 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
- Toss in the fresh baby spinach and cook until wilted, stirring occasionally. This should take about 2-3 minutes.
- Add the drained and chopped artichoke hearts to the skillet. Stir to combine with the spinach and shallots, seasoning with more salt and pepper to taste.
- Lower the heat and add the cream cheese to the skillet, mixing until melted and creamy. Gradually add the reserved starchy pasta water, stirring to combine and create a smooth sauce.
- Add the cooked penne pasta to the skillet, tossing to coat the pasta evenly with the creamy sauce. Stir in the shredded mozzarella and grated Parmesan cheese.
- Cook for an additional 2-3 minutes until the cheese has melted and everything is heated through. Taste and adjust seasoning if necessary. Finish with a sprinkle of extra Parmesan cheese before serving.
Notes
- Store leftovers in an airtight container for up to 3-4 days.
- For longer storage, freeze in portions for up to 2 months.
- Add grilled chicken or shrimp for extra protein.