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20 MINUTE CREAMY SPI NACH

ARTICH OK E PASTA
$5.17 RECIPE / $1.29 SERVING

BUDGET BYTES » RECIPES » PASTA RECIPES » 20 MINUTE CREAMY SPINACH ARTICHOKE PASTA

JUMP TO RECIPE  GROCERY LIST  FAVORITES

As this past week came to a close, I still needed one more quick recipe to fill out our menu. I
had already used up all but $7 of my $40 weekly grocery budget, so I knew I had to rely on
things that were already in my pantry. I tend to collect half used bags of pasta in my pantry,
so I started there. I also had a couple cans of quartered artichoke hearts that were
purchased ages ago, but never got used. Jackpot! So, using the one pot pasta method, I
changed up the add-ins and made this 20 Minute Creamy Spinach Artichoke Pasta.

ONE POT CREAMY S PI NAC H ARTI C H O KE PASTA

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I love this creamy one pot pasta because it requires so few ingredients and I pretty much
always have them on hand. The variations really are endless, so that prevents you from
feeling like you’re always eating the same thing. This time around I tossed in half a bag of
fresh baby spinach and a 15oz. can of quartered artichoke hearts. If you’re into spicy, a pinch
or two of red pepper flakes would have also been awesome in this.
TIPS FOR ONE POT PASTA
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Simmering the pasta in a mixture that contains milk can be slightly tricky, but once you get
the hang of it, it’s quite effortless. There may be a slight learning curve because every stove
top is a little different and cookware varies. The trick is to keep the liquid simmering on the
lowest heat setting. If the heat gets too high your milk will curdle and your pasta will likely
stick to the bottom of the skillet. But get the heat just right and stir every few minutes, and
you’ll have a nice thick, creamy sauce in no time.

CAN I USE F ROZEN SPINACH?

Yes! If you don’t have fresh spinach, you can replace it with frozen spinach. Thaw the spinach
completely first, then squeeze out as much moisture as possible before adding it to the
pasta (or else your sauce might turn slightly green). 

WHAT KIND OF ARTICHOKE HEARTS SHOULD I U SE?

You can use artichoke hearts packed in oil or water for this recipe. You can even use
marinated artichokes that are packed in oil with spices. That will just add even more flavor to
the pasta! Whichever type you use, make sure to drain them well and give them a slight
chop to make the pieces a little smaller.
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20 MINUTE CREAMY
SPINACH ARTICHOKE PASTA
Creamy Spinach Artichoke Pasta is an easy one-pot
weeknight dinner made with pantry staples, perfect for
Meatless Monday! 
TOTAL COST: $5.17 recipe / $1.29 serving
AUTHOR: Beth - Budget Bytes
PREP TIME: 5 mins
PRINT RECIPE 
COOK TIME: 15 mins
GROCERY LIST 
TOTAL TIME: 20 mins
SERVINGS: 4 FAVORITES

INGREDIENTS 4.41 from 42 votes

 2 Tbsp butter ($0.22)
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2 cloves garlic ($0.16)
1.5 cups chicken broth* ($0.18)
1.5 cups milk ($0.47)
1/4 tsp salt ($0.02)
Freshly cracked black pepper ($0.03)
8 oz. linguine ($0.50)
1/4 lb. fresh baby spinach (1/2 of 8oz bag) ($1.35)
1 15oz. can quartered artichoke hearts ($2.00)
1/4 cup grated Parmesan ($0.24)

