Creamy Spinach Artichoke Penne (Print Version)
Tender penne swirled in creamy sauce with sautéed spinach, artichokes, garlic, and parmesan cheese.
# What You Need:
→ Pasta
01 - 12 oz penne pasta
→ Vegetables
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 5 oz fresh spinach, roughly chopped
05 - 1 can (14 oz) artichoke hearts, drained and quartered
→ Sauce
06 - 1 cup heavy cream
07 - 1 cup grated parmesan cheese
08 - 4 oz cream cheese, softened
09 - 1 teaspoon lemon zest
10 - 1/4 teaspoon ground nutmeg
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Extra grated parmesan
13 - Freshly ground black pepper
# How to Prepare:
01 - Bring a large pot of salted water to a boil. Cook the penne until al dente according to package instructions. Drain, reserving 1/2 cup of pasta water.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add chopped spinach and cook until wilted, about 2 minutes. Stir in artichoke hearts and cook for an additional 2 minutes.
04 - Reduce heat. Add softened cream cheese and stir until melted and fully combined with the vegetables.
05 - Pour in heavy cream, parmesan cheese, lemon zest, and ground nutmeg. Stir continuously until the sauce thickens slightly, about 3 to 4 minutes.
06 - Season the sauce with salt and black pepper to taste. Add the cooked penne to the skillet and toss to coat evenly. Use reserved pasta water to loosen the sauce if necessary.
07 - Serve the pasta hot, garnished with extra grated parmesan and freshly ground black pepper.
# Expert Advice:
01 -
- It tastes like restaurant-quality comfort, but you'll have it on the table in under 40 minutes.
- The cream and parmesan give it that rich, indulgent feeling without being heavy or complicated.
- It's the kind of dish that impresses people while you're actually relaxed the whole time you're cooking.
02 -
- Don't let the cream simmer hard once you add it; high heat can break it and make your sauce grainy instead of silky smooth.
- That reserved pasta water is your secret weapon—a splash or two brings the whole thing to the right consistency without diluting flavor.
- Taste as you season; the combination of cream cheese, parmesan, and garlic means you need less salt than you'd think.
03 -
- Buy pre-grated parmesan if you're short on time, but freshly grated melts so much more smoothly that it's worth the two minutes with a box grater if you can manage it.
- Soften your cream cheese on the counter for ten minutes before cooking so it blends into the sauce without lumps or resistance.