Spinach Artichoke Pasta

*adapted from Heat Oven to 350*

Do you love spinach artichoke dip? I sure do. I don’t make it that often and when I realized I wanted it today, I thought it’d be interesting to make it into a main dish or entree. Enter pasta and we have a fantastic combination. This pasta dish tastes just like the dip. It’s hearty, creamy, and filling. It’s very rich so I would recommend having it paired with something else – salad would be great. I ate a small portion of it and was stuffed. Enjoy!

  • 1 12-oz box pasta (I used bowties)
  • 1 tsp butter
  • 2 cloves garlic, minced
  • 1 8 oz package reduced fat cream cheese
  • 1/2 cup milk
  • 1/2 cup reduced fat sour cream
  • 1/2 lemon, juiced
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • 1 14 oz can artichoke hearts (packed in water), drained and chopped
  • 10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible
  • 1/2 cup parmesan cheese, shredded
  • Additional Parmesan for serving

Cook pasta according to package directions.

In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add cream cheese and stir until melted. Slowly stir in milk, then add sour cream, lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, and parmesan cheese.

Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.



  1. Marissa

    I just made this for dinner, it came out delicious!!! I love that its lower calorie, because usually I feel really guilty when I eat an entire order of the dip by myself (which doesnt stop me from doing it). I used whole wheat pasta. Thanks for the recipe!

  2. I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-).

    I would like to invite you to share this post (and your other posts 🙂 ) on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.

    It’s called RecipeNewZ (with Z) – http://recipenewz.com

    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board 🙂

  3. Laura Stewart

    Found your blog through Pinterest, don’t even remember what recipe brought me here. I got distraced by your ingredient list and checking out your recipes. I love how you have organized your ingredients on the right side of your blog. Awesome idea.

    • I wouldn’t leave it out all day, but I’m sure you can leave it at a cookout for an afternoon with no problem. Treat it like anything else that has dairy products – like potato salad, etc. Enjoy the cookout!

  4. Amanda

    Love this recipe! My fiance and I love the spinach artichoke pasta from Zios but htis topped the charts and I look awesome! LOL Can’t wait to try more recipes!

  5. Mary Pavlikos

    Made this last night, forgot to buy Artichokes, but made it anyway using chopped roasted red pepper with the Spinach, it was yummy. Will used newly purchased Artichokes next time.

  6. This recipe looks amazing! I just found out that I am gluten intolerant so I plan to adjust your recipe to my gluten-free needs.I’ll site your blog link to the original recipe, that I plan on making for my husband, and the G-free for me. I cant wait to try it out. Thanks!

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  8. Hope

    This is a good recipe. If I made it again, I would double the sauce. It did not seem to be enough once it soaked into the pasta. I added chicken (not sure if that had anything to do with it).

  9. Nikki Lindsay

    Made this tonight and it was amazing! I topped it with sun dried tomatoes and the family loved it! Thanks for a great easy recipe!

  10. Lisa

    Made this a couple of weeks ago and it was so yummy! This time I added grilled chicken and black olives (left out the spinach). Oh my!! Was just like a dish we LOVE at a local restaurant. So good and much less fat than the restaurant version I’m sure!!

  11. Lisa

    How would you go about making this a cold salad? Would you cool down the dressing first or mix with the pasta and then cool down in fridge?

    • I don’t think it would work well as a cold salad. If anything I would try mixing and then cool down. My thought is that the “dressing” would end up thickening too much (cream cheese texture) and it wouldn’t have an appealing consistency.

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    • You should cook the spinach first. You can do this by gently sauteing (frying) it on medium heat. Remember it does shrink so you want to make sure you have enough because after it is cooked you should have the same amount that you would if you were using the frozen kind. After it is cooked be sure that you drain it well. I would recommend draining it first in a colander and then placing it on a clean kitchen towel and squeeze out the rest of the juice out because if you don’t you will have to much liquid.

  13. Angelique

    When I made this, I used a 16-oz package of noodles, and made mac-and-cheese with a little just in case my daughter didn’t like it (not a cream cheese fan), but I gave her some of the spinach artichoke pasta on the side. After trying the spinach artichoke pasta, she stopped eating the mac-and-cheese and immediately asked for more of the spinach artichoke. This is a great recipe, and I will be making this dish frequently

  14. I would really like to incorporate this dish in my grand-daughter’s wedding reception–lots of different pasta dishes. Can it be made and frozen and reheated in an oven?

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  16. Janet

    Just found this on pintrest…I think I’m going to make it and use spaghetti squash instead of the pasta. Do you know of any reason it wouldn’t work?

      • Janet

        I finally tried it and the taste was great but you were right about the sauce being too heavy for the squash. It turned into more of a goolash type dish but like I said, the taste was fantastic. I think it was worth making to save the calories of the pasta and will do it again.

  17. Aly

    Hi Aysha – I don’t normally comment on blogs but I wanted to thank you for sharing! I am, lets say, a beginner cook – by that, I mean mostly I burn things and my boyfriend ends up taking over… Anyhow, I tried this recipe and it is great. So easy to follow, great instructions and tastes delicous 🙂

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  19. katie

    Made this for dinner. It was a hit with the whole family. I added two cans of chicken to make it a meal. Will definitely make this again.

  20. Richard Walther

    Very, very, very good! I used rigatoni past instead of bowties, and i used marinated artichoke hearts, and it was very good! Thank you for the awesome recipe.

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  22. Sandi

    I just made this for dinner tonight and mt husband couldn’t get enough! Great recipe! Going to try adding grilled chicken ans sun dried tomatoes next time. My husband wants mushrooms too!

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  27. Katie W.

    This looks amazing, I’m a huge fan of spinach and artichoke dip! I’m having supperclub at my house for about 11 girls, they don’t eat very large servings and I’m planning on having salad and bread, do you think this recipe would be enough? Also, can you make this earlier in the day/day before and refrigerate, then pop in the oven before dinner? Just curious 🙂

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  29. I love this idea, after seeing some controversial things today on FB I decided I should write you, my little page is Cooking with Divas. I shared your photo but told my group I found you on Pinterest and gave your blog link. if I have done something wrong please send me a message. I would think as long as I gave you credit I did nothing wrong???

    • Hi. I think in the future you should consider taking your own photo since it is not yours to share. I do appreciate you giving me credit and linking back to my blog.

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  34. Miranda

    Overall this recipe was good, there was just way too much sour cream! Next time I think I’ll cut the sour cream in half. This recipe was still super yummy though!

  35. Sarah K

    This was excellent! I compared it to my recipe that I have for the dip and the only ingredients that were added were the milk, sour cream and the lemon juice. They were all excellent additions to make this into a main dish! My friend and I thoroughly enjoyed it. It may possibly become my go to meal when company is coming over! It was quick, easy and super delish! Thanks for posting!

  36. Victoria

    For some reason I didn’t have so much luck with this recipe. I’m not sure if it was the quality of the artichokes I used or that I added too much sour cream or lemon, but it had a somewhat bitter, unappealing kind of flavor to it. Any ideas on what might have gone wrong?

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  39. Laura Lawrence

    Tried it & I loved this but would like to thin it out a bit and maybe use a smaller pasta next time. Overall a great dish!

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