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To make this creamy delight, gather these key ingredients: - 12 oz fettuccine pasta - 1 cup frozen spinach, thawed and drained - 1 cup canned artichoke hearts, drained and chopped - 1 cup heavy cream - 1 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon fresh lemon juice - 1/2 teaspoon red pepper flakes (optional) - Salt and black pepper to taste - Fresh parsley, chopped (for garnish) These ingredients work together to create a rich and creamy dish you'll love. Feel free to add your favorite flavors or ingredients to this dish. Here are some ideas: - Grilled chicken for protein - Sun-dried tomatoes for a tangy twist - Fresh basil for an herbaceous note - Extra veggies like bell peppers or mushrooms These options let you tailor the dish to your taste. If you have special dietary needs, you can still enjoy this pasta. Here are a few swaps: - Use gluten-free pasta instead of fettuccine - Substitute heavy cream with coconut cream or cashew cream for a dairy-free option - Replace Parmesan with nutritional yeast for a vegan-friendly version These substitutes ensure everyone can enjoy this creamy pasta dish! {{ingredient_image_2}} First, you need to cook the fettuccine. Fill a large pot with water. Add a generous amount of salt to the water. Bring the water to a rolling boil. Carefully add the 12 oz of fettuccine. Cook according to the package instructions, about 8-10 minutes. Before you drain it, save 1/2 cup of that pasta water. Drain the pasta and set it aside. Next, grab a large skillet. Heat 1 tablespoon of olive oil over medium heat. Once hot, add 2 cloves of minced garlic. Sauté the garlic for about 1 minute. You want it to be fragrant and golden, not burnt. Stir it often to keep it from burning. Now, lower the heat to a gentle simmer. Slowly pour in 1 cup of heavy cream while stirring. Mix in 1 cup of grated Parmesan cheese next. Keep stirring until the cheese melts and the sauce is smooth and creamy. Time to add the good stuff! Gently fold in 1 cup of thawed and drained spinach and 1 cup of chopped artichoke hearts. Add 1 teaspoon of fresh lemon juice for a bright taste. If you like heat, toss in 1/2 teaspoon of red pepper flakes. Cook for an extra 2-3 minutes to heat everything through. Add the cooked fettuccine to your skillet. Use tongs or a spatula to mix it well with the sauce. If the sauce is too thick, add some of the reserved pasta water. Do this one tablespoon at a time. Taste your dish and adjust with salt and freshly cracked black pepper as needed. Once everything is mixed, take the skillet off the heat. Let the pasta sit for a minute. Serve the hot fettuccine in shallow bowls. Sprinkle each serving with freshly chopped parsley. For extra flair, add more Parmesan cheese and a dash of red pepper flakes. A drizzle of olive oil can make it look even better. To make the sauce super creamy, use heavy cream. This adds richness and smoothness. Stir in the grated Parmesan cheese slowly. This helps it melt better and blend into the sauce. If the sauce seems thick, add some reserved pasta water. This step helps achieve the perfect creamy texture. Always use a large pot with lots of water. This ensures the pasta cooks evenly. Add a good amount of salt to the water. This makes the pasta taste better. Cook the fettuccine until it's al dente, which means it's firm but not hard. Save some pasta water before draining. This water can help adjust your sauce later. Avoid overcooking the pasta. It should be tender but still have a bite. Don't rush the sauce. Give it time to heat and blend well. Adding all the cheese at once can cause clumps. Mix it in gradually for a smooth sauce. Lastly, don't forget to taste! Adjust the seasoning with salt and pepper to get the best flavor. Pro Tips Tip for Thawing Spinach: Make sure to thaw and drain the spinach thoroughly to prevent excess water from making the sauce watery. Tip for Perfect Pasta: Always cook pasta in well-salted water for better flavor. This enhances the overall taste of the dish. Tip for Creamy Sauce: Gradually add reserved pasta water to achieve the desired consistency of the sauce without making it too thin. Tip for Garnishing: Fresh parsley not only adds color but also a burst of freshness to the dish, making it visually appealing and flavorful. {{image_4}} You can switch up the pasta type for this dish. Fettuccine is great, but you can try: - Penne - Rigatoni - Spaghetti - Gluten-free pasta Each option brings a unique texture. Choose what you love or what you have. This creamy pasta can be a blank canvas. You can add proteins like: - Grilled chicken - Shrimp - Sautéed mushrooms If you want more veggies, try adding: - Cherry tomatoes - Peas - Bell peppers These additions make the dish more filling and colorful. Plus, they add great flavor. You can make this dish vegan. Use these swaps: - Replace heavy cream with coconut cream or cashew cream. - Use nutritional yeast instead of Parmesan cheese. - Check for vegan pasta options. These changes keep the dish creamy and delicious while being dairy-free. Enjoy the same great taste! To keep your leftover creamy spinach artichoke pasta fresh, let it cool first. Place it in an airtight container. Store it in the fridge. It should stay good for up to three days. Make sure to label it with the date. This helps you remember when to use it. When you're ready to enjoy your leftovers, reheat them gently. You can use a skillet over low heat. Add a splash of water or more cream to help with moisture. Stir often to prevent sticking. You can also microwave it in short bursts. Cover it with a microwave-safe lid to avoid splatter. Make sure it's heated all the way through. If you want to save your creamy spinach artichoke pasta for later, freezing works well. First, cool it completely. Then, scoop it into freezer bags or containers. Press out as much air as you can before sealing. It can last up to three months in the freezer. When you're ready to eat it, thaw it overnight in the fridge. Reheat as mentioned above for the best taste. Yes, you can use fresh spinach. Fresh spinach gives a nice texture and flavor. You will need about 4 cups of fresh spinach. Sauté it in the skillet until it wilts down before adding the cream and cheese. This will enhance the dish's taste. This pasta pairs well with many sides. You can serve it with a fresh green salad or garlic bread. A light tomato salad also complements the creaminess. For a protein boost, grilled chicken or shrimp can work great too. To make this dish lighter, use half-and-half instead of heavy cream. You can also cut back on cheese. Use 3/4 cup of Parmesan cheese. Adding more veggies like zucchini or bell peppers can also help lighten it up. Absolutely! You can use gluten-free pasta instead of regular fettuccine. Many brands offer a good taste and texture. Just follow the cooking instructions on the gluten-free pasta package for the best results. To add heat, increase the red pepper flakes to 1 teaspoon. You can also add a dash of hot sauce. For a different flavor, try adding sliced jalapeños while cooking. Adjust the spice level to suit your taste. This blog covered everything you need for creamy spinach artichoke pasta. We talked about key ingredients, step-by-step cooking methods, and tips for a great sauce. You learned about different variations and how to store your leftovers. Now you can enjoy a tasty meal that you can make your own. Whether you're trying new flavors or sticking to classic tastes, you're set for a delicious dish. Happy cooking!

