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spinach artichoke pasta

Spinach Artichoke Pasta

  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 5 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian


This creamy spinach artichoke pasta takes all the best flavors from your favorite dip and transforms it into a main dish! This simple recipe is quick and simple to make, but you’ll be coming back for seconds.


Units Scale
  • 8oz whole wheat pasta
  • 4oz spinach (about 3-4 cups of loosely packed leaves)
  • 4oz Greek yogurt cream cheese or Neufchâtel cheese
  • 3/4 cup whole milk (or 2% milk)
  • 1/4 cup chopped artichoke hearts
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt


  1. Cook the pasta according to package directions.
  2. In a large skillet, add the spinach and sprinkle with a teaspoon of water. Heat over low heat for 2 minutes, stirring frequently until the spinach has wilted. Transfer to a plate.
  3. Once the spinach has cooled slightly, place it in a paper towel or clean dish cloth and squeeze out any moisture from the spinach. Transfer to a cutting board and roughly chop with the artichoke hearts.
  4. In the empty skillet, add the cream cheese and milk and heat over low to medium heat, whisking until the cream cheese and milk are incorporated.
  5. Stir in the spinach, artichokes, garlic powder and salt.
  6. Add the pasta and stir until evenly coated. Season with additional salt and pepper to taste.