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    Oh My Veggies » Vegetarian Recipes » Vegetarian & Vegan Pasta Recipes

    One-Pot Spinach and Artichoke Pasta

    Published: May 23, 2016 · by Joanne · Updated: Jan 10, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    One-Pot Spinach and Artichoke Pasta

    As the very new, very inexperienced mom of a three week old who did not have the foresight to make even a single freezer meal, this one-pot pasta is my Official New Best(est) Friend. Times infinity. In fact, if you're the mom of an ANY year old, or just a person who likes to get dinner on the table in under thirty minutes, I pretty much guarantee that this is about to be life-changing.

    I first encountered the one-pot pasta a few summers ago when a version involving tomatoes, basil, and loads of garlic made the rounds after it was published on Martha Stewart's website. If I'm being honest (and I always am), that recipe was pretty lackluster. A good easy weeknight dinner, to be sure, but nothing special. However, what it lacked in flavor, it made up for in potential and inspiration.

    One-Pot Spinach and Artichoke Pasta

    The concept of a one-pot pasta is so simple - just mix all of the ingredients in a pot and cook until pasta is tender - yet it lends itself to all sorts of variations. This particular rendition is a play on everyone's favorite spinach and artichoke dip. In place of tomatoes and basil, spinach and artichokes are simmered away with the pasta while white wine and evaporated milk are substituted for equal volumes of water for added flavor and creaminess. Parmesan cheese and lemon juice are stirred in at the end to help the sauce thicken into something akin to an alfredo. Feel free to serve it with extra cheese, red pepper flakes, and freshly ground black pepper - my favorite "not necessary", but always welcome pasta accompaniments.

    Recipe

    One-Pot Spinach and Artichoke Pasta

    One-Pot Spinach and Artichoke Pasta

    All you need is one pot and 25 minutes to make this easy weeknight dinner.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Course: Main Course
    Cuisine: American
    Diet: Vegetarian
    Keyword: one pot pasta, one pot recipe, One-Pot Spinach and Artichoke Pasta, vegetarian pasta
    Servings: 4 -6 servings
    Calories: 667kcal
    Author: Oh My Veggies

    Ingredients

    • 1 pound penne pasta
    • 2 Vidalia onions thinly sliced
    • 4 garlic cloves minced
    • Pinch crushed red pepper flakes
    • 5 ounces baby spinach
    • 1 pound frozen artichoke hearts
    • 2 tablespoons olive oil
    • 1 ½ teaspoons kosher salt
    • ½ teaspoon Black Pepper
    • 3 ½ cups water
    • ½ cup white wine
    • 1 12-ounce can evaporated milk
    • ½ cup parmesan cheese
    • 2 tablespoons freshly squeezed lemon juice
    US Customary - Metric

    Instructions

    • In a large pot, combine the pasta, onions, garlic, red pepper flakes, baby spinach, artichoke hearts, olive oil, salt, black pepper, water, wine, and evaporated milk. Bring to a boil over medium-high heat and let simmer, stirring often, until the noodles are cooked to desired consistency and the sauce has thickened, about 12-15 minutes.
    • Remove from the heat and stir in the parmesan cheese and lemon juice. Season to taste with salt and black pepper. Allow to sit for 5 minutes, stir again, and then serve warm.

    Notes

    Adapted from Pink Parsley

    Nutrition

    Calories: 667kcalCarbohydrates: 110gProtein: 25gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 9mgSodium: 1187mgPotassium: 986mgFiber: 10gSugar: 12gVitamin A: 3600IUVitamin C: 28mgCalcium: 279mgIron: 4mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Vegetarian & Vegan Pasta Recipes, Vegetarian Main Dishes, Vegetarian Recipes 30 minutes or less, artichokes, main dishes, pasta, spinach

    Joanne Bruno from Eats Well With Others

    About Joanne

    Joanne Bruno is the blogger, recipe developer, and photographer behind the mostly ridiculous and always delicious vegetarian food blog Eats Well With Others. She likes her vegetables with a side of cupcakes and takes a highly hyperbolic approach to most things in life.

    Reader Interactions

    Comments

    1. Louise says

      May 25, 2016 at 2:27 pm

      This looks great! What would be the best milk substitute for this recipe?

      Reply
      • Maddy says

        June 04, 2016 at 2:53 pm

        I made this recipe earlier but vegan! I used a can of unsweetened full fat coconut milk instead of the condensed milk. I also used quinoa pasta which didn't do great with the recipe. I substituted some of the water for mushroom broth to give it more flavor since it wouldn't have Parmesan in it. Overall, I would say it's a good recipe but I thought it didn't taste like much maybe because it cooks so quickly and frozen artichokes also don't have much flavor in my opinion. Still a good recipe though if you're craving something light but creamy.

        Reply
    2. Marty says

      December 04, 2016 at 8:00 am

      I am going to try this today using a jar of artichoke hearts instead of frozen. Hope it works out well

      Reply
    3. Sheila says

      December 05, 2016 at 7:26 pm

      Followed the suggestion to use coconut milk and used a can of artichokes. Great dinner.

      Reply
    4. Courtney says

      February 15, 2017 at 10:47 pm

      I've made several one pot pastas but sadly this one was a flop. Totally lacks flavor. OMV has a ton of great recipes but unfortunately this isn't one of them.

      Reply
    5. Linda Lander says

      April 17, 2017 at 10:57 pm

      Has anyone tried making this recipe the traditional way rather than a one pot dish? I ask because it sounds like a great recipe and seems to me that the flavors would meld together better if cooked in stages, then put them all together.

      Reply
    5 from 2 votes (2 ratings without comment)

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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