Saturday, April 28, 2012

Spinach and Artichoke Pasta

I tried this recipe out because I love spinach dip.  Also to add to the meatless (budget friendly) arsenal of recipes I can use.  Verdict:  pretty good.  Better as a side dish or maybe add a small amount of cooked chicken to round it out.  But I enjoyed it even more reheated the next day.  For the rest of the family it was a "meh", but there were no complaints.  So I will pass it along for those spinach artichoke dip lovers.  We tried a similar skillet style recipe a couple weeks ago with asparagus that was really good.  The next time I see some particularly nice asparagus spears, I'll make it again and share it.  For now, enjoy some hot spinach dip flavor without having to wait for a potluck.  It's convenient time-wise because it is simply broiled to finish, not baked through like some pasta dishes.

Spinach and Artichoke Pasta
serves 6

8 oz small pasta (I used a mini rotini)
1½ tbsp olive oil or butter
1 large onion, diced
sea salt
freshly ground pepper
4 cloves garlic, minced
¾ cup sour cream
½ cup mascarpone cheese
½ cup shredded Parmesan cheese
2 tsp lemon juice
1 tsp lemon zest
2 cups, packed baby spinach
1 jar (12 oz) artichoke hearts, drained and chopped
1 cup shredded mozzarella, divided

Bring a pot of salted water to boil and cook pasta according to directions on package.  Reserve 1/3 cup of the pasta water before draining.  Heat oil or butter in a very large skillet over medium heat.  Add the diced onion and season with ½ tsp each salt and pepper.  Cook, stirring occasionally for 8-10 minutes until tender.  Add the garlic and cook and stir one more minute.  Preheat broiler on oven.  Add the baby spinach and toss with the onion mixture.  Cook until wilted down, about three minutes.  Now add artichokes, sour cream, mascarpone, Parmesan, lemon juice and zest to onion mixture and stir to combine.  Toss with the pasta and add ¼ cup of the reserved pasta water to thin the sauce.  Use more if needed.  Fold in ½ cup of the mozzarella.  Taste and add more salt and pepper if needed.  Pour the mixture into an oven proof 2 Qt casserole dish and sprinkle with the rest of the mozzarella.  Broil until golden brown, 3-5 minutes.  Watch it carefully so you don't burn it!  Garnish with fresh herbs and serve with garlic bread and a big salad if desired.  Or use as a side dish.

Adapted from Woman'sDay


  1. I can see why this would appeal to you, it does me. I might try cutting back on the pasta, adding more spinach ... and throwing in a chopped anaheim pepper (it's that tex-mex coming out from living in Texas so long ;-)

  2. Ooo, tex-mex version... hmmm... And yes, the original recipe called for 12 oz of pasta. Way too much. I only used two large handfuls of spinach for what you see because I was almost out, but would definitely use more next time. I also added my token couple dashes of tabasco but might go red pepper flakes next time.

  3. I love this dish, but I add more lemon and a stronger cheese than mozzerella. I am addicted to spinach artichoke dip!

  4. Lol, and I actually cut back the lemon a bit. But you're right, I wonder what kind of kick some nice pepperjack would give it... ☺

  5. This looks SO good! I adore spinach artichoke dip as well.


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