Creamy and bright and so flavorful, Artichoke Pasta is a great entree or side dish!
Thank goodness someone thought of packaging artichoke hearts in a can! It’s one thing to enjoy a whole artichoke and get to the heart of it as a reward, but when you need a whole bunch of artichoke hearts? Not only would you have to steam so many whole artichokes first and pull all the leaves from each of them, but then you’d have to scrape off the choke – that fuzzy hair-like part that sits on top of the heart. By the way, you should never eat the choke: given its texture. But you know what? For this Artichoke Pasta recipe, we don’t have to worry about the choke or about all the time it takes to extract the heart because we’re using the ones in the can!
Artichoke hearts have such a deliciously unique taste, it’s hard to describe. The flavor might make you think a little bit of asparagus, a little bit of celery, but there’s also a bit of an earthy taste, and a little nuttiness as well. So even though you may detect hints of all these tastes, artichoke hearts have a flavor all their own and the only real way to describe it is delicious. And when they combine with the pasta that’s cooked right in the creamy sauce, and the garlic, butter, spinach and Parmesan cheese, there’ll be a heavenly party happening in your mouth!
So, what makes artichokes so great?
Artichoke hearts are so good for you. Low in calories and fat but high in fiber, these little beauties are rich in so many essential nutrients. I just love when something so delicious is naturally packed with things our bodies need! They are a great source of vitamin K and vitamin C, as well as important minerals such as magnesium and potassium. They are also packed with antioxidants, and are high in folates – a B vitamin that helps the body produce red blood cells (not getting enough folates can even result in anemia!). I know this is a lot of science but it all comes down to this: eat more artichokes to make your taste buds happy and help your body stay healthy!
Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups vegetable broth
- 1 1/2 cups whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces fettuccine or linguine pasta
- 1/2 pound fresh baby spinach
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1/4 cup grated Parmesan cheese
How to Make Artichoke Pasta
Step 1: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Step 2: Pour in the vegetable broth and milk, then season with salt and pepper. Add the pasta to the skillet, ensuring it’s submerged. Cover with a lid and bring to a simmer.
Step 3: Reduce heat to low and let the pasta simmer for about 12 minutes, stirring occasionally to prevent sticking. Cook until pasta is al dente.
Step 4: Remove the skillet from heat. The sauce may be thin but will thicken as it cools. Gradually add the spinach, stirring until wilted.
Step 5: Stir in the chopped artichoke hearts and half of the grated Parmesan until well combined.
Step 6: Serve the pasta hot, sprinkled with the remaining Parmesan cheese.
FAQs & Tips
How to Make Ahead and Store?
Artichoke Pasta can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months (thaw overnight in the fridge before reheating).
Can I Use Marinated Artichoke in This Recipe?
Sure. They will provide an additional layer of flavor from the marinade so if you like the taste of the marinade, go for it!
Can This Recipe Be Made for Vegans?
It can! Replace the butter with olive oil for sautéing the minced garlic. Next, use a plant-based milk instead of the dairy milk – soy milk works best because it has a creamy texture. Finally, replace the Parmesan cheese with nutritional yeast.
Serving Suggestions
Like all good pasta, Artichoke Pasta pairs perfectly with some delicious Garlic Rolls and a crunchy Kale Caesar Salad. There’s just something about the creamy cheesy pasta sauce coating the artichoke hearts, eaten with the crispy salad and the soft rolls that makes this an absolutely perfect meal!
You can also use this recipe as a side dish and will find it pairs perfectly with any kind of fish, but I really love it with Lemon Butter Salmon or Baked Cod. It also goes really well with egg dishes, like Corn, Bacon, Basil and Cheddar Quiche or Mini Spinach Frittatas. And since it’s pasta, it’s always happy to be the sidekick to a plate of tasty Meatballs!
Artichoke Pasta
Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 1/2 cups vegetable broth
- 1 1/2 cups whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces fettuccine or linguine pasta
- 1/2 pound fresh baby spinach
- 1 14-ounce can artichoke hearts, drained and chopped
- 1/4 cup grated Parmesan cheese
Instructions
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the vegetable broth and milk, then season with salt and pepper. Add the pasta to the skillet, ensuring it’s submerged. Cover with a lid and bring to a simmer.
- Reduce heat to low and let the pasta simmer for about 12 minutes, stirring occasionally to prevent sticking. Cook until pasta is al dente.
- Remove the skillet from heat. The sauce may be thin but will thicken as it cools. Gradually add the spinach, stirring until wilted.
- Stir in the chopped artichoke hearts and half of the grated Parmesan until well combined.
- Serve the pasta hot, sprinkled with the remaining Parmesan cheese.
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