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Spinach Artichoke Pasta

A creamy, savory twist on whole grain pasta featuring artichoke hearts, white beans, and Philadelphia Cooking Creme for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 3/4 cup whole grain pasta Use whole grain for more texture.
  • 2 tablespoons Philadelphia Cooking Creme Can substitute with a cream or cream-cheese blend.
  • 1 teaspoon minced garlic Add to the pot on low heat to avoid burning.
  • 1/2 cup canned artichoke hearts Quartered and rinsed if concerned about brine.
  • 1/2 cup white beans Rinsed to reduce excess brine.
Final Touches
  • a handful fresh spinach Added last to preserve color.
  • Parmesan cheese freshly grated Parmesan cheese Finish with fresh for better melt.

Method
 

Cooking
  1. Cook the pasta according to package instructions.
  2. Drain pasta and return it to the pot.
  3. Keep the heat on medium/low.
  4. Add all ingredients except spinach.
  5. Stir until combined and heated through.
  6. Stir in spinach until slightly wilted.
  7. Top with freshly grated Parmesan and ground black pepper.
  8. Serve hot in bowls with extra Parmesan on top.

Notes

Serve with lemon wedges to brighten the dish and pair with a simple green salad or roasted vegetables. Store leftovers in an airtight container for up to 3 days. Avoid freezing after adding spinach and cream.