Spinach Artichoke Pasta is a creamy and comforting dish that comes together in one skillet with simple ingredients. Tender linguine, fresh spinach, and hearty artichoke hearts are coated in a light, savory sauce that makes this meal both filling and fresh.
If you love spinach artichoke dip, this pasta is a natural fit for your dinner table. It's quick enough for busy nights, but special enough to serve when you want something a little different. Recipes like my Creamy Mashed Potatoes or Crustless Spinach Quiche are other family favorites that give that same cozy, homemade feel.
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Why You'll Love Spinach Artichoke Pasta
Easy One Pot Meal: Everything cooks in one pot, so cleanup is simple and stress free.
Creamy comfort: the broth and milk create a light, silky sauce that clings to every strand of pasta.
Nutty crunch: pine nuts add a little texture and a mild sweetness that makes this pasta taste restaurant worthy.
Key Ingredients
Please see recipe card below for complete list of ingredients and instructions.
- Linguine pasta: A flat pasta that soaks up the sauce perfectly.
- Spinach: fresh baby spinach wilts quickly and adds color and nutrition.
- Artichoke hearts: tender pieces that bring a tangy, earthy flavor.
- Vegetable broth and milk: work together to form the creamy sauce base.
- Pine nuts: lightly toasted for a nutty crunch in each bite.
Ingredient Substitutions
- Use fettuccine or spaghetti in place of linguine if that's what you have on hand.
- Swap baby kale for spinach for a heartier green.
- Try cashews or slivered almonds instead of pine nuts.
Recipe Variations
- Stir in a handful of freshly grated Parmesan cheese for a richer, cheesier sauce.
- Add shredded rotisserie chicken for extra protein.
- Mix in a few sun-dried tomatoes for a tangy twist.
Top Tips
- Toast pine nuts in a dry skillet over medium heat untl golden brown. Watch closely as they burn fast.
- Let the pasta rest for a couple of minutes after cooking to allow the sauce to thicken.
- If the sauce feels too thick, add a splash of broth or milk before serving.
How to Store and Reheat
Refrigerate: store leftovers in an airtight container up to 4 days.
Reheat: warm leftover pasta in a saucepan with a little added water over medium low heat or in the microwave until warmed through.
Serve With...
This pasta pairs beautifully with my Quick Dinner Rolls for soaking up the sauce. A crisp side salad drizzled with Balsamic Vinaigrette balances the creaminess. For a cozy finish, try serving it with these sweet and tangy Lemon Bars.
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📖 Recipe
Spinach Artichoke Pasta
Equipment
- Large pot , or deep skillet
- Pasta bowls
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Ingredients
- 2 tablespoons butter
- 2 cloves garlic cloves , minced
- 1½ cup vegetable broth
- 1½ cup milk
- ¼ teaspoon salt
- ⅛ black pepper
- 8 ounces linguine
- 4 ounces baby spinach
- 15 ounces artichoke hearts , chopped
- ¼ cup pine nuts , toasted
Instructions
- Melt the butter in a large skillet, over medium heat until bubbly. Add the garlic and cook for 1 minute.
- Add the vegetable broth, milk, salt, and pepper. Bring to a boil.
- Add the linguine and stir. Once the milk mixture begins to boil, reduce the heat and simmer for 9 minutes, or until the linguine is cooked through.
- Stir in the baby spinach and artichoke hearts. Allow the mixture to set for 2 minutes, until the spinach is wilted.
- Top with toasted pine nuts prior to serving.
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