Spinach Artichoke Pasta Skillet
This spinach artichoke pasta skillet is such a fabulous side dish! It's creamy, cheesy, indulgent and takes barely any time at all. All the classic flavors of your favorite dip mixed with penne pasta! Yum!
Ingredients
- 1 pound penne pasta, cooked
- 1 cup reserved starchy pasta water
- 1 tablespoon olive oil
- 2 shallots, diced
- kosher salt and pepper
- 8 ounces fresh baby spinach
- 4 garlic cloves, minced
- 2 (12 ounce jars) drained and coarsely chopped artichoke hearts,
- 8 ounces cream cheese, at room temperature
- 8 ounces shredded mozzarella cheese
- 1 cup freshly grated parmesan cheese, plus more for serving
Instructions
- Bring a pot of salted water to a boil for the pasta. Cook according to the directions, reserving 1 cup of the starchy pasta water once it’s finished.
- Heat the olive oil in a large cast iron or oven safe skillet over medium heat. Add the shallots with a pinch of salt and pepper. Cook, stirring often, until softened, about 3 minutes.
- Add in the spinach. You might need to do this in batches so it doesn’t overflow. Stir and cook until the spinach wilts, about 5 to 6 minutes. Stir in the garlic.
- Add in the cream cheese, stirring until it melts.
- Stream in ¾ of the pasta water. Add in the penne, most of the cheese (I reserve about ⅓ cup for the top) and the artichoke hearts. Stir until evenly combined. Some of the cheese will melt here too.
- Preheat the oven on your broiler to high.
- Add the remaining cheese on top, sprinkling it all over.
- Stick the pan under the broiler for 2 to 3 minutes, watching the entire time so it doesn’t burn. It may even need an additional minute or 2! Just keep an eye on it.
- Remove from the oven and let cool slightly. Serve immediately with parmesan on top.
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