From the Cook
From the Cook
From the Cook
1/4
Spinach & Artichoke Dip Pasta
Instructions
1
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Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain.
2
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In a large pan over medium heat, melt butter with a dash of olive oil. Add diced onion, season with salt and pepper, and sauté until softened.
3
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Add minced garlic and cook until fragrant. Then stir in spinach and marinated artichokes.
4
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Season with garlic powder, onion powder, paprika, and additional salt and pepper. Cook until spinach is wilted.
5
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Pour in heavy cream and bring to a simmer. Add cream cheese and sour cream, stirring until fully melted and smooth.
6
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Add cooked pasta, mozzarella, and Parmesan. Stir to combine, adding pasta water as needed to reach a creamy consistency.
7
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Top with more Parmesan before serving and enjoy hot.
My Calorie Intake
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Tips & Tricks (5)
- Pasta Water Magic 💦Always reserve 1 cup of pasta water before draining, as its starchy consistency helps create a silkier, more cohesive sauce that clings perfectly to the noodles.
- Cheese Melting Technique 🧀Add cheeses gradually and off direct heat, stirring constantly to prevent clumping and ensure a smooth, creamy texture without separating.
- Artichoke Prep Pro 🥬Pat marinated artichokes completely dry before adding to the pasta to prevent excess liquid from watering down the rich, creamy sauce.
- Spinach Wilting Hack 🌿Add fresh spinach in batches and fold gently, allowing each handful to wilt naturally to maintain vibrant color and prevent overcooking.
- Spice Layer Building 🌶️Toast dry spices like garlic and onion powder in the butter for 30 seconds before adding other ingredients to unlock deeper, more complex flavor profiles.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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