I love artichoke dip. It is pure comfort. But the calories and fat? Not so much.
That’s how I got the idea to make an artichoke pasta sauce that is like a healthy, pared down version of the dip. Like the dip, this sauce is big in artichoke flavor and is just as creamy. The sauce may not be as cheesy and gooey as the dip but the parmesan in it goes a long way. Over penne, this artichoke pasta sauce is a tasty, comforting dish. But a couple handfuls of spinach and a few slices of tomato, both of which I used in this recipe, give this dish a fresh pop of flavour.
Print
Pasta with Artichoke Sauce, Tomatoes and Spinach
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
This pasta dish features a creamy artichoke sauce that delivers rich flavor without the guilt, complemented by fresh spinach and tomatoes for a vibrant finish.
Ingredients
- 2 cups (480 ml) dry penne
- 6 oz (170 g) jar of artichokes, with oil
- 1 tbsp (15 ml) parmesan cheese
- 1 tsp lemon juice
- 1 tsp olive oil
- 1/4 cup (60 ml) onions, chopped
- 2 cups (480 ml) spinach, shredded
- 1/4 cup (60 ml) tomato, chopped
Instructions
- Cook the penne according to the package directions until al dente. Drain and set aside.
- While the pasta is cooking, add the entire contents of the artichoke jar, including the oil, into a blender. Add the lemon juice and blend until smooth.
- In a large pan, heat the olive oil over medium heat. Add the chopped onions and sauté for 5-7 minutes, until they are soft and translucent.
- Add the artichoke mixture to the pan and stir in the parmesan cheese. Cook for 3-4 minutes, stirring occasionally, until the sauce is heated through.
- Add the shredded spinach to the sauce and cook for another 2 minutes, until wilted.
- Stir in the chopped tomatoes and cook for an additional minute.
- Toss the cooked penne with the sauce until well coated. Serve immediately.
Notes
- This dish is best served immediately while the pasta is hot and the spinach is freshly wilted.
- You can store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stove, adding a splash of water if needed to loosen the sauce.
- For a vegan version, omit the parmesan or substitute with nutritional yeast.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4 grams
- Sodium: 520 mg
- Fat: 12 grams
- Carbohydrates: 70 grams
- Fiber: 8 grams
- Protein: 15 grams
- Cholesterol: 5 mg
If You Liked This Recipe, You’ll Love These
- Brown Butter Spaghetti with Charred Lemon and Anchovies
- Chicken Meatballs and Spaghetti with Tomato Sauce
- Spicy Pork Sausage Spaghetti
- The Four Meats Ragù Bolognese
Frequently Asked Questions
Do I need to drain the artichokes before blending them?
No — the instructions say to add the entire contents of the 6 oz jar, including the oil, into the blender. That oil is part of what makes the sauce creamy and gives it the richness the article compares to artichoke dip. 
Is there a vegan option for this pasta?
Yes — the notes say you can omit the 1 tbsp of Parmesan cheese or substitute it with nutritional yeast. Everything else in the recipe is already plant-based.
