Spinach & Artichoke Dip Pasta

4.7

(29)

26 Reviews

If you've ever wanted to make a meal out of warm spinach and artichoke dip, this creamy pasta is for you. And here's what's almost as good as the flavor of this comforting dish: the fact that this healthy dinner takes just 20 minutes to prepare.

Carolyn Casner

Updated on May 14, 2024

Reviewed by Dietitian

Christa Brown, M.S., RDN, LD

Tested by

EatingWell Test Kitchen

Active Time:

20 mins

Total Time:

20 mins

Servings:

Yield:

4 servings

Nutrition Profile:

High-Calcium Bone-Health Nut-Free Healthy Aging Healthy Immunity Soy-Free High-Fiber Vegetarian High-Protein Egg-Free Low-Calorie

Jump to Nutrition Facts

Ingredients

8 ounces whole-wheat rotini
1 (5 ounce) package baby spinach, roughly chopped
4 ounces reduced-fat cream cheese, cut into chunks
¾ cup reduced-fat milk
½ cup grated Parmesan cheese, plus more for garnish, if desired
2 teaspoons garlic powder
¼ teaspoon ground pepper
1 (14 ounce) can artichoke hearts, rinsed, squeezed dry and chopped (see Tip)

Directions

Bring a large saucepan of water to a boil. Cook pasta according to package directions. Drain.
Combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Transfer to a small bowl.

Photographer: Antonis Achilleos, Prop Stylist: Kay Clarke, Food Stylist: Emily Nabors Hall
Add cream cheese and milk to the pan; whisk until the cream cheese is melted.

Photographer: Antonis Achilleos, Prop Stylist: Kay Clarke, Food Stylist: Emily Nabors Hall
Add Parmesan, garlic powder and pepper; cook, whisking until thickened and bubbling.
Drain as much liquid as possible from the spinach. Stir the drained spinach into the sauce, along with artichokes and the pasta. Cook until warmed through.

Equipment

Large saucepan

Tip

If you can find frozen artichoke hearts, they also work well in this recipe. Thaw before using.

Frequently Asked Questions

Is whole-wheat pasta healthy?

Whole wheat is a whole grain, which means that it contains the entire wheat seed—the bran, germ and endosperm. These are the most nutritious parts of the seed, containing antioxidants, fiber and nutrients. Whole grains have been shown to support heart health and reduce chronic inflammation.
Are artichokes and spinach good for you?

Artichokes are a good source of potassium, vitamin C, magnesium and phosphorous and an excellent source of folate, fiber and antioxidants. The type of fiber in artichokes is inulin, which provides food for your beneficial gut bacteria. Together, all of the nutrients in artichokes make for a nutritious package that protects your brain, promotes strong teeth and bones, and supports healthy blood pressure and nerve and muscle function.

Not to be outdone, spinach is an excellent source of iron, folate, vitamin A, vitamin C and vitamin K, and a good source of calcium and potassium. It's also loaded with antioxidants and has been shown to support eye, skin and bone health, and promote healthy blood pressure and exercise recovery.
Can I use a different type of pasta?

Absolutely! We use whole-wheat rotini for this recipe, but feel free to use whole-wheat mostaccioli, cavatappi, fusilli, penne, gemelli or any other short pasta. Be sure to cook the pasta according to the package directions.
What can I serve with Spinach & Artichoke Dip Pasta?

This creamy pasta is delicious on its own with a side salad for a quick and easy meal. You can also pair it with grilled chicken, grilled salmon or grilled vegetables for dinner any day of the week.
Why is my Spinach & Artichoke Dip Pasta runny?

To prevent the dish from being too watery, make sure the cooked spinach and artichoke hearts are squeezed dry before adding them in. After cooking the spinach, drain in a mesh strainer and squeeze out as much liquid as possible. You can also drain the cooked spinach in a kitchen towel over a bowl, squeezing out the liquid with a spoon. The artichoke hearts should be drained well and squeezed dry before chopping.

Additional reporting by Jan Valdez and Carrie Myers, M.S.

Originally appeared: EatingWell.com, September 2019

Nutrition Facts (per serving)

371	Calories
9g	Fat
56g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/3 cups
Calories 371
% Daily Value *
Total Carbohydrate 56g	20%
Dietary Fiber 8g	28%
Total Sugars 6g
Protein 17g	33%
Total Fat 9g	12%
Saturated Fat 4g	22%
Cholesterol 26mg	9%
Vitamin A 2827IU	57%
Vitamin C 17mg	19%
Folate 9mcg	2%
Sodium 550mg	24%
Calcium 240mg	18%
Iron 3mg	17%
Magnesium 37mg	9%
Potassium 397mg	8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.