Creamy Spinach Artichoke Penne (Print View)
Penne pasta in a luscious sauce with spinach, artichoke hearts, garlic, and parmesan cheese.
# What You'll 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 - 14 oz canned 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
# Step-by-Step Directions:
01 - Bring a large pot of salted water to a boil. Cook penne until al dente according to package directions. Drain, reserving 1/2 cup 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 continue cooking for another 2 minutes.
04 - Reduce heat and add softened cream cheese. Stir until fully melted and incorporated with vegetables.
05 - Pour in heavy cream, grated parmesan, lemon zest, and ground nutmeg. Stir continuously until sauce smooths and thickens slightly, about 3 to 4 minutes.
06 - Season sauce with salt and pepper to taste. Add cooked penne to skillet, tossing to coat evenly. Use reserved pasta water as needed to loosen sauce.
07 - Plate pasta while hot. Garnish with additional grated parmesan and freshly ground black pepper.
# Expert Suggestions:
01 -
- It comes together in under 40 minutes, making weeknight cooking feel less like a chore.
- The creamy sauce clings to every piece of pasta without ever feeling heavy or overdone.
- Green vegetables sneaking into comfort food means you actually feel good about what you're eating.
02 -
- Don't skip reserving pasta water—it's the difference between sauce that coats and sauce that clumps, and it's free liquid you're literally about to throw away.
- Low heat while the cream is in the pan prevents the sauce from breaking or becoming grainy, which I learned the hard way when I got impatient and cranked it to high.
03 -
- Cream cheese has to be softened before it goes into the pan, or you'll spend ten minutes chasing lumps around instead of making sauce.
- Fresh grated parmesan makes a visible difference in how the sauce comes together compared to pre-grated, especially in something this simple where every ingredient shows.