Creamy Spinach Artichoke Pasta

If you like Spinach and Artichoke Dip, you are going to love today’s Spinach Artichoke Pasta! All the goodness of a rich creamy dip nestled together with whole wheat rigatoni in a zesty cream sauce.

You know what?

I love putting two awesome dishes together to make something even awesomer more awesome.

Like Buffalo Chicken + Mac and Cheese, Nachos + Hot Dogs…

or Chicken Curry + Sliders.

After being buried in snow last week, I’m craving cozy comfort foods.

So today’s power-couple is Spinach and Artichoke Dip + Rigatoni.

AKA Spinach Artichoke Pasta!

I didn’t actually make spinach and artichoke dip and dump pasta in it… although that would be wonderful.

I made a creamy garlic and cheese sauce, based on the flavors in spinach and artichoke dip, then folded in spinach, zippy DeLallo Artichoke Bruschetta, and DeLallo Organic Whole Grain Rigatoni.

The cream sauce starts out much thinner than spinach and artichoke dip, giving it the ability to thoroughly coat the pasta, inside and out.

I chose to use DeLallo Artichoke Bruschetta, instead of plain canned artichokes, because it is rich and zesty with peppers, capers and spices.

And you already know how I feel about DeLallo Organic Whole Wheat Pasta. There is no comparison! If I’m not making pasta from scratch, I always go with DeLallo.

It has such an amazing texture and heartiness, the pasta truly stands up to the pasta sauce.

Spinach Artichoke Pasta will tame your craving for comfort food, whilst filling your tummy with good things, like whole wheat pasta, spinach, and of course, artichokes.

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5 from 4 votes

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Spinach Artichoke Pasta

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Spinach Artichoke Pasta has all the goodness of a rich creamy dip nestled together with whole wheat rigatoni in a zesty cream sauce.

Servings: 6

Ingredients

US Customary - Metric

• 1 pound DeLallo Organic Whole Grain Rigatoni
• 1 tablespoon butter
• 1 medium onion chopped
• 2-3 cloves garlic minced
• 2 cups whole milk
• 8 ounces cream cheese
• 10 ounces DeLallo Artichoke Bruschetta
• 10 ounces chopped frozen spinach thawed, drained, squeezed dry
• 1/4 teaspoon crushed red pepper
• 1/2 - 1 cup reserved pasta water
• 1/4 cup Parmesan cheese

Instructions

• Place a large pot of salted water over high heat and bring to a boil. Cook the rigatoni according to package instructions. Drain and set aside, reserving 1 cup of salty pasta water.
• Meanwhile, set a large skillet over medium heat. Add the butter, onions, and garlic. Saute for 2-3 minutes, then add the milk and bring to a boil. Once the milk is scalded add the cream cheese and break it up with a wooden spoon. Whisk the cream cheese until smooth, then add the artichoke bruschetta, spinach, and crushed red pepper. Stir well.
• Now mix in the pasta. Add 1/2 to 1 cup salty pasta water and stir well. Simmer another 2-3 minutes while the sauce thickens, then salt and pepper to taste. Garnish with parmesan cheese.

Nutrition

Serving: 1serving, Calories: 515kcal, Carbohydrates: 70g, Protein: 19g, Fat: 17g, Saturated Fat: 8g, Cholesterol: 37mg, Sodium: 517mg, Potassium: 560mg, Fiber: 5g, Sugar: 10g, Vitamin A: 6475IU, Vitamin C: 14.2mg, Calcium: 288mg, Iron: 2.4mg

Course: Main Course, Pasta

Cuisine: American

Author: Sommer Collier

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 Disclosure: This post is sponsored by DeLallo Foods. All opinions are my own.

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