This Spinach Artichoke Dip Pasta – perfect dinner recipe and I love these. My son’s most flavourful recipes. My mother and grandmother love to eat this recipe. If you want to make a meal out of warm spinach dip, this creamy pasta is for you. Here what’s almost as good as the flavor of this comforting dish, the fact that this healthy dinner takes just 20 minutes to prepare.  

Today I am saying grab your forks and start shoveling this awesome Spinach Artichoke Dip pasta in your mouth. I am a huge fan of spinach artichoke dip, so when I came across this recipe for a pasta version on closet cooking, I knew I had to make it. I made a few delicious recipes to make it a little healthier.

I used whole wheat rotini instead of regular pasta but you use any pasta for  this recipe. I replaced a tablespoon of the butter with healthier grapeseed oil, used mozzarella cheese, milk and instead of 3 ounces of cream cheese I used 3 ounces of cow cheese. 

It was a perfect dinner recipe. So, it was perfectly creamy, cheesy and so flavorful. The garlic and artichokes flavor was very prominent but not overpowering. The mixture of the cow cheese, parmesan cheese and mozzarella gave the pasta the most amazing creamy and tangy and salty bite flavor. So, I love pasta dishes that taste very decadent, but still have plenty of nutritional value to them. Then you will try the best recipe instruction below the page. 

Recipe History: This wonderful vegetarian dish is made up of a host of ingredients. Boursin Cheese and Cannellini beans give the filling of these shells their creaminess. 

Main Ingredients

• 
• 1 package baby spinach roughly chopped
• 8 ounces whole wheat rotini
• 4 ounces reduced cream cheese
• ¾ cup reduced fat milk
• ½ cup grated parmesan cheese, this cheese use more for garnish, if desired
• 2 teaspoon garlic powder
• ¼ teaspoon ground pepper
• 1 can artichoke hearts, rinsed squeezed dry and chopped
• 3 tablespoon olive oil
• Water
• 1 teaspoon salt
• Hot sauce for serving

Recipe Equivalent

Large straight sided skillet

Box grater

How to make these recipes?

Step – 1: First you boil the water and add oil, When the pasta is cooked then you will drain the pasta and set a side. Then you take a large saucepan and melt the butter and oil over medium high heat.

Step – 2: When the butter is melted over medium heat then once hot add spinach and stir until slightly wilted. The spinach wilts fast for about 1 minute and I might have overdone it because I was snapping the picture rather than removing it right away. Then transfer wilted spinach to a colander and let it drain while preparing the rest of the recipe.

Step – 3: Then you add 2 tablespoon butter to the same now empty pot and increase the heat to medium high. Then throw in the artichoke hearts and stir them around until they get a little color, I wait for 2 minutes, then remove the artichokes from the pot and set them aside.   

Step – 4: Now reduce the heat to low and add the remaining 2 tablespoons of butter to the pot. When it is melted, sprinkle in the flour and whisk to combine. Pour in the milk and whisk to combine. Cook at a stirring frequency until the mixture starts to thicken 3-4 minutes, then add 4 ounces cream cheese cut into pieces, the parmesan, mozzarella, salt and black pepper to taste and ¼ teaspoon ground pepper. Stir to melt. 

Step – 5: Then add the artichokes and pasta, and toss gently to combine. Now gently fold in the spinach, then pour the pasta into a serving bowl. Sprinkle the top with panko for crunch and crushed red chili pepper flakes. Now serve hot with grated cheese on the top and serve immediately and enjoy with family members. 

Notes

I cut the original spinach and artichoke dip recipe in half and it was plenty for this pasta sauce.

Also I used fresh spinach but you can totally use frozen, I’m sure it thaws and squeezes out the excess moisture with your hands. 

If you can find frozen artichoke hearts, they also work well in this recipe. Thaw before using.

You may used reduced fat cream cheese or low fat sour cream

If you are reheating in the microwave, sprinkle your food with a bit of water and it will turn out so much better and juicier. 

I Love the mix of parmesan and mozzarella in this dish but you can certainly use what you have on hand – white cheddar, provolone, fontina or pecorino would all be great substitutions.

I usually have a block of parmesan in my fridge so grating or chopping some up for a dish is pretty quick and easy. If you do not have fresh parmesan in your grated parmesan will work or pick up some fresh pregrated from your local market. 

