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 of 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.
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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
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 Frozen 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 Use?
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.
20 Minute Creamy Spinach Artichoke Pasta
Servings 4Ingredients
- 2 Tbsp butter ($0.22)
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make One Pot Spinach Artichoke Pasta – Step by Step Photos
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).
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.
While the pasta is simmering, drain one 15oz. can of quartered artichoke hearts and roughly chop them so they are in slightly smaller pieces.
Add 4oz. of fresh spinach (half of an 8oz bag), working with one handful at a time, and mix with the hot pasta and sauce until it’s wilted (it took about two heaping handfuls for me and it wilts extremely fast).
Add the quartered artichoke hearts and stir to combine with the pasta and sauce.
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.
And that’s one big skillet full of insanely delicious and easy 20 Minute Creamy Spinach Artichoke Pasta. Finished in NO time.
Artichokes are my very favourite. Skipped the spinach for simplicity. But added few drops of sesame oil and in the end also fresh parsley and spring onions. This recipe will go into my files, too good to be forgotten!
Love the one pot recipe. I took inspiration from other reviewers and added onion and mushrooms. Had half and half, so I used that instead of 2% milk. I like how you can make it as is or tinker with it to customize to your family. Thanks!
Easy and quick recipe!! My first cream sauce and first one-pot pasta dish. Turned out exactly how I hoped. I changed a few things:
With the garlic, I added onions (because I do to everything. Though next time will add shallots instead because they are lighter.)
I had to add a half cup of milk and 1/2 cup of chicken broth because my pasta wasnt covered. It still wasnt completely covered, and I left the noodles whole, so I stirred frequently and it worked great! I also used goat milk instead of cow, because thats what we have. Nice subtle flavor that went well with the dish. I added some a tablespoon or two more of butter after tasting.
Before the veggies, I added shrimp, to warm them. The pre-cooked tail-on was on sale. I thawed them and took the tails off.
Then I added the spinach, probably extra handfuls because we love spinach in every bite! Then the artichoke hearts, then cheese. Probably more extra! I didnt measure anything but the liquids.
I found that a silicone spatula and fork combination, kind of like for salad tossing, was best to mix it all. I used a whole box of linguine, so there was a lot in the pot.
Will make again for sure! Chicken next time, maybe some mushrooms instead of onions. Great base. Thank you.
Add just a sprinkle or two of the red pepper flakes. Spot on. Husband liked it. I liked it. Simple. Delicious. Thank you for this great recipe.
Really delicious recipe! I made a few adjustments: Doubled the garlic, added a little half and half, a dash of red pepper flakes, a dash of oregano, and some nutritional yeast. I also replaced the milk with unsweetened almond milk and replaced the chicken broth for vegetable broth. It was delicious! Thank you!
Thanks for this yummy recipe! My husband asked for seconds, which he never does. My four year old helped me make it and tried spinach and artichoke which is a double win. Best of all, it was quick to make. I threw in cheese because I had to use it and it was so delicious :)
A perfect quick dinner for a cool weather night. I doubled the amount of garlic, used penne pasta and frozen spinach, and also added sun dried tomatoes at the end. It was delectable!
This is a good basIc recipe. Did make some changes. I added red pepper flakes with the garlic. I had leftover grilled chicken that I added, as well as half of a container of mascarpone cheese, that was nearing its expiration. I also added about a tablespoon or so of sour cream to give it a little tang. Overall it was a very quick and easy recipe for a weeknight meal, that you can easily tailor to your tastes.
I made this exactly. The sauce didn’t really thicken and it was very bland. Disappointed.
This wasn’t a favorite-sorry! It lacked depth. Sautéed onions and mushrooms I think would have helped. Next time!
This was SOOO good. I was able to vegan-ize this and make it gluten free, for anyone interested. I used hemp milk (2 tbsp hemp seeds with 1.5 cups of water in a high speed blender) for the milk, olive oil for butter, veg broth for chicken, and the Minimalist Baker’s vegan parm recipe (3/4 c raw cashews, 3 tbsp nutritional yeast, 1/4 tsp sea salt, 1/2 tsp garlic powder – makes more than needed for this recipe). And I just used lentil pasta for the regular.
Also, I used frozen veg and it was great.
great recipe! i improvised a little based on ingredients i already had… instead of artichokes, i used fresh zucchini. and i used frozen spinach and penne pasta. added red pepper flakes and a few bacon bits.. we really enjoyed it!
Our family really enjoyed this pasta, thanks for sharing awesome recipes for yummy grub :)
So glorious. Since this was inspired by a sun dried tomato pasta recipe, I added some to this one since I love both of those ingredients. It was sooo good!
Excellent with ingredients that I love! Quick and easy too!
Thank you!