Creamy Spinach Artichoke Penne

There's something about the smell of garlic hitting hot oil that makes me stop everything I'm doing. One rainy Tuesday, I had spinach about to turn and half a can of artichokes left from something else, so I threw together this creamy penne on a whim. The kitchen filled with this incredible aroma, and by the time the pasta hit the pan, I knew I'd found something worth making again and again.

I made this for my partner when they'd had a rough week, and watching their whole face relax after the first bite was everything. That's when I realized this dish isn't just about the flavors—it's about how it makes people feel, like someone's taking care of them through dinner.

Ingredients

• Penne pasta (350 g): Use good quality pasta that holds sauce well; cheaper brands turn mushy and won't grip the cream the way you want.
• Olive oil (2 tablespoons): This is your base, so don't skimp on something you actually like tasting.
• Garlic (3 cloves, minced): Minced fine rather than sliced means it distributes evenly and won't catch and burn.
• Fresh spinach (150 g): Buy the loose kind if you can; the bagged stuff tends to be packed down and takes forever to wilt properly.
• Artichoke hearts (1 can, drained and quartered): Quartering them lets them stay tender while adding texture; drain them well or the dish gets watery.
• Heavy cream (250 ml): The soul of this sauce, and the quality matters—cream that's been sitting a while won't whip up the same way.
• Parmesan cheese (120 g, grated): Grate it fresh if you have time; pre-grated has anticaking agents that can make the sauce grainy.
• Cream cheese (120 g, softened): Having it soft before you start means it melts smoothly instead of creating lumps you have to chase around with your spoon.
• Lemon zest (1 teaspoon): This tiny bit cuts through the richness in a way that makes people wonder what that brightness is.
• Ground nutmeg (1/4 teaspoon): A whisper of nutmeg in creamy green dishes is one of those secrets that makes cooking taste sophisticated.
• Salt and freshly ground black pepper: Taste as you season; cream can hide salt, so you often need more than feels right.

Instructions

Get the pasta water ready:

Fill a large pot with salted water and bring it to a rolling boil. The salt should taste like sea water—this is your only chance to season the pasta itself. Add penne and stir occasionally so it doesn't stick; cook until just barely tender, when it still has a tiny bit of resistance when you bite it.

Start the aromatics:

While pasta cooks, warm olive oil in a large skillet over medium heat. Once it shimmers, add minced garlic and listen for that soft sizzle, stirring constantly for about a minute until the kitchen smells incredible but the garlic hasn't turned golden brown.

Wilt the greens:

Dump in the spinach all at once—it'll look like way too much, but it collapses in seconds. Stir it around for a couple of minutes until it's completely soft and any water it releases has mostly cooked off.

Build the sauce base:

Add drained artichoke hearts and let them warm through for two minutes, then lower the heat to medium-low. Drop in the softened cream cheese and stir constantly, breaking it up and letting it meld with the warm vegetables until it's completely smooth.

Create the creamy magic:

Pour in heavy cream, then add grated parmesan, lemon zest, and nutmeg. Stir gently and continuously for a few minutes until the sauce thickens just slightly and looks glossy and cohesive. Don't let it bubble hard or the cream can break.

Bring it together:

Season with salt and pepper, tasting as you go because you're building flavor now. Drain the pasta, add it to the skillet, and toss everything together gently so every piece gets coated. If the sauce feels too tight, splash in a little of that reserved pasta water and toss again.

Finish and serve:

Transfer to plates while it's hot, top with fresh parmesan and more black pepper, and eat it while the cream is still silky.

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A friend came over on a random Friday and I made this, and she asked for the recipe before she'd even finished eating. Now she makes it at home, and she texts me pictures of her versions, and somehow that turned into something bigger than just a good dinner.

Why This Combination Works

Spinach and artichokes aren't a random pairing—they're a classic combination that shows up in dips and appetizers for good reason. They share a slight earthiness that gets balanced by richness, and when you add garlic and cream, something almost magical happens. The lemon zest is doing quiet work, keeping the whole dish from feeling heavy or one-dimensional.

Swapping and Adjusting

This recipe is flexible enough that you can make it your own without breaking it. Cream cheese could be replaced with butter and flour if you want to avoid dairy cream cheese specifically, though you'd whisk them together first. If fresh spinach intimidates you, frozen works—just thaw it and squeeze out the water thoroughly so you're not adding liquid where you don't want it. The dish takes to additions too: some people stir in cooked chicken or shrimp about halfway through, and it barely changes the timing.

Making It Your Own

The baseline recipe is generous and forgiving, but the details are where personality comes in. Some days I finish it with a scatter of toasted breadcrumbs for texture, other times I add fresh herbs like basil or thyme stirred in at the very end so they stay bright. The nutmeg proportion is totally adjustable depending on how much you like that warm spice note.

• Taste frequently while you season—your palate is the final judge, not the recipe.
• If you have white wine open, a splash of it in the sauce before the cream adds another layer of flavor.
• This dish is best eaten within minutes of finishing, but leftovers reheat gently in a low oven if you cover them with foil.

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This is the kind of dish that tastes like effort but asks very little of you, and that gap between the two is where the magic lives. It's become one of those recipes I make without thinking, the one that's just there when someone needs good food and good company.

Recipe Questions & Answers

→ Can I use whole-wheat penne instead?

Yes, whole-wheat penne works well and adds extra fiber while maintaining the dish's texture.

→ How do I prevent the sauce from becoming too thick?

Reserve a bit of pasta cooking water and add it gradually to loosen the sauce until desired consistency is reached.

→ Can I substitute heavy cream with a lighter option?

Half-and-half can be used for a lighter sauce, though it may be slightly less rich.

→ What can I add to boost protein in this dish?

Adding cooked chicken or shrimp complements the flavors and increases protein content.

→ Is it necessary to use fresh spinach?

Fresh spinach is preferred for its texture and flavor, but frozen spinach can be used if thoroughly drained.