A gluten free pasta would be a wonderful alternative if you are hoping to keep this dish gluten free for your family. I enjoy the rotini but any pasta shape will work with this recipes. 

Mascarpone would be a lovely addition in place of cream cheese. It does not have quite the tangy flavor as cream cheese but would be an easy swap. 

I use fresh spinach that is super quick and easy to work with and wilts immediately. If you have frozen spinach on hand I recommend 16 oz, thaw your spinach then squeeze and drain until dry. Once dry add into your sauce mixture the same as fresh. So, Kale, escarole, or arugula would be great alternatives to spinach. 

Reduce or omit the red chili pepper flakes if you would like it less spicy, 1 teaspoon is just enough subtle heat that is not overpowering. You can always add more to up the heat factor. 

The Easy Spaghetti Bolognese recipe – best guide

Serving suggestion:

This pasta dish is best served immediately while warm and the cheese is fully melted. I have paired with an Oregon white wine, Earth pinot balance which you can find at the local new seasons market. 

If you are looking for a red wine to enjoy with this dish, Be sure to check out the wine deals happening this month to stock up for weeknight dinner and holiday gatherings.

Carbs are life so while enjoying delicious pasta a fresh Rosemary sea salt baguette from the bakery is the perfect addition to your meal.

Storage suggestion

This dish will be best for 3-5 days in the fridge. This dish can be frozen in small portions or as a large casserole style dish. When ready to serve, remove from the freezer and allow to thaw in the fridge overnight then heat as normal. Please be sure to allow the pasta dish to cool completely before freezing. Will freeze well for up to 3 months. 

FAQ

Can I make this recipe at home?

Yes, you can make these recipes at home because it is very easy process to make and very quick is ready this dish. 

Can I use a different type of pasta?

Yes, you use whole wheat rotini for this recipe, but feel free to use whole wheat mostaccioli, cavatappi, fusilli, penne or any other pasta. I sure to cook the pasta according to the package directions. 

Is whole wheat pasta healthy?

Whole wheat is a whole grain, which means that it contains the entire wheat seed, the bran, germ and endosperm. These are the most nutritious parts of the seed, containing antioxidants, fiber and nutrients. Whole grain to support heart health and reduce chronic inflammation.

Are artichokes and spinach good for you?

Artichokes are a good source of potassium, vitamin C, magnesium, phosphorus and an excellent source of folate, fiber and antioxidants. The artichokes provide food for your beneficial gut bacteria. All of the nutrients in artichokes make for a nutrients package that protects your brain, promotes strong teeth and bones and support healthy blood pressure and nerve and muscle function. 

Spinach is an excellent source of iron. Folate, vitamin A, vitamin C, vitamin K and a good source of calcium and potassium. It is also loaded with antioxidants and has been shown to support eye, skin and bone health, and promote healthy blood pressure and exercise recovery.

What can I serve with Spinach and Artichokes dip pasta?

This creamy pasta is delicious on its own with a side salad for a quick and easy meal. You can also pair it with grilled chicken, grilled salmon or vegetables for dinner any day of the week.

Can I substitute the hot sauce?

If you do not want to use spicy hot sauce I would substitute it with lemon juice. You need the acidic tang given by either the vinegar in the hot sauce or the lemon juice to brighten up the creamy sauce. I found that the hot sauce was not spicy enough for me so I ended up adding red pepper flakes too. 

Nutrition fact

• Calories: 435 kcal
• Carbohydrates: 50 g
• Protein: 15g
• Fat: 16g
• Sodium: 720 mg
• Fiber: 5g
• Iron: 4g
• Vitamin A: 25 IU

Conclusion:

So, this creamy , easy spinach and artichoke pasta are homemade and delicious. My family loves the combo of the spinach and artichoke recipe that bring a unique spin on an Alfredo like dish. You can try this recipe and I will try other many vegetarian recipe cooking hacks and special making processes for you. 

Then visit these articles and best recipe knowledge here. It is one of my greatest snacking pleasures. 

I just want you to know that this baked pasta comes together in one pan and is ridiculously easy to make, eat, reheat and eat again. So, I did that a lot testing this recipe and it was incredible. Then you try this vegetarian recipe and I am sure you will make it.