Spinach Artichoke Pasta
This spinach artichoke pasta is a creamy, zesty dish combining rich ricotta and fresh vegetables, topped with crunchy panko and almonds. It’s a quick and easy spinach artichoke pasta recipe perfect for weeknight dinners.
Equipment
- Large pot
- Small skillet
Ingredients
- 3 tablespoons olive oil, divided
- 3/4 cup panko breadcrumbs
- 1/4 cup toasted almonds, coarsely chopped
- 1/2 teaspoon salt, divided
- 3/4 pound medium-shaped pasta (penne, shells, lumache, or fusilli)
- 1 clove garlic, minced
- 1 package (12 ounces) frozen artichoke hearts, partially thawed
- 3 ounces (3 packed cups) baby spinach
- 2 teaspoons lemon zest, finely grated
- 1/3 cup Parmesan cheese, freshly grated
- 2 tablespoons lemon juice
- 3/4 cup ricotta cheese
- 2 tablespoons fresh parsley, chopped, to garnish
Instructions
- Make the breadcrumb topping: Heat 1 tablespoon olive oil in a small skillet over medium heat. Add panko breadcrumbs and almonds, stirring for 2–3 minutes until golden-brown and crisp. Season with 1/4 teaspoon salt. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 8–10 minutes or as directed on the package). Reserve 1 cup of the pasta cooking water, then drain.
- Cook the artichokes: In a large skillet over medium-high heat, warm the remaining 2 tablespoons olive oil. Add the minced garlic and cook for 30 seconds until fragrant. Add the thawed artichoke hearts and cook for 3–4 minutes, stirring occasionally. Mix in the spinach and cook until just wilted, about 30 seconds. Stir in lemon zest and 1/4 teaspoon salt.
- Combine the pasta: Add the drained pasta to the skillet with the artichokes. Stir in Parmesan and lemon juice. Spoon dollops of ricotta over the pasta, tossing lightly to coat. Add pasta water if the mixture looks dry, 1 tablespoon at a time.
- Serve: Divide pasta into bowls and sprinkle each serving with the toasted panko-almond topping and fresh parsley. Serve immediately and enjoy!
Notes
Partially thaw the artichokes ahead of time to speed up cooking. Don’t skip the pasta water! It helps create a silky sauce that clings to the noodles. For added protein, toss in cooked shredded chicken or crispy pancetta. Use freshly grated Parmesan for the best flavor—pre-shredded won’t melt as smoothly. Make it ahead: Prep all the components separately and combine right before serving.