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A pot of creamy pasta with spinach and artichokes, topped with grated cheese. A wooden spoon rests in the pasta, and a plate with red pepper flakes is visible in the background.
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4.70 from 10 votes

One Pot Spinach and Artichoke Pasta

Easy meatless pasta with artichoke hearts, fresh spinach, monterey jack and parmesan cheeses. This pasta is full of flavor and ready in less that 14 minutes!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: dinner, lunch
Cuisine: American, Italian
Keyword: 15 minute meal, arugala and lemon pasta, chrissy pasta recipe, easy pasta recipe, how to make a one pot pasta, one pot dinner, one pot meal, one pot pasta recipe, quick pasta recipe
Servings: 6 servings
Author: Food Dolls

Equipment

Ingredients

  • 16 ounces uncooked caserecce pasta or similar shape
  • 3 cups fresh baby spinach
  • 14 ounces artichoke hearts rinsed, chopped and squeezed dry
  • 4 garlic cloves minced
  • 2 teaspoons sea salt more or less to taste
  • 1 teaspoon freshly ground black pepper more or less to taste
  • 2 teaspoons dried oregano
  • 1/2 teaspoon crushed red pepper more or less to taste (optional)
  • 4 cups low-sodium vegetable or chicken broth
  • 3/4 cup shredded parmesan cheese
  • 1/2 cup heavy cream
  • 8 ounces freshly grated monterey jack cheese
US Customary - Metric

Instructions

  • In an enameled pot or dutch oven on medium-high heat add uncooked pasta, spinach, artichoke hearts, garlic, salt, pepper, oregano, and crushed red pepper.
    16 ounces uncooked caserecce pasta, 4 garlic cloves, 3 cups fresh baby spinach, 14 ounces artichoke hearts, 2 teaspoons sea salt, 1 teaspoon freshly ground black pepper, 2 teaspoons dried oregano, 1/2 teaspoon crushed red pepper
  • Pour the broth and give it a good stir. Increase the heat to high. Bring to a boil, cover and reduce heat to medium-low.
    4 cups low-sodium vegetable or chicken broth
  • Cook for 10-12 minutes or until pasta is al-dente.
  • Once the pasta is cooked, reduce the heat to low. Stir in the parmesan cheese, heavy cream, and monterey jack cheese. It should come together and be nice and creamy.
    1/2 cup heavy cream, 8 ounces freshly grated monterey jack cheese, 3/4 cup shredded parmesan cheese
  • option to garnish with extra parmesan cheese.

Video

Nutrition

Serving: 1serving | Calories: 640kcal | Carbohydrates: 64g | Protein: 28g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 83mg | Sodium: 2553mg | Potassium: 382mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2337IU | Vitamin C: 5mg | Calcium: 538mg | Iron: 2mg
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