One Pot Spinach and Artichoke Pasta
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 1x
- Category: Main Course
Ingredients
Scale
- 1 pound of spirali pasta (or a similar shape)
- 4 cloves of garlic (minced)
- 4 cups of low-sodium vegetable or chicken broth
- 3 cups of fresh baby spinach
- 14 ounces of artichoke hearts (rinsed, chopped, and squeezed dry)
- 3 teaspoons of sea salt (adjust to taste)
- 1 teaspoon of freshly ground black pepper (adjust to taste)
- 1/4 cup of mascarpone cheese
- 1/2 cup of heavy cream
- 1/2 teaspoon of crushed red pepper (optional, adjust to taste)
- 1/3 cup of freshly grated parmesan cheese
- 2 teaspoons of dried oregano
- 3/4 cup of shredded parmesan cheese
- 8 ounces of freshly grated monterey jack cheese
Instructions
- Heat things up! In a pot or dutch oven on medium-high heat, toss in the uncooked pasta, spinach, artichoke hearts, garlic, salt, pepper, oregano, and crushed red pepper.
- Pour in the broth and give it a good stir. Crank up the heat to high, bring it to a boil, then cover and reduce the heat to medium-low.
- Let it cook for 10-12 minutes or until the pasta is perfectly al-dente.
- Time to cream it up! Once the pasta is cooked, lower the heat to low and stir in the mascarpone, parmesan cheese, heavy cream, and monterey jack cheese. Watch it come together into a nice, creamy goodness.
- Sprinkle some extra grated parmesan cheese on top for that finishing touch.
