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a close up picture of spinach artichoke pasta on a plate with a fork and a bowl of salad in the background

Spinach artichoke dip pasta recipe

A creamy spinach artichoke–style pasta made lighter with Greek yogurt and just enough cheese. A simple, comforting dinner that’s ready in about 30 minutes.
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Prep Time: 10 minutes
Cook Time: 15 minutes

Click on serving size to scale this recipe

Course: Appetizer, Dinner
Cuisine: American Comfort, American Italian
Keyword: Spinach artichoke dip pasta
Servings: 4 people
Calories: 340kcal
Author: Anne Lawton

Spinach artichoke dip pasta recipe

Equipment

Scale this Recipe 4 people

Ingredients

  • 8 ounces dry pasta penne or fussili work best, whole wheat for the best health benefits
  • 1 13 oz can artichoke hearts drained and quartered
  • 8 ounces baby spinach fresh or frozen, thawed and drained
  • 2 cloves garlic or 1/2 teaspoon garlic powder
  • 1 1/2 tablespoons olive oil avocado or your favorite cookng will work too
  • 2 tablespoons Greek yogurt or sour cream
  • 3 ounces mozzarella cheese shredded - fresh mozzarella is best
  • 1/4 cup white wine or chicken broth
  • salt, pepper and shredded parmesan for finishing
Find an Ingredient Substitute

Instructions

  • Cook 8 ounces dry pasta according to the package instructions.
  • . While the pasta is cooking, heat 1 1/2 tablespoons olive oil in a skillet over medium heat. Once it's hot, add the 2 cloves garlic chopped, and cook for a few minutes until it starts to soften. Add 1 13 oz can artichoke hearts, and 1/4 cup white wine. Reduce the heat to low and keep warm.
  • Drain the pasta and set it aside. Stir in 2 tablespoons Greek yogurt with the artichoke mixture in the pan. Add the cooked pasta and toss it so that it is coated with the sauce. Stir in 8 ounces baby spinach. Once the spinach starts to wilt add the 3 ounces mozzarella cheese, shredded and serve.

Notes

This recipe serves 4. If you are cooking for 2, use the scale recipe button in the recipe card to automatically halve the ingredients; cooking time will remain the same. Season to taste just before serving. Leftovers are okay, but this recipe is best enjoyed just after cooking it.
Substitutions:
Fresh garlic for 1/2 teaspoon garlic powder
Fresh spinach for frozen spinach
Canned artichokes for frozen artichokes
Greek yogurt for sour cream, cottage cheese
  • Always cook the pasta until it’s just al dente to prevent it from becoming too mushy. Reserve a splash of pasta water to help emulsify the creamy sauce.
  • Taste as you go; if this dish is too bland for your taste buds, add a little bit of fresh or dried herbs like basil and oregano. You can also add a little squeeze of lemon juice to brighten the dish up or red chili flakes for a spicy kick.
  • If you are using fresh mozzarella cheese, pop it in the freezer for about 30 minutes before grating it, which will make it easier to grate.
 
 

Nutrition

Calories: 340kcal | Carbohydrates: 46g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 220mg | Potassium: 466mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5320IU | Vitamin C: 16mg | Calcium: 95mg | Iron: 2mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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