Creamy Spinach Artichoke Penne (Print version)
Tender penne with creamy sauce, spinach, artichokes, garlic, and parmesan for a comforting 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 - 14 oz canned 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 cheese
13 - Freshly ground black pepper
# How to make it:
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 minced garlic and sauté for 1 minute until fragrant.
03 - Add the chopped spinach and cook until wilted, about 2 minutes. Stir in the quartered artichoke hearts and cook for an additional 2 minutes.
04 - Reduce heat to low. Add softened cream cheese and stir until melted and evenly combined with the vegetables.
05 - Pour in heavy cream, grated parmesan, lemon zest, and ground nutmeg. Stir continuously until the sauce becomes smooth and slightly thickened, approximately 3 to 4 minutes.
06 - Season the sauce with salt and freshly ground black pepper. Add the cooked penne to the skillet and toss to coat thoroughly. Incorporate reserved pasta water as needed to adjust sauce consistency.
07 - Serve immediately, garnished with extra grated parmesan cheese and freshly ground black pepper.
# Expert suggestions:
01 -
- It tastes indulgent and restaurant-quality but genuinely takes less time than ordering takeout.
- The spinach and artichokes sneak in vegetables without any pretense, so it feels nourishing and not boring.
- One skillet means cleanup is almost an afterthought, which matters more than cookbooks admit.
02 -
- If your cream cheese lumps up instead of melting smoothly, you added it at too high a temperature, so always lower your heat before it goes in and let it soften slowly while stirring.
- The pasta water is not optional; a splash of it actually transforms the texture from separated and heavy to silky and cohesive, and it's the kind of trick that feels like a cheat code once you understand why it works.
03 -
- Always grate your parmesan fresh; pre-grated cheese has anti-caking agents that prevent it from melting as smoothly and silkily as the real thing deserves.
- Keep the heat moderate when combining everything so the cream doesn't break or separate, which is the difference between sauce and scrambled dairy, and trust me, you'll know which is which the moment you taste it.