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- Penne pasta - Artichoke hearts - Fresh spinach - Vegetable broth - Heavy cream - Grated Parmesan cheese - Garlic - Onion powder - Garlic powder - Olive oil - Salt and pepper - Optional ingredients (like red pepper flakes) To make One-Pot Spinach and Artichoke Pasta, you need some key ingredients. First, grab 8 ounces of penne pasta. This pasta shape holds the sauce well. Next, get a can of artichoke hearts, about 14 ounces. Drain and chop them up for great flavor. You will also need 4 cups of fresh spinach. This adds a nice green color and nutrients. For the cooking base, use 1 cup of vegetable broth. It brings in a rich taste. You’ll need 1 cup of heavy cream to create that creamy texture. Don’t forget 1 cup of grated Parmesan cheese. This cheese gives a salty and nutty flavor. You’ll also need 2 cloves of minced garlic. Garlic adds a lovely aroma. For seasoning, gather 1 teaspoon of onion powder and 1 teaspoon of garlic powder. Use olive oil for sautéing. You will also need salt and pepper to taste. If you want a kick, add some red pepper flakes as an optional ingredient. Each item plays a big role in making this dish flavorful and satisfying. - Sauté the garlic and artichoke hearts Start by heating olive oil in a large pot. Add minced garlic and let it cook for about 30 seconds until it smells great. Then add chopped artichoke hearts. Cook these for about 2-3 minutes. Stir them often until they start to brown a bit. - Simmer the vegetable broth with pasta Next, pour in vegetable broth. Bring this mix to a light simmer. Now, add the penne pasta. Stir it well to make sure it mixes with the broth. Cook for about 8-10 minutes. Stir it occasionally until the pasta is just right, or al dente. - Incorporate cream and seasoning After the pasta cooks, turn the heat down to low. Stir in heavy cream, onion powder, and garlic powder. Add grated Parmesan cheese too. This mix will create a nice, creamy sauce. - Add spinach and finish cooking Finally, add the roughly chopped spinach. Cook for an extra 2-3 minutes. You want the spinach to wilt and everything hot. Season with salt and pepper to taste. This method creates a rich, tasty dish. The flavors blend well, and you get a creamy pasta that's both vibrant and satisfying. Enjoy! - Cooking pasta al dente: Cook your penne pasta until it is firm. This means it should have a slight bite. The pasta will finish cooking in the sauce, absorbing more flavor. - Balancing flavors with salt and spices: Start with a small pinch of salt. Taste as you go. You want to enhance the flavors. You can add more salt, garlic powder, or onion powder as you mix. - Achieving the perfect creaminess: Add the heavy cream slowly. Stir it in well. This helps it mix evenly. The Parmesan cheese will also add a rich, creamy texture. - Overcooking spinach: Spinach cooks quickly. Add it at the end of cooking. Cook just until it wilts. Overcooked spinach loses its bright color and nutrients. - Not properly measuring ingredients: Use measuring cups for the broth and cream. Too much or too little can change the dish. Stick to the recipe for the best results. {{image_2}} You can switch up the pasta type. Use farfalle or fusilli for fun shapes. Each type brings a new twist to the dish. Adding protein makes it heartier. Try grilled chicken or shrimp for extra flavor. You can also make it vegan. Use coconut cream instead of heavy cream. Nutritional yeast can replace the cheese. This keeps the dish creamy and rich. Herbs add layers of taste. Fresh basil or thyme can brighten the dish. Just sprinkle them in when you add the spinach. Want more depth? Add sun-dried tomatoes or mushrooms. They bring a savory kick. You can sauté them with the garlic for extra flavor. These small changes make the dish exciting and new each time. To keep your One-Pot Spinach and Artichoke Pasta fresh, store it right. First, let it cool for a bit. Then, place it in an airtight container. Store it in the fridge. It can last up to three days. If you want to keep it longer, try freezing it. Use a freezer-safe container. It can freeze for up to two months. Just remember to label your container with the date. When it's time to reheat, avoid the microwave if you can. Instead, use a pot on the stove. Add a splash of water or broth to keep it moist. Heat on low, stirring gently. This helps prevent mushiness. If you must use a microwave, cover it with a damp paper towel. Heat in short bursts, stirring in between. This way, your pasta stays creamy and delicious. Yes, you can make this dish gluten-free. Just swap penne pasta for gluten-free pasta. Many brands offer gluten-free options that taste great. To make this dish dairy-free, use coconut cream instead of heavy cream. Replace Parmesan cheese with a dairy-free alternative. Nutritional yeast adds a cheesy flavor without dairy. This pasta pairs well with a fresh salad or crusty bread. You can also serve it with grilled chicken or shrimp for added protein. Roasted vegetables make a nice side too. This blog post covered how to make delicious One-Pot Spinach and Artichoke Pasta. I shared the key ingredients and led you through each cooking step. You now know tips for perfecting flavor and avoiding common mistakes. You can even explore fun variations to suit your taste. Enjoy the creamy goodness of this dish, and don’t forget to experiment! The kitchen is your playground. Happy cooking!

One-Pot Spinach and Artichoke Pasta

Savor the delicious flavors of this one-pot spinach and artichoke pasta that comes together in just 20 minutes! Perfect for a quick weeknight dinner, this recipe combines creamy Parmesan, fresh spinach, and tender artichokes all in one pot for easy cleanup. Whether you're a busy home cook or just craving comfort food, this dish is a must-try. Click through to discover the full recipe and bring this tasty dish to your table!
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Ingredients
  

8 oz (about 2 cups) of penne pasta

1 can (14 oz) artichoke hearts, drained and chopped

4 cups fresh spinach, roughly chopped

1 cup vegetable broth

1 cup heavy cream

1 cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and pepper to taste

2 tablespoons olive oil

Red pepper flakes (optional, for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

    Add the chopped artichoke hearts and cook for about 2-3 minutes, stirring frequently, until they begin to brown slightly.

      Pour in the vegetable broth and bring to a slight simmer.

        Add the penne pasta to the pot, stirring to combine. Cook for about 8-10 minutes, stirring occasionally, until the pasta is al dente.

          Once the pasta is cooked, reduce the heat to low. Stir in the heavy cream, onion powder, garlic powder, and grated Parmesan cheese.

            Mix in the chopped spinach and cook for an additional 2-3 minutes until the spinach is wilted and everything is heated through.

              Season with salt and pepper to taste.

                Serve immediately, garnished with red pepper flakes if desired.

                  Prep Time, Total Time, Servings: 10 min | 20 min | Serves 4