Creamy Spinach Artichoke Penne (Printable View)
Tender penne in creamy sauce with spinach, artichokes, garlic, and parmesan for a warm, satisfying meal.
# What You’ll Need:
→ Pasta
01 - 12 oz penne pasta
→ Vegetables
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 5 oz fresh spinach, roughly chopped
05 - 1 can (14 oz) artichoke hearts, drained and quartered
→ Sauce
06 - 1 cup heavy cream
07 - 1 cup grated parmesan cheese
08 - 4 oz cream cheese, softened
09 - 1 teaspoon lemon zest
10 - 1/4 teaspoon ground nutmeg
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Extra grated parmesan
13 - Freshly ground black pepper
# Cooking Steps:
01 - Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
02 - Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
03 - Add the spinach and cook until wilted, about 2 minutes. Stir in the artichoke hearts and cook for an additional 2 minutes.
04 - Reduce heat. Add the cream cheese and stir until melted and integrated with the vegetables.
05 - Pour in the heavy cream, parmesan cheese, lemon zest, and nutmeg. Stir continuously until the sauce is smooth and slightly thickened, about 3 to 4 minutes.
06 - Season with salt and black pepper. Add the cooked penne to the skillet and toss to coat evenly. Use reserved pasta water as needed to achieve desired sauce consistency.
07 - Plate the dish while hot. Garnish with extra grated parmesan and freshly ground black pepper.
# Expert Tips:
01 -
- The sauce comes together in one skillet while the pasta cooks, so you're eating within 35 minutes on a regular Tuesday.
- Spinach and artichokes somehow taste elegant but feel like comfort food, which is a rare and wonderful thing.
- A small pinch of nutmeg and lemon zest make people ask what your secret is, even though the ingredient list is straightforward.
02 -
- If the sauce breaks or looks grainy, don't panic: add a splash of cold pasta water and stir gently off the heat, and it will come back together.
- The cream cheese is what makes this different from a standard cream sauce. If you're tempted to skip it and just use heavy cream and parmesan, you'll get something that tastes flat by comparison.
- Don't oversalt the pasta water thinking it'll add flavor later; the parmesan and cream cheese are already salty, and you can always add more salt at the end.
03 -
- Grate your parmesan fresh the day you make this. Pre-grated cheese has anti-caking agents that sometimes create a gritty texture in cream sauces, and it's not worth it.
- If you're worried about the sauce, remember that pasta water is your safety net. It's starchy and neutral and will help you rescue a sauce that's too thick or broken without starting over.