Your favorite dip becomes your new favorite pantry pasta dish! Creamy spinach artichoke pasta with tangy sun dried tomatoes and a pillow of Parmesan cheese grated on top.
- 1 lb. rotini pasta
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- (1) 10-oz package of frozen spinach, thawed and drained*
- 1 clove garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 1 ½ cup heavy cream
- 1 ½ cup chicken broth or stock
- ½ cup Parmesan cheese, grated plus more for garnish
- 1 (14 ounce) can artichoke hearts, rinsed, squeezed dry and chopped
- ⅓ cup sun dried tomatoes, finely chopped
- Lemon juice, for serving
- Bring a large pot of salted water to a boil and cook pasta according to directions on box.
- In a large sauté pan set over medium-high heat, heat the olive oil. Add the shallot and cook, stirring occasionally, until fragrant and golden brown around the edges, about 2 minutes. Add the spinach, garlic, and pepper and stir to combine. Next add the heavy cream and chicken broth, Bring to a boil, reduce the heat to medium, and simmer until sauce has thickened and coats the back of a spoon, about 5 minutes.
- Add the cooked rotini, parmesan, artichokes, and sun dried tomatoes to the sauce and toss gently to coat.
- To serve, divide the pasta among 4 to 6 serving plates, and sprinkle with additional Parmesan cheese, if desired.
- A 10-ounce package of frozen spinach is equivalent to 1 and 1/2 cups after draining, which is roughly what you can get from cooking down 1 pound of fresh spinach.
- Tip: If you can find frozen artichoke hearts, they also work well in this recipe. Thaw before using.
- If you’d like to add protein to this dish, I really like it with cooked chicken sausage tossed in the skillet or served alongside oven roasted chicken thighs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Keywords: pasta, pantry, spinach, artichoke