Creamy Spinach and Artichoke Pasta
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Ingredients & Equipment
What we send
- 6 ouncesmarinated artichoke hearts
- 1/8 ounceparsley
- 1/4 cupgrated Parmesan cheese
- 2 clovesgarlic
- 3 ouncesbaby spinach
- 3 tablespoonspanko breadcrumbs
- 8 ouncesSfoglini whole-grain radiator pasta
- 1/2 teaspooncrushed red pepper
- 8 ouncesmilk
- 1 ouncecream cheese
- 1 ounceshredded Gruyère cheese
- 1 ounceshredded mozzarella cheese
What You’ll Need
- 10" large pot with lid
- 10" medium high-sided pan
Bring a large pot of water to a boil over high heat and cover. Drain artichokes and roughly chop. Rinse parsley, pat dry, and finely chop leaves, discarding stems. Place in a medium bowl. Add 1 tablespoon Parmesan to bowl with parsley and season with ⅛ teaspoon salt and black pepper as desired. Set aside for Step 2. Mince garlic. Rinse spinach.
Heat ½ tablespoon olive oil in a medium high-sided pan over medium heat. When oil is shimmering, add breadcrumbs and cook, stirring continously to avoid burning, until toasted, about 3 minutes. Transfer toasted breadcrumbs to bowl with parsley and Parmesan and mix to combine to make topping. Wipe pan from breadcrumbs clean and set aside.
Season boiling water generously with salt. Stir in pasta and cook, uncovered, until al dente, 5-8 minutes. Drain and set aside.
While pasta cooks, heat 1 tablespoon olive oil in pan from breadcrumbs over medium heat. When oil is shimmering, add garlic and crushed red pepper (skip or use half for less heat) and cook until fragrant, 1-2 minutes.
Make Cheese Sauce
Add milk to pan with aromatics and bring to a simmer over medium-high heat. Then, whisk in cream cheese, cheese blend, and remaining Parmesan to melt. Season with ¼ teaspoon salt and black pepper as desired. Remove pan from heat and set aside until pasta has finished cooking.
Season and Plate Pasta
Once pasta is cooked, return pan with cheese sauce to medium heat. When sauce is bubbling, add artichokes and spinach and cook until spinach wilts, 1-2 minutes. Add cooked pasta to sauce and toss to fully coat, 1-2 minutes more. Taste and season with salt and black pepper as desired. Divide spinach artichoke pasta between serving plates and top with seasoned breadcrumbs.