INSTRUCTIONS

1. Mince the garlic and add it to a deep skillet with the butter. Sauté the garlic in the
butter over medium heat for one to two minutes, or just until it's tender and
fragrant.
2. Add the chicken broth, milk, salt, some freshly cracked pepper, and the pasta to the
skillet (break the pasta in half first for easy stirring). Make sure the pasta is fully
submerged, then place a lid on the skillet. Allow the skillet to come to a simmer,
then immediately turn the heat down to low.
3. Allow the pasta to simmer in the liquid for about 12 minutes, or until it's al dente.
Stir the pasta every few minutes to make sure it doesn't stick to the bottom. Adjust
the heat if needed to make sure the liquid maintains a gentle simmer. While the
pasta is simmering, drain the artichoke hearts and then roughly chop them into
slightly smaller pieces.
4. Once the pasta is tender, turn off the heat. The sauce may still be slightly thin, but it
will continue to thicken and absorb as the rest of the ingredients are added. Add
the spinach, a handful at a time, to the hot pasta and sauce and toss it in the pasta
until it wilts.
5. Stir the chopped artichoke hearts into the pasta. Sprinkle 2 Tbsp of grated
Parmesan over the pasta, then stir slightly to incorporate the Parmesan. Top with
an additional 2 Tbsp of Parmesan then serve.

NOTES

*I use Better Than Bouillon concentrate to make my broth.

 See how we calculate recipe costs here.
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NUTRITION

Serving: 1 Serving・ Calories: 369.63 kcal ・ Carbohydrates: 54.6 g ・ Protein: 14.83 g

・ Fat: 11.1 g ・ Sodium: 1079.75 mg ・ Fiber: 6.53 g
Nutritional values are estimates only. See our full nutrition disclaimer here.

The equipment section above contains affiliate links to products we use and love. As an
Amazon Associate I earn from qualifying purchases.

Scroll down for the step by step photos!

HOW TO MAKE ONE POT S PI NAC H ARTIC HO KE

PASTA – STEP BY STEP PHOTO S

 
  
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Start by mincing two cloves of garlic. Add the garlic and 2 Tbsp butter to a deep skillet and
sauté over medium heat for just one or two minutes, or until the garlic is soft and very
fragrant (but not brown).
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Then add 1.5 cups chicken broth, 1.5 cups milk (whole milk works best, but 2% will suffice),
1/2 lb. linguine, 1/4 tsp salt, and some freshly cracked pepper. The pasta is above the liquid
in the photo for reference, but make sure it’s submerged in the liquid. Also, I find that
breaking the pasta in half helps drastically with stirring the ingredients in later.
 

Place a lid on the skillet and let the liquid come up to a simmer. Once it reaches a simmer,
immediately turn it down to the lowest heat setting that maintains the simmer. Let the pasta
simmer for about 12 minutes, or until it’s tender. You’ll want to stir the pasta every few
minutes to keep it from sticking. After about 12 minutes, the pasta should be tender and the
sauce slightly thicker. It may still be a bit thin, but it will continue to absorb and thicken as
you add the rest of the ingredients.
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While the pasta is simmering, drain one 15oz. can of quartered artichoke hearts and roughly
chop them so they are in slightly smaller pieces.
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Add 4oz. of fresh spinach (half of an 8oz bag), working with one handful at a time, and mix
wtih the hot pasta and sauce until it’s wilted (it took about two heaping handfuls for me and
it wilts extremely fast).
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Add the quartered artichoke hearts and stir to combine with the pasta and sauce.
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Sprinkle 2 Tbsp of grated Parmesan over the pasta then give it a slight stir to mix it into the
lower layers, then top with an additional 2 Tbsp of Parmesan. Add extra pepper if desired.
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And that’s one big skillet full of insanely delicious and easy 20 Minute Creamy Spinach
Artichoke Pasta. Finished in NO time.

POSTED ON JANUARY 7, 2016 IN MAIN DISH RECIPES, ONE 99 COMMENTS »

POT MEALS, PASTA RECIPES, QUICK PASTA RECIPES,
QUICK RECIPES, RECIPES, RECIPES UNDER $10, UNDER
$1.50 PER SERVING
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99 COMMENTS ON “ 20 MINUTE CREAMY SPINACH A RT ICHO KE

PASTA”

« Older Comments

INDY —
06.05.21 @ 9:01 PM REPLY

Good pasta, just changed the broth to vegetable better than bouillon.

EUGENIA —
03.01.21 @ 10:29 AM REPLY

This was awesome, can’t wait to make it again!

« Older Comments

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