Spinach Artichoke Pasta

This delicious vegetarian spinach artichoke pasta recipe is full of flavor and only takes 20 minutes to make. It’s the perfect weeknight dinner that you’ll want to make over and over again.

I whipped this spinach artichoke pasta up for a recent lunch for my daughter and me after finding a few “sun-dried” tomatoes, a bit of fresh spinach, and nearly a full jar of marinated artichoke hearts in the fridge. I made a light lemon butter wine sauce and tossed everything together with spaghetti, toasted pine nuts, and lots of garlic. The pasta was super simple to throw together and was so flavorful & delicious–my daughter loved it so much she asked for seconds.

How to Make Spinach Artichoke Pasta

Make the “sun-dried” tomatoes, if you are using them. Side Note: You can also use store-bought sundried tomatoes if you’d prefer.

Cook your pasta of choice in well-salted boiling water to al dente, per package instructions; drain, reserving 1/3 cup of pasta cooking water.

While the pasta is cooking, make the sauce by heating the olive oil in a large skillet over medium-high heat. Add the shallot and cook, stirring often, for 2 minutes. Add the garlic and cook, stirring constantly, for 1 minute.

Add the white wine and cook for 2 minutes, stirring often. Add the fresh parsley, crushed red pepper flakes, lemon juice, sea salt, and freshly cracked pepper, to taste, then add the butter and whisk until melted.

Add the baby spinach, drained artichoke hearts, oven “sun-dried” tomatoes (or store-bought sundried tomatoes), and cooked pasta; toss to coat evenly, adding some reserved pasta water as needed. Reduce heat to low and cook, stirring often, for a few minutes to allow flavors to soak into the pasta. Taste and re-season if needed.

Pour into a  bowl and serve immediately with fresh lemon and parmesan cheese on the side. Enjoy!

Spinach Artichoke Pasta

Print Recipe Pin Recipe Rate Recipe

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Course: Main

Cuisine: Italian

Servings: 2

Author: Pam - For the Love of Cooking

Equipment

• Large pot
• Large skillet

Ingredients

• 4 oz spaghetti, cooked to al dente, per package instructions **Reserve 1/3 cup of pasta cooking water
• 1 tbsp olive oil
• 1 small shallot, sliced
• 3-4 large cloves of garlic, minced
• ¼ cup dry white wine
• Juice from 1/2 a lemon, or more to taste
• 1 tbsp fresh parsley, chopped finely
• Pinch of crushed red pepper flakes
• 1-2 tbsp butter, to taste
• 2 cups baby spinach
• 6 oz jar of marinated artichoke hearts, drained
• ¼ cup oven "sun-dried" tomatoes **Store-bought sundried tomatoes will also work
• 1 tbsp toasted pine nuts
• Parmesan cheese, for serving
• Lemon wedges, for serving

Instructions

• Make the "sun-dried" tomatoes, if you are using them. Side Note: You can also use store-bought sundried tomatoes if you'd prefer.
• Cook your pasta of choice in a large pot of well-salted boiling water to al dente, per package instructions; drain, reserving 1/3 cup of pasta cooking water. 
• While the pasta is cooking, make the sauce by heating the olive oil in a large skillet over medium-high heat. Add the shallot and cook, stirring often, for 2 minutes. Add the garlic and cook, stirring constantly, for 1 minute. 
• Add the white wine and cook for 2 minutes, stirring often. Add the lemon juice fresh parsley, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, then add the butter and whisk until melted. 
• Add the baby spinach, drained artichoke hearts, "sun-dried" tomatoes (or store-bought sundried tomatoes), cooked pasta, and toasted pine nuts; toss to coat evenly, adding some reserved pasta water as needed.
• Reduce heat to low and cook, stirring often, for a few minutes to allow flavors to soak into the pasta. Taste and re-season if needed. 
• Pour into a  bowl and serve immediately with fresh lemon and parmesan cheese on the side. Enjoy!

DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking