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Vegetarian Spinach Artichoke Pasta

Vegetarian Spinach Artichoke Pasta

Vegetarian spinach artichoke pasta with creamy parmesan sauce, ready in 30 min. Dinner party worthy meatless meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 1 lb rigatoni pasta
  • 10 oz frozen spinach thawed and squeezed dry
  • 1 cup marinated artichoke hearts drained and chopped
  • 2 tbsp olive oil from artichoke jar
  • 5 cloves garlic minced
  • 8 oz cream cheese softened
  • 1 cup whole milk
  • 1 cup freshly grated parmesan plus more for serving
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp lemon zest
  • 2 tbsp fresh basil torn

Method
 

  1. **Boil.** Cook rigatoni in salted water until al dente. Reserve 1 cup pasta water before draining.
  2. **Saute.** Heat artichoke oil in a large skillet over medium. Add garlic and cook 30 seconds until fragrant.
  3. **Build.** Add cream cheese and milk. Whisk until smooth and bubbly, about 3 minutes.
  4. **Add.** Stir in spinach, artichokes, parmesan, salt, and pepper. Cook 2 minutes more.
  5. **Toss.** Add drained pasta and 1/2 cup pasta water. Toss to coat. Add more pasta water if too thick.
  6. **Finish.** Stir in lemon zest off the heat.
  7. **Serve.** Top with fresh basil and extra parmesan.

Notes

Press frozen spinach dry through a clean kitchen towel. Use marinated artichoke hearts, not water packed, for better flavor. Reserve 1 cup pasta water before draining.