Creamy Spinach Artichoke Fettuccine

A deliciously creamy pasta dish featuring spinach and artichokes, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz fettuccine pasta
  • 1 cup frozen spinach, thawed and thoroughly drained
  • 1 cup canned artichoke hearts, drained and roughly chopped
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, finely minced
  • 1 tablespoon olive oil
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon red pepper flakes (optional for heat)
  • to taste Salt and freshly ground black pepper
  • to garnish Fresh parsley, finely chopped

Instructions
 

  • Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Carefully add the fettuccine and cook according to the package instructions until al dente, typically around 8-10 minutes. Before draining, save 1/2 cup of the pasta water for later use. Drain the pasta and set it aside.
  • Sauté the Garlic: In a spacious skillet, heat the olive oil over medium heat. Add the minced garlic to the skillet and sauté for about 1 minute or until it becomes fragrant and lightly golden, stirring frequently to prevent burning.
  • Create the Creamy Sauce: Lower the heat to a gentle simmer, then slowly pour in the heavy cream while stirring constantly. Gradually mix in the grated Parmesan cheese until it has completely melted and the sauce is velvety smooth.
  • Incorporate Spinach and Artichokes: Gently fold in the drained thawed spinach and the chopped artichoke hearts into the sauce. Add the fresh lemon juice for brightness and red pepper flakes if you prefer a kick of heat. Cook for an additional 2-3 minutes, stirring until everything is evenly heated through.
  • Combine with Pasta: Add the cooked fettuccine to the skillet, tossing it gently with a pair of tongs or a spatula to thoroughly combine. If the sauce is too thick, gradually add reserved pasta water, a tablespoon at a time, until you achieve your desired creamy consistency. Taste and adjust seasoning with salt and freshly cracked black pepper as needed.
  • Serve and Garnish: Remove the skillet from the heat and allow the pasta to sit for a minute before serving. Dish out the fettuccine while it's hot, garnishing each serving with a sprinkle of freshly chopped parsley.

Notes

Serve the creamy pasta in shallow bowls, and sprinkle additional Parmesan cheese on top along with a dash of red pepper flakes for extra flavor. A light drizzle of olive oil just before serving can enhance the dish's visual appeal.
Keyword artichoke, creamy, pasta, spinach