Spinach & Artichoke Pasta


Spinach Artichoke Pasta

I found this recipe over at Budget Bytes, and couldn’t resist the combination of artichokes and spinach on pasta!  This is an easy recipe and I had all the ingredients in my pantry, so it is something you can make when you need a quick meal.  I made a few variations on the original recipe, and you can easily tailor it to your own tastes.


  • 1 can (14oz) artichoke hearts
  • 4 oz. frozen cut spinach
  • 4 cloves garlic
  • yellow onion
  • 5 cups vegetable broth
  • 2 Tbsp olive oil
  • 1 box fettuccine (12oz)
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • freshly cracked pepper
  • parmesan cheese (leave out for vegan version)


  1. Thinly slice the onions and mince the garlic.
  2. Drain the artichoke hearts and chop into smaller pieces.
  3. Fill a large pot with the vegetable broth.  Add your olive oil, artichoke hearts, onions, garlic, and spices.  Mix to evenly distribute them in the pot.
  4. Break the fettuccine in half and add it to the pot, making sure the pasta is under the surface so that it can cook evenly.
  5. Bring the broth to a boil, mix again, and reduce the heat to a simmer.
  6. Cover and continue to simmer for about 10-15 minutes, mixing periodically to evenly distribute the ingredients and prevent the pasta from sticking.
  7. Once the pasta is tender and the liquid is mostly absorbed, add the frozen spinach.
  8. Mix in the spinach as it thaws and heats.
  9. Serve – we like to top this dish with lots of Parmesan on top!

Spinach Artichoke Pasta




  1. 1
    Mary Helene says:

    Fantastic vegetarian dish. I also have all these ingredient in my pantry at this time.

  2. 2
    Helga/billsn beaks says:

    I like the combination of those ingredients. Great use for artichokes.

  3. 3
    Maryann D. says:

    The Ingredients in this recipe are terrific and I would love this! It is healthy and tasty for my family.

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