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Spinach and Artichoke Creamy Penne Pasta
This veggie-filled
Creamy Penne Pasta
recipe is not to be missed! Sautéed spinach and artichoke hearts are tossed with penne pasta and smothered in a cheesy, garlicky cream sauce - yum!
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Dinner
Cuisine:
American
Keyword:
artichoke pasta, spinach artichoke pasta, vegetable penne pasta, vegetarian pasta recipes
Servings:
4
Author:
Katerina | Diethood
Ingredients
1/2
pound
penne pasta
3
tablespoons
olive oil
4
garlic cloves
, minced
9
ounces
fresh spinach
2
tablespoons
butter
, divided
14
ounces
artichoke hearts
rinsed, drained, quartered
2
tablespoons
all-purpose flour
1 ½
cups
milk
(I use 2%)
salt and fresh pepper
, to taste
1/4
cup
shredded parmesan cheese
1/2
cup
shredded mozzarella cheese
1/2
cup
shredded monterey jack cheese
grated parmesan cheese and red pepper flakes for garnish
Instructions
Cook pasta according to directions on the box.
In a large frying pan, heat olive oil.
Add garlic and cook until fragrant.
Stir in spinach and continue to cook until wilted; about 2 minutes.
Place cooked spinach in a large bowl and set aside.
In the same pan, melt 1 tablespoon butter.
Add artichokes and cook for 2 minutes.
Place artichokes in the bowl with spinach and set aside.
Melt 1 tablespoon butter over low heat.
Whisk in flour.
Whisk in milk, salt and pepper; cook 5 minutes.
Add cheese and whisk until completely melted.
Slowly add cooked pasta, spinach and artichokes; mix until thoroughly combined.
Remove from heat.
Garnish with grated parmesan and red pepper flakes.
Serve warm.
Notes
RECIPE SOURCE:
DIETHOOD
Nutrition
Calories:
501
kcal
|
Carbohydrates:
48
g
|
Protein:
16
g
|
Fat:
26
g
|
Saturated Fat:
11
g
|
Cholesterol:
47
mg
|
Sodium:
326
mg
|
Potassium:
200
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
490
IU
|
Vitamin C:
0.9
mg
|
Calcium:
297
mg
|
Iron:
1.2
mg