One Pot Spinach and Artichoke Pasta

Why You’ll Love This Recipe

I love this dish because it delivers the cozy, creamy flavors of classic spinach and artichoke dip—only in pasta form. It’s incredibly simple and satisfying, and I only need one pot to make it all happen. The broth-infused pasta, fresh spinach, and tender artichoke hearts blend beautifully with garlic, herbs, and melty cheeses for a complete and comforting meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 16 ounces uncooked casarecce pasta (or similar short shape like penne or fusilli)

• 3 cups fresh baby spinach

• 14 ounces artichoke hearts (rinsed, chopped, and squeezed dry)

• 4 garlic cloves, minced

• 2 teaspoons sea salt (adjust to taste)

• 1 teaspoon freshly ground black pepper (adjust to taste)

• 2 teaspoons dried oregano

• ½ teaspoon crushed red pepper flakes (optional, for a little heat)

• 4 cups low-sodium vegetable or chicken broth

• ¾ cup shredded parmesan cheese

• ½ cup heavy cream

• 8 ounces freshly grated Monterey Jack cheese

Directions

1. Combine ingredients in one pot:
   I add the uncooked pasta, spinach, chopped artichoke hearts, garlic, salt, pepper, oregano, and crushed red pepper to a large enameled pot or Dutch oven over medium-high heat.

2. Add broth and cook:
   I pour in the broth and stir everything together. Then I bring it to a boil, cover the pot, and reduce the heat to medium-low. I let it simmer for 10–12 minutes, until the pasta is al dente.

3. Stir in the creamy goodness:
   Once the pasta is tender, I reduce the heat to low and stir in the parmesan cheese, heavy cream, and Monterey Jack cheese. The sauce thickens as I stir, creating a creamy, luscious coating.

4. Garnish and serve:
   I like to sprinkle a little extra parmesan on top before serving, for that perfect cheesy finish.

Servings and timing

This recipe makes 6 servings and takes about 22 minutes total—from start to finish. It’s a great option when I need a quick weeknight dinner that doesn’t skimp on flavor.

Variations

I sometimes add grilled chicken or sautéed mushrooms to make it more filling. For a tangier flavor, I stir in a tablespoon of cream cheese or a squeeze of lemon juice. And if I’m craving more greens, I throw in kale or arugula along with the spinach.

Storage/reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. I reheat portions in the microwave or on the stove with a splash of broth or milk to loosen the sauce and bring back the creaminess.

FAQs

Can I use frozen spinach?

Yes, but I thaw and squeeze it dry before adding it to avoid extra moisture. I stir it in halfway through cooking instead of at the beginning.

What’s the best pasta shape for this recipe?

I like casarecce or penne because they hold the creamy sauce well, but fusilli or rotini also work great.

Can I make this dairy-free?

I use dairy-free cheese and coconut cream or a plant-based heavy cream substitute. The texture changes slightly but still turns out creamy.

Can I use water instead of broth?

I can, but broth adds much more flavor. If I use water, I usually increase the salt and add a bouillon cube or extra seasonings.

Is this freezer-friendly?

Not really. The creamy sauce doesn’t hold up well after freezing, so I recommend enjoying this fresh or storing it in the fridge for a few days.

Conclusion

This One Pot Spinach and Artichoke Pasta is rich, creamy, and loaded with comforting flavors—all made in one pot for easy cleanup. It’s the kind of quick and cozy dinner I keep coming back to, perfect for busy nights or when I’m just craving something satisfying and full of cheesy goodness.