Creamy Spinach and Artichoke Pasta

Name: Creamy Spinach and Artichoke Pasta
Cook time: 20 min
Yield: 4 servings
Cuisine: italian
Ingredients: 3000 mL water for boiling pasta; 15 g fine salt for pasta water; 340 g dried pasta, such as linguine or fettuccine none; 20 mL olive oil divided; 120 g yellow onion finely diced; 12 g garlic cloves minced; 240 g artichoke hearts drained and quartered; 170 g baby spinach rinsed; 10 mL olive oil divided; 180 mL heavy cream none; 120 mL vegetable broth low-sodium; 40 g finely grated Parmesan cheese divided; 0.5 g ground nutmeg optional; 20 g finely grated Parmesan cheese divided; 2 g lemon zest finely grated; 15 mL lemon juice freshly squeezed; 2 g black pepper freshly ground; 8 g fresh parsley chopped, for garnish

A weeknight pasta with tender spinach, artichokes, garlic, and a silky Parmesan cream sauce that clings to the noodles without feeling heavy. The dish is finished with lemon zest for freshness and black pepper for bite.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

3000 mL water for boiling pasta
15 g fine salt for pasta water
340 g dried pasta, such as linguine or fettuccine none
20 mL olive oil divided
120 g yellow onion finely diced
12 g garlic cloves minced
240 g artichoke hearts drained and quartered
170 g baby spinach rinsed
10 mL olive oil divided
180 mL heavy cream none
120 mL vegetable broth low-sodium
40 g finely grated Parmesan cheese divided
0.5 g ground nutmeg optional
20 g finely grated Parmesan cheese divided
2 g lemon zest finely grated
15 mL lemon juice freshly squeezed
2 g black pepper freshly ground
8 g fresh parsley chopped, for garnish

Instructions

Bring 3000 mL water to a boil in the large pot. Stir in 15 g salt, then add 340 g pasta. Cook until just al dente, 1 to 2 minutes less than package directions. Reserve 250 mL pasta water before draining. Pasta is tender but still has a firm center; water is reserved.
While the pasta cooks, heat 20 mL olive oil in the large skillet over medium heat. Add the diced onion and cook, stirring often, until translucent and lightly golden at the edges, about 4 minutes. Add the minced garlic and cook 30 seconds more until fragrant. Onion is soft and fragrant; garlic smells aromatic but has not browned.
Add the artichokes and cook 2 minutes, stirring occasionally. Add the spinach in handfuls and cook just until wilted, about 1 to 2 minutes. Spinach is wilted and artichokes are warmed through.
Pour in the remaining 10 mL olive oil, the heavy cream, and the vegetable broth. Bring to a gentle simmer over medium-low heat, then stir in 40 g Parmesan and the nutmeg if using. Simmer 2 to 3 minutes until lightly thickened. Sauce lightly coats the spoon and bubbles gently, not rapidly.
Add the drained pasta to the skillet and toss well, adding 60 to 120 mL reserved pasta water a little at a time until the sauce clings to the noodles. Stir in the remaining Parmesan, lemon zest, lemon juice, and black pepper. Taste and adjust with more pepper if desired. Pasta is glossy, evenly coated, and the sauce is silky rather than tight.
Serve immediately, topped with the optional parsley. If the sauce thickens in the pan, loosen with a splash of the reserved pasta water before plating. Pasta is hot, creamy, and well coated at the table.