Spinach Artichoke Pasta
Creamy Spinach Artichoke Pasta with white beans is the ultimate vegetarian pasta recipe. Ready in just 30 minutes, this weeknight pasta will become a family favorite.
Servings: 6
Ingredients
- 1 lb. dry pasta of choice
- 2 Tbsp. extra-virgin olive oil
- 3/4 cup chopped shallots (from 1 large shallot)
- 5 cloves minced garlic
- 1 tsp. kosher salt
- 3/4 tsp. freshly cracked black pepper
- 6 oz. fresh baby spinach
- 4 oz. organic cream cheese, softened
- 1 1/2 cups vegetable or chicken broth
- 1 Tbsp. fresh thyme leaves
- 1 tsp. lemon zest, plus 2 tsp. fresh lemon juice
- 1 (12-oz.) jar marinated artichoke hearts, drained
- 1 15-oz. can navy beans, rinsed and drained
- 1/2 cup freshly grated Parmesan cheese
- 2 Tbsp. pine nuts, finely chopped (optional)
Instructions
- Cook pasta according to package instructions in salted water until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, heat oil in a large soup pot or Dutch oven over medium heat. Add shallots; cook 3 minutes, until softened. Add garlic; cook 1 more minute.
- Stir in salt, pepper, and spinach; cook until spinach wilts, about 1 minute. Add cream cheese and broth; cook, stirring often, until cream cheese melds into broth and forms a creamy sauce, about 5 minutes.
- Stir in thyme, lemon zest and juice, artichoke hearts, and white beans. Drain pasta and add to sauce, tossing to coat. Gradually stream in reserved pasta water, tossing constantly, until sauce begins clinging to pasta and desired consistency is achieved (you may not need the whole cup, but I use it all!). Stir in Parmesan cheese in batches to avoid clumping.
- Divide pasta between each of 6 plates, and sprinkle chopped pine nuts over top.
Notes
To reheat, all an extra splash of broth or water to rehydrate the sauce.
Nutrition
Calories: 440kcal | Carbohydrates: 58g | Protein: 18g | Fat: 17g | Saturated Fat: 7g | Sodium: 890mg | Fiber: 6g | Sugar: 1g