Creamy Spinach Artichoke Pasta
If you like Spinach and Artichoke Dip, you are going to love today’s Spinach Artichoke Pasta! All the goodness of a rich creamy dip nestled together with whole wheat rigatoni in a zesty cream sauce.
I love putting two awesome dishes together to make something even awesomer more awesome.
Like Buffalo Chicken + Mac and Cheese, Nachos + Hot Dogs…
After being buried in snow last week, I’m craving cozy comfort foods.
So today’s power-couple is Spinach and Artichoke Dip + Rigatoni.
AKA Spinach Artichoke Pasta!
I didn’t actually make spinach and artichoke dip and dump pasta in it… although that would be wonderful.
I made a creamy garlic and cheese sauce, based on the flavors in spinach and artichoke dip, then folded in spinach, zippy DeLallo Artichoke Bruschetta, and DeLallo Organic Whole Grain Rigatoni.
The cream sauce starts out much thinner than spinach and artichoke dip, giving it the ability to thoroughly coat the pasta, inside and out.
I chose to use DeLallo Artichoke Bruschetta, instead of plain canned artichokes, because it is rich and zesty with peppers, capers and spices.
And you already know how I feel about DeLallo Organic Whole Wheat Pasta. There is no comparison! If I’m not making pasta from scratch, I always go with DeLallo.
It has such an amazing texture and heartiness, the pasta truly stands up to the pasta sauce.
Spinach Artichoke Pasta will tame your craving for comfort food, whilst filling your tummy with good things, like whole wheat pasta, spinach, and of course, artichokes.
Spinach Artichoke Pasta
Ingredients
- 1 pound DeLallo Organic Whole Grain Rigatoni
- 1 tablespoon butter
- 1 medium onion chopped
- 2-3 cloves garlic minced
- 2 cups whole milk
- 8 ounces cream cheese
- 10 ounces DeLallo Artichoke Bruschetta
- 10 ounces chopped frozen spinach thawed, drained, squeezed dry
- 1/4 teaspoon crushed red pepper
- 1/2 - 1 cup reserved pasta water
- 1/4 cup Parmesan cheese
Instructions
- Place a large pot of salted water over high heat and bring to a boil. Cook the rigatoni according to package instructions. Drain and set aside, reserving 1 cup of salty pasta water.
- Meanwhile, set a large skillet over medium heat. Add the butter, onions, and garlic. Saute for 2-3 minutes, then add the milk and bring to a boil. Once the milk is scalded add the cream cheese and break it up with a wooden spoon. Whisk the cream cheese until smooth, then add the artichoke bruschetta, spinach, and crushed red pepper. Stir well.
- Now mix in the pasta. Add 1/2 to 1 cup salty pasta water and stir well. Simmer another 2-3 minutes while the sauce thickens, then salt and pepper to taste. Garnish with parmesan cheese.
Nutrition
 Disclosure: This post is sponsored by DeLallo Foods. All opinions are my own.
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This is one of the best pasta I have had!Thanks.
Alright…let me tell you what happened when I made this. I cook a lot, not a fan of microwaved meals. But this was something else. My fiancĂ© grabbed my arm and said “Becky, you’ve really done it this time. Now I’m going to have to kill you so nobody else can have you”. Hahaha.
I added two cups of mozzarella (1 cup in the sauce and 1 cup was mixed into the pasta once the sauce had been added. I also topped it with herb panko bread crumbs and served it with panko bread crumb crusted chicken (panko tofu for me since I don’t eat meat.) This is definitely a keeper!!!
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Thank You Sommer for another awesome recipe. Just finished making your spinach artichoke pasta and it turned out great. I look forward to the next recipe to cook. Thank you for sharing.
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My favorite is macaroni and cheese with Ritz crackers crumbled on top–baked in the oven to crisp the top.
Love that Apron! My comfort pasta dish is super simple plain spaghetti with butter and parmesan.
My mother’s lasagna. She used to make this when I was a child and it was delicious. I remember it taking her hours to make and bake.
I’m a sucker for fettuccine alfredo!
Spinach Lasagna!