Creamy Spinach Artichoke Penne

There's something about a creamy, green pasta dish that instantly makes a chaotic weeknight feel manageable. I discovered this particular combination on a Tuesday when I had spinach and artichokes in the fridge and absolutely no plan for dinner, and it turned into the kind of meal that my roommate asked for the recipe to make herself. The sauce comes together so quickly that by the time the pasta finishes cooking, you're already halfway to something that tastes like you spent an hour in the kitchen. What started as ingredient improvisation became our default comfort dinner.

I made this for my partner on a night when we were both exhausted, and he actually put his phone down mid-meal, which never happens. The cream sauce pooled around the penne in a way that felt luxurious, and somehow a simple weeknight dinner became the kind of moment you want to repeat. That's when I knew this recipe had staying power.

Ingredients

• Penne pasta (350 g): Use the standard dried kind; it catches and holds the creamy sauce perfectly, and cooking it just to al dente keeps it from turning mushy when it mingles with the warm vegetables.
• Olive oil (2 tablespoons): This is your base for sautéing, so it matters that it's good quality enough that you'd taste it on bread.
• Garlic (3 cloves, minced): Mince it fresh if you can; the smell alone when it hits the hot oil tells you that the magic is starting.
• Fresh spinach (150 g): Buy it the day you cook or the day before, because wilted spinach from the back of your crisper drawer will make you sad.
• Artichoke hearts (400 g can): Drain them well and quarter them so they don't sink into the sauce unnoticed; you want them to be little flavor moments throughout.
• Heavy cream (250 ml): Don't skip this or use a substitute unless you absolutely must; it's what makes the sauce feel like a hug.
• Parmesan cheese (120 g, grated): Freshly grated tastes entirely different from the pre-grated kind, and the difference is worth the thirty seconds it takes.
• Cream cheese (120 g, softened): Cut it into small chunks before adding so it melts smoothly without turning lumpy or grainy.
• Lemon zest (1 teaspoon): This tiny amount brightens everything and keeps the dish from feeling heavy, even though it's technically quite rich.
• Ground nutmeg (1/4 teaspoon): A pinch of nutmeg in cream sauces is a secret that changes everything about the flavor profile.
• Salt and pepper: Taste as you go; the cheese is salty, so you'll need less salt than you might expect.

Instructions

Boil the pasta:

Fill a large pot with salted water and bring it to a rolling boil, then add the penne and stir occasionally so the pieces don't stick together. Cook until it's just tender but still has a tiny bit of resistance when you bite it, usually around the package timing, then drain it in a colander while keeping about half a cup of that starchy water nearby because you'll use it to loosen the sauce later.

Start the sauce base:

Pour olive oil into a large skillet over medium heat and wait for it to shimmer slightly, then add your minced garlic and let it cook for just about a minute until it smells incredible and golden bits start forming. This is your flavor foundation, so don't rush it or burn it, which happens faster than you'd think.

Wilt the spinach:

Dump in the fresh spinach all at once, which looks like way too much, but it compresses as it cooks and becomes silky within a couple of minutes. Stir it so it touches the hot pan evenly, and watch it transform from bright green and crispy to tender and dark.

Add the artichokes:

Scatter the drained artichoke quarters into the pan and let them warm through for about two minutes, stirring gently so they don't break apart. They're already cooked, so you're just getting them into the hot environment and making them part of the whole.

Build the creamy sauce:

Lower your heat to medium-low, then add chunks of softened cream cheese and stir constantly as it melts into the vegetables and becomes a cohesive base. Once it's smooth, pour in the heavy cream, sprinkle in the parmesan, add the lemon zest and nutmeg, and stir everything together until it's glossy and slightly thickened, usually three to four minutes of gentle stirring.

Combine and finish:

Toss the drained pasta directly into the skillet with the sauce and fold everything together gently, adding a splash of that reserved pasta water if the sauce feels too thick and clingy. Taste it, adjust salt and pepper, and keep tossing until every piece of penne is coated in that creamy, studded sauce.

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The best part about this dish is serving it in wide bowls so people can see all the green vegetables suspended in that glossy cream sauce, because it looks as good as it tastes. It's the kind of thing that makes you feel like you have your life together, even when you absolutely don't.

When to Make This

This is your weeknight dinner hero when you need something fast but don't want to feel like you compromised on flavor or comfort. It's also the dish I make when someone's coming over and I want them to think I'm more organized than I actually am, because it comes together in about thirty-five minutes and looks far more complicated than it really is. Spring and fall are when I find myself making it most often, when fresh spinach is either just coming into season or ending a good run at the market.

How to Adapt It

The beauty of this recipe is that it's forgiving and flexible, so if you want to swap half-and-half for some of the cream to make it lighter, it still works beautifully. Cooked chicken or shrimp can be stirred in if you want more protein, or you can use whole-wheat pasta if that's your preference. The core of it stays the same: hot cream, melted cheese, wilted greens, and tender pasta, which is honestly all you need for something worth making again and again.

Serving and Pairing Thoughts

Serve this in wide, shallow bowls so the sauce pools around the pasta and looks as generous as it tastes, then finish with a scatter of extra parmesan and a crack of black pepper. A glass of crisp white wine, like Pinot Grigio or even a light Sauvignon Blanc, cuts through the richness and makes the whole meal feel more balanced than it has any right to be.

• Pair it with a simple green salad dressed in lemon vinaigrette if you want something bright alongside it.
• Garlic bread is not necessary but absolutely welcome if you're in the mood for soaking up extra sauce.
• This is the kind of meal that's better shared than eaten alone, so invite someone to dinner and watch them ask for seconds.

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This recipe is the kind of thing that reminds you why cooking at home matters, because it's delicious and simple and actually faster than waiting for delivery. Make it soon, and make it often.

Frequently asked questions about this recipe

→ How do I prevent the sauce from becoming too thick?

Reserve some pasta cooking water and add it gradually to loosen the sauce to desired consistency while tossing with the pasta.

→ Can I use fresh artichokes instead of canned?

Yes, fresh artichokes need to be cooked and trimmed properly before adding to the sauté to maintain texture and flavor balance.

→ What cheese works best in this creamy sauce?

Parmesan and cream cheese create a smooth, tangy base, but you can experiment with other hard cheeses for different flavor profiles.

→ Is there a way to make this dish lighter?

Substitute half-and-half for heavy cream and reduce the amount of cheese to lower fat content while retaining creaminess.

→ How can I add protein to this dish?

Add cooked chicken, shrimp, or another preferred protein after the sauce is finished to keep textures balanced and flavors complementary.