Spinach Artichoke Pasta
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5 from 4 votes

Spinach Artichoke Pasta

Spinach Artichoke Pasta has all the goodness of a rich creamy dip nestled together with whole wheat rigatoni in a zesty cream sauce.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Pasta
Cuisine: American
Servings: 6
Calories: 515kcal
Author: Sommer Collier


  • 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


  • 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.


Serving: 1serving | Calories: 515kcal | Carbohydrates: 70g | Protein: 19g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 517mg | Potassium: 560mg | Fiber: 5g | Sugar: 10g | Vitamin A: 6475IU | Vitamin C: 14.2mg | Calcium: 288mg | Iron: 2.4mg