Monday, June 21, 2021

Spinach Artichoke Pasta for Two

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This is a wonderful main dish for two that is perfect for both Meatless Monday, as well as those who are fans, as I am, of spinach artichoke dip. This is my homage, you might say, to that popular dip, in pasta form. If you cook wisely, and get that water boiling before you get out your sauté pan, this can be on the table in 30 minutes. 

Spinach Artichoke Pasta for Two


4 oz. bow tie pasta

2 T. unsalted butter

1 t. Melissa’s minced garlic

2-3 handfuls fresh baby spinach

1/3 c. grated Parmesan cheese

1 t. chicken soup base (I use L.B. Jamison)

2/3 c. heavy cream

Salt & freshly ground black pepper, to taste

2 to 3 gratings fresh nutmeg

1 7.5-oz. marinated artichoke hearts, drained

2 T. Melissa’s pine nuts, toasted*

2 T. chopped parsley

Sprinkling of Parmesan cheese, to garnish

 Prepare bow tie pasta according to package directions; drain.

 In 10” skillet melt butter. Add minced garlic and sauté for one minute. Add baby spinach and sauté until wilted, 1 to 2 minutes.

 Stir in Parmesan cheese and soup base until blended, and then slowly stir in heavy cream, salt, pepper, and nutmeg. Add cooked pasta to cream sauce and toss until pasta is coated. Fold in artichoke hearts. Sprinkle with pine nuts, parsley, and additional Parmesan cheese, if desired. Serve immediately.

 Serves 2.

 * I toasted mine in the sauté pan prior to melting the butter. Over medium heat, it takes about 3 to 5 minutes to turn them a nice nutty brown.




Angie's Recipes said...

One of my favourite pasta shape :-) This looks simple yet tasty and filling.

Linda said...

Yum I love spinach artichoke dip - who doesn't? Well my husband for one, but only because he has never tried it. Why? Because it has artichokes in it - and no he hasn't tried those either. :D Anyway, this is perfect for me!

Miz Helen said...

Thanks so much for sharing with us at Full Plate Thursday, 542. Have a great week and come back soon!
Miz Helen