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To make One-Pot Spinach and Artichoke Pasta, gather these key items: - 12 ounces pasta (fusilli or penne) - 1 can (14 ounces) artichoke hearts, drained and quartered - 4 cups fresh spinach, roughly chopped - 3 cloves garlic, minced - 1 cup vegetable broth - 1 cup heavy cream or coconut milk - 1 cup grated Parmesan cheese (plus extra for serving) - 1 teaspoon lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste - Olive oil for drizzling You can add extra flavor with these optional items: - Crushed red pepper flakes for heat - Fresh herbs like parsley or basil for garnish - Additional cheese types, like feta or mozzarella This dish serves four people. Each serving contains: - Calories: Approximately 550 - Protein: 20 grams - Carbohydrates: 65 grams - Fat: 25 grams - Fiber: 3 grams - Sodium: Varies with added salt and broth This meal offers a great mix of nutrients. The spinach provides vitamins, while the artichokes add fiber. Enjoy every bite! First, gather all your ingredients. You need 12 ounces of pasta, artichoke hearts, fresh spinach, garlic, vegetable broth, and heavy cream. You also need Parmesan cheese, lemon juice, dried oregano, salt, and pepper. Start by draining and quartering the artichoke hearts. Next, chop the fresh spinach roughly. Finally, mince the garlic cloves. In a large pot, heat one tablespoon of olive oil over medium heat. Add the minced garlic and sauté it for about one minute. You want it to smell great but not brown. Then, pour in the pasta, vegetable broth, and heavy cream. Stir everything together. Bring this mix to a gentle boil. Make sure the liquid covers the pasta. Once it boils, lower the heat and cover the pot. Cook for 10 to 12 minutes. Stir occasionally. The pasta should be al dente, and most of the liquid will absorb. Next, stir in the quartered artichoke hearts and chopped spinach. Cook for another two to three minutes. The spinach needs to wilt, and everything should heat through. After that, remove the pot from the heat. Stir in the grated Parmesan cheese, lemon juice, dried oregano, salt, and pepper. If the cheese doesn’t melt well, return the pot to low heat. Taste the pasta and adjust the seasoning as you like. Serve the pasta hot, topped with extra Parmesan and a sprinkle of fresh oregano or parsley. You can swap some items in this dish. If you want a lighter option, use coconut milk instead of heavy cream. For vegan meals, skip the cheese and use nutritional yeast for a cheesy taste. If you can't find artichoke hearts, try using mushrooms. They add a nice texture and flavor. Cook the pasta until it is al dente. Start checking it after about 10 minutes. If you use a different pasta, check the package for the right cooking time. Stir often to keep the pasta from sticking. If needed, add a bit more broth or water. This keeps the pasta moist and tasty. To make your pasta creamy, add the cheese slowly. Stir it in well for the best results. If your dish is too thick, add more broth or cream. Fresh spinach will wilt down, adding to the creaminess. A squeeze of lemon juice brightens the flavor and enhances the creaminess too. {{image_2}} You can easily make this dish vegan. Just swap heavy cream for coconut milk or cashew cream. Use nutritional yeast instead of Parmesan cheese. This gives a cheesy flavor without dairy. You can also add more veggies like mushrooms or zucchini for extra nutrients. To make this dish gluten-free, pick a gluten-free pasta. Options like rice or chickpea pasta work well. They cook similarly to regular pasta. Just watch the cooking time, as it may vary. The taste and texture will still be great! Want to add protein? You can toss in cooked chicken, shrimp, or beans. They will add extra flavor and make the meal heartier. If you like, add more vegetables like bell peppers or broccoli. This will make the dish colorful and healthy. Just cook them along with the spinach for best results. Store any leftover One-Pot Spinach and Artichoke Pasta in an airtight container. It stays fresh in the fridge for up to three days. Make sure to let it cool down before sealing. This helps keep the pasta from getting soggy. When ready to eat, check for any off odors. If it smells fine, enjoy! You can freeze this pasta dish too. First, let it cool completely. Then, place it in a freezer-safe container. It can last about two months in the freezer. To prevent freezer burn, use a tight lid or wrap it well in plastic wrap. When you’re ready to eat, thaw it in the fridge overnight. Reheating is simple. You can use the microwave or the stove. If using the microwave, place it in a bowl and cover it. Heat it in short bursts, stirring in between. If using the stove, add a splash of vegetable broth or cream to help it heat evenly. Stir it often to keep it creamy and delicious! It takes about 30 minutes to make One-Pot Spinach and Artichoke Pasta. You spend 10 minutes prepping the ingredients. The cooking time is around 20 minutes. This makes it a quick meal for busy days. Yes, you can use different types of pasta. Fusilli or penne are great choices. You can also try rotini or farfalle. Just ensure the pasta cooks well in the broth and cream. Adjust the cooking time if you switch to a larger or smaller pasta shape. You can serve this pasta with a simple salad or garlic bread. A side of roasted vegetables pairs well too. You could also add grilled chicken or shrimp for extra protein. This meal is versatile and goes well with many options. We explored the key ingredients and steps for making One-Pot Spinach and Artichoke Pasta. You learned about ingredient choices, cooking methods, and tips for the best texture. With options for vegan or gluten-free pasta, there's something for everyone. Remember to follow the storage tips to keep leftovers fresh. Cook it your way and share it with friends. Enjoy the taste of your creation!

One-Pot Spinach and Artichoke Pasta

Indulge in a creamy and delicious One-Pot Spinach and Artichoke Pasta that's quick and easy to make! This simple recipe combines fresh spinach, artichoke hearts, and a rich sauce in just one pot, minimizing cleanup while maximizing flavor. Perfect for busy weeknights or a cozy dinner. Click through for the full recipe and discover a delightful meal that everyone will love! Enjoy the taste of home-cooked goodness today!
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Ingredients
  

12 ounces pasta (fusilli or penne work well)

1 can (14 ounces) artichoke hearts, drained and quartered

4 cups fresh spinach, roughly chopped

3 cloves garlic, minced

1 cup vegetable broth

1 cup heavy cream or coconut milk

1 cup grated Parmesan cheese (plus extra for serving)

1 teaspoon lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Olive oil for drizzling

Instructions
 

In a large pot, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.

    Add the pasta, vegetable broth, and heavy cream to the pot. Stir to combine, and bring to a gentle boil. Ensure that the liquid covers the pasta.

      Once boiling, reduce heat to a simmer and cover the pot. Cook the pasta for about 10-12 minutes, stirring occasionally, until it's al dente and most of the liquid has absorbed.

        Stir in the quartered artichoke hearts and chopped spinach. Continue to cook for another 2-3 minutes until the spinach is wilted and everything is heated through.

          Remove the pot from heat and stir in the grated Parmesan, lemon juice, dried oregano, salt, and pepper to taste. If necessary, return to low heat to help the cheese melt into the sauce.

            Adjust seasoning as preferred, adding more salt, pepper, or lemon juice for brightness.

              Serve hot, garnished with additional Parmesan cheese and a sprinkle of fresh oregano or parsley if desired.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4