Spinach-Artichoke Dip Pasta

Spinach-Artichoke Dip Pasta

from southernliving.com
Entree
55 min
4 servings

This pasta recipe elevates the classic spinach-artichoke dip into a satisfying main dish. A rich, velvety sauce perfectly captures the creamy, tangy dip.

Ingredients

  • 12 oz.uncooked medium shell pasta (about 4 cups)
  • 1pkg. cream cheese, softened
  • ½ cupheavy whipping cream
  • 2 tbspunsalted butter
  • 1 cupchopped yellow onion (from 1 small [6 oz.] onion)
  • 1 tbspfinely chopped garlic cloves (from 3 large cloves)
  • ½ tspcrushed red pepper
  • 2 cupschicken broth
  • 1jar marinated artichoke hearts, drained and roughly chopped (1 1/2 cups)
  • 1 tspgrated lemon zest plus 1 1/2 tbsp. fresh juice (from