Take your pasta game to the next level with this decadent Spinach and Artichoke Dip Pasta! Inspired by the classic dip, this dish features tender rotini tossed in a rich and creamy sauce made from melted cream cheese, fresh parmesan, and the earthy flavors of spinach and artichokes. It’s the perfect comforting meal for any occasion, combining the creamy goodness of dip with the satisfying texture of pasta. A crowd-pleasing dish that’s easy to prepare and sure to impress!
Spinach and Artichoke Dip Pasta Recipe
Ingredients
- 8 oz rotini
- 5 oz spinach
- 4 oz cream cheese (softened to room temperature)
- 1 cup milk
- 3/4 cup parmesan (freshly grated)
- 2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp pepper
- 14 oz artichoke hearts
Instructions
- While waiting for water to boil, grate your parmesan cheese fresh (this melts much more smoothly than pre-shredded), measure out all your dry seasonings into a small bowl, and have your spinach and artichoke hearts ready. Cut the artichoke hearts into bite-sized pieces if they’re large. Soften the cream cheese to room temperature so it incorporates smoothly into the sauce without lumps.
- Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente. Reserve 1/2 cup of pasta water before draining—this starchy liquid helps the sauce coat the pasta beautifully and creates a silkier texture. Set the drained pasta aside in a large bowl.
- In a medium skillet over medium heat, add the spinach with 1 tablespoon of water and cook for about 2 minutes, stirring occasionally, until completely wilted. Transfer the cooked spinach to a clean kitchen towel or several paper towels and squeeze firmly to remove as much liquid as possible—this prevents a watery, thin sauce. Chop the squeezed spinach roughly and set aside.
- In the same skillet (no need to wash it), combine the softened cream cheese and milk over medium heat, stirring frequently until the cream cheese is completely melted and smooth, about 2-3 minutes. Once smooth, add the grated parmesan and the dry seasoning mixture from Step 1, stirring constantly until the sauce is creamy and bubbling gently. I like to taste the sauce at this point and adjust the seasonings—cream cheese can mute flavors, so you may want a touch more garlic powder or pepper for depth.
- Add the squeezed spinach from Step 3 and the prepared artichoke hearts to the cream sauce, stirring to combine. Pour in the cooked pasta from Step 2 and fold gently until everything is evenly coated. If the pasta seems too thick, add a splash of the reserved pasta water to loosen the sauce—the residual heat will warm it through perfectly. Heat for another minute until everything is hot throughout and the flavors have melded.
Health Benefits:
This dish packs a punch of nutrients, especially from the spinach and artichoke hearts. Spinach is rich in vitamins A and K, iron, and folate, promoting healthy vision and strong bones. Artichokes are high in antioxidants, fiber, and vitamin C, which support digestive health and boost the immune system. While creamy and indulgent, this pasta offers a healthy twist on a beloved comfort food!
