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To make Cheesy Spinach and Artichoke Pasta, gather these key items: - 8 oz pasta (penne or rotini works well) - 1 cup fresh spinach, chopped - 1 cup artichoke hearts, drained and roughly chopped (canned or frozen) - 1 cup cream cheese, softened - 1 cup Greek yogurt - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1/2 teaspoon red pepper flakes (optional for heat) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish These ingredients blend to create a creamy, savory dish. The pasta forms a hearty base, while the spinach and artichokes add freshness. The cream cheese and Greek yogurt bring a rich, creamy texture. Mozzarella and Parmesan contribute to the cheesy goodness. I love using fresh spinach for its vibrant flavor. Artichokes bring a unique taste and texture. Garlic adds depth and aroma. You can adjust the red pepper flakes to your heat preference. For a delightful meal, make sure to use quality ingredients. Fresh is always best! Each item plays a role in creating a dish that everyone will love. For the complete cooking process, check the Full Recipe. Enjoy making this delicious pasta! To start, fill a large pot with water. Add salt to the water for flavor. Bring it to a boil. Once boiling, add 8 oz of your favorite pasta. Penne or rotini work great! Cook the pasta according to the package instructions. Aim for an al dente texture, which means it should be firm to the bite. When it's done, carefully drain the pasta in a colander. Be sure to save a little pasta water for later. In the same pot, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves to the pot. Sauté for about 1 minute until it smells good. Next, stir in 1 cup of chopped fresh spinach. Cook it until it wilts down. Then, add 1 cup of drained and roughly chopped artichoke hearts. Cook for another minute, allowing the flavors to mix. Lower the heat and add 1 cup of softened cream cheese and 1 cup of Greek yogurt to the pot. Stir until the cream cheese melts and mixes well. Then, gradually mix in 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese. Keep stirring until everything is creamy. If the sauce is too thick, use some of the saved pasta water to adjust the consistency. Finally, mix in the cooked pasta. Toss it all together until the pasta is well coated with the cheesy sauce. To make Cheesy Spinach and Artichoke Pasta truly shine, focus on a few key areas. - Achieving the right cheese melt: Start with softened cream cheese. It blends easier. Stir in the Greek yogurt next. This adds creaminess. Gradually mix in mozzarella and Parmesan for a rich finish. The heat should be low to avoid burning. - Balancing flavors with seasonings: Taste as you go. Add salt and pepper, then adjust. Red pepper flakes can give a nice kick. Use them sparingly if you prefer a milder dish. Fresh ingredients like garlic and spinach also enhance flavor. - Preventing the pasta from sticking: After draining the pasta, toss it with a splash of olive oil. This helps keep it from clumping. When mixing with the sauce, stir gently but thoroughly. This coats the pasta well and keeps it from sticking together. Presentation matters, so let’s make it pop. - Garnishing ideas with parsley: A sprinkle of fresh parsley adds color and freshness. Chop it finely for an even look. Place it on top of the pasta just before serving. - Pairing with side dishes or salads: This pasta pairs well with a light salad. A simple green salad with a lemon vinaigrette works great. You could also serve it with garlic bread for a comforting meal. For the complete cooking details, check the Full Recipe. {{image_2}} You can easily adjust this recipe to fit your diet. For gluten-free pasta, choose options made from rice or lentils. They cook just as well as regular pasta. If you need a vegan or dairy-free choice, try using plant-based cream cheese. You can also switch the mozzarella and Parmesan for vegan cheese. These swaps keep the dish creamy and tasty. Want to add more flavor? You can mix in protein like cooked chicken or shrimp. This makes the dish heartier and more filling. Just cook the protein separately and toss it in with the pasta. Adding herbs and spices can also enhance the taste. Fresh basil or thyme works great here. A sprinkle of Italian seasoning adds a nice touch too. You can even add more garlic for that extra zing. These simple changes make this dish your own and keep it exciting! To store leftovers, let the pasta cool first. Place it in an airtight container. This keeps the pasta fresh for about three days in the fridge. When you want to eat it, take out a portion. Reheat it on the stove over low heat. Add a splash of water or milk to help it stay creamy. Stir often to avoid burning. You can also freeze this dish. Start by letting it cool completely. Then, use a freezer-safe container. It can last up to two months in the freezer. When you are ready to eat it, thaw it in the fridge overnight. For reheating, place it in a pot over low heat. Add a bit of cream or milk to help it regain its creamy texture. Stir until it's hot all the way through. For the full recipe, revisit the cooking steps to enjoy this delightful meal again! Yes, you can prep this dish in advance. Cook the pasta and mix the sauce before storing. Keep the pasta and sauce in separate containers in the fridge. When you're ready to eat, just combine them in a pot and heat. This keeps the pasta from getting mushy. You can also freeze the sauce for later use. To add heat, try a few things! You can increase the red pepper flakes in the recipe. For more flavor, you can add diced jalapeños or crushed chili peppers. Hot sauce is another option; just stir it in until you reach your heat level. You can get creative with your veggie choices! Some great options are bell peppers, mushrooms, or zucchini. You can also add broccoli or peas for some color and crunch. Just make sure to sauté them well before mixing with the sauce. This blog post covered all you need for Cheesy Spinach and Artichoke Pasta. We discussed essential ingredients, cooking tips, and variations to suit your needs. You can adjust recipes for dietary preferences or add flavors you love. Remember to store your leftovers right and enjoy them later. I hope you feel ready to create this dish. Enjoy each bite of your cheesy pasta!

Cheesy Spinach and Artichoke Pasta

Indulge in the creamy goodness of Cheesy Spinach and Artichoke Pasta! This quick and delicious recipe blends fresh spinach, artichoke hearts, and a trio of cheeses for a comforting dish the whole family will love. Ready in just 30 minutes, it's the perfect meal for busy weeknights. Click through to explore this irresistible recipe and discover how easy it is to create a cheesy pasta delight that packs flavor in every bite!
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Ingredients
  

8 oz pasta (penne or rotini works well)

1 cup fresh spinach, chopped

1 cup artichoke hearts, drained and roughly chopped (canned or frozen)

1 cup cream cheese, softened

1 cup Greek yogurt

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1/2 teaspoon red pepper flakes (optional for heat)

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley for garnish

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.

    Sauté Garlic and Spinach: In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the chopped spinach and cook until wilted.

      Combine Ingredients: Lower the heat and add the artichoke hearts, cream cheese, and Greek yogurt to the pot. Stir until the cream cheese is fully melted and combined.

        Add Cheeses: Gradually mix in the shredded mozzarella and grated Parmesan cheeses, stirring until the mixture is creamy and well combined. If the mixture is too thick, you can add a splash of pasta water to loosen it.

          Mix with Pasta: Return the cooked pasta to the pot and gently toss it in the cheese and spinach-artichoke mixture until evenly coated. Season with red pepper flakes, salt, and pepper to taste.

            Serve: Remove from heat and spoon onto serving plates. Garnish with fresh parsley for a pop of color and added freshness.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4