One-Pot Spinach Artichoke Pasta

This creamy one-pot vegetarian pasta combines tender noodles, spinach, artichokes, garlic, cream cheese, and Parmesan in a simple stovetop meal ready in about 30 minutes.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic
• 4 cups vegetable broth
• 1 cup whole milk
• 12 ounces uncooked penne pasta
• 1 14-ounce can marinated artichoke hearts
• 5 ounces baby spinach
• 4 ounces cream cheese
• 1 cup parmesan cheese
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes

Cooking instructions

1. Drain and roughly chop the artichoke hearts. Mince the garlic. Grate the Parmesan if using a wedge. (about 5 min)
2. Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds; do not let the garlic brown. (about 1 min) — Medium heat
3. Add the broth, milk, pasta, salt, and black pepper. Stir well, bring to a boil, then reduce the heat to maintain a steady simmer. Cook uncovered, stirring frequently, until the pasta is nearly tender and most of the liquid is absorbed, following the pasta package timing as a guide. (about 12 min) — Medium-low heat
4. Stir in the artichokes and spinach. Cook until the spinach wilts and the pasta is fully tender, about 2 minutes. (about 2 min) — Medium-low heat
5. Reduce the heat to low. Add the cream cheese and Parmesan, stirring until melted and the sauce is smooth. If the sauce is too thick, stir in a few tablespoons of water or milk. Taste and adjust the salt and pepper. (about 2 min) — Low heat
6. Remove from the heat and let stand for 2 minutes so the sauce thickens. Serve hot with extra Parmesan, if desired. (about 2 min)