![['Close-up view of spinach artichoke pasta with creamy sauce and cheese.', 'Juicy spinach artichoke pasta garnished with cheese and herbs.', 'Side view of a bowl of spinach artichoke pasta highlighting its creamy texture.', 'Detailed shot of a delicious serving of spinach artichoke pasta.']](https://quickflavorfix.com/wp-content/uploads/2026/07/spinach-artichoke-pasta_1_U1.webp)
Spinach Artichoke Pasta
A creamy, flavorful pasta dish featuring spinach and artichokes, perfect for a quick weeknight dinner.
Ingredients
Oil and Aromatics
- 1 tsp olive oil
- 2 cloves garlic, minced
- 1/2 tbsp flour (leave out for low-carb or gluten-free)
- 1 shallot shallot, minced
Dairy and Cheese
- 1 cup nonfat milk
- 1/2 cup reduced fat shredded mozzarella cheese
- 2 oz reduced fat cream cheese
Vegetables
- 5 oz frozen chopped spinach, defrosted and drained
- 5 oz frozen artichoke hearts, defrosted and chopped
- 1/4 cup Parmesan cheese
- 8 oz high fiber pasta
Instructions
- Cook pasta according to package instructions; reserve ΒΌ cup cooking liquid.
- Heat oil, cook garlic and shallots 3-4 min, add flour and stir until browned.
- Stir in milk, bring to boil, then simmer 3-4 min until thickened.
- Add cheeses, stir until melted, then mix in spinach and artichokes. Season to taste.
- Combine sauce with pasta, adding reserved cooking liquid if needed. Optional: bake or broil briefly for a browned top.
Notes
Make sure to drain vegetables well to prevent watery sauce.