Spinach and Artichoke dip has always been one of my favorite guilty pleasures. So, I thought, why not combine that with my ultimate favorite food…pasta!
I’m not at all mad at the results. It came out really good and is definitely a dish that I will make again.
Spinach and Artichoke Pasta
February 10, 2024
Category
Recipes
Persons
4
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
Ingredients
- 1 lb. pasta of your choice
- 4 cups fresh spinach, chopped
- 2 cups artichoke hearts, drained and chopped
- 2 cups heavy cream
- 1 cup pecorino Romano cheese, grated
- 1/2 cup mascarpone cheese
- 4 cloves garlic, minced
- 4 tablespoons unsalted butter
- Salt and pepper to taste
- Optional: red pepper flakes for a hint of spice
Instructions
- Cook the pasta according to package instructions until al dente.
- In a large skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant. If you like a bit of heat, add red pepper flakes.
- Stir in the chopped spinach and artichoke hearts. Cook until the spinach wilts, and the artichokes are heated through.
- Pour in the heavy cream, stirring continuously. Once it starts to simmer, reduce the heat to low.
- Gradually add the grated pecorino Romano cheese, stirring to melt and incorporate it into the sauce.
- Add the mascarpone cheese, continuing to stir until it's well combined and the sauce is smooth.
- Season the sauce with salt and pepper to taste.
- Toss the cooked pound of pasta into the creamy spinach and artichoke sauce, ensuring it's well coated.
- Serve hot, garnished with extra pecorino Romano on top if desired. Enjoy!
