Cheesy Spinach and Artichoke Pasta
Cheesy Spinach and Artichoke Pasta is a simple, comforting meal that comes together in less than 20 minutes. Only 5 ingredients!
Prep Time7 mins
Cook Time8 mins
Total Time15 mins
Servings: 6 - 8 servings (approximately)
- 1 pound linguine
- 3 cups baby spinach, coarsely chopped
- 3 cups jarred marinated artichoke hearts, drained and coarsely chopped (reserve marinating liquid)
- 1 cup mozzarella cheese, torn into small pieces
- 1 cup parmesan cheese, freshly grated
- 1/2 teaspoon ground black pepper
- Optional: kosher salt to taste
Bring a large pot of salted water to a rolling boil. Add the linguine and cook until al dente, approximately 7-9 minutes. Reserve 1/2 cup of the pasta water and set aside. Drain the linguine without rinsing.
Immediately transfer pasta to a large bowl, and add 1 1/2 tablespoons reserved oil from the artichokes jar along with the spinach. Use tongs to toss the ingredients together, allowing the heat from the pasta to slightly wilt the spinach.
Once the spinach has wilted, toss in the artichokes, mozzarella, parmesan, and black pepper. Add the reserved pasta water as needed to keep the linguine from becoming sticky as the cheese absorbs the moisture.
Taste for seasoning; add additional oil from the artichokes jar if desired.
Calories: 386kcal | Carbohydrates: 47g | Protein: 16g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 585mg | Potassium: 211mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1995IU | Vitamin C: 18.9mg | Calcium: 257mg | Iron: 1.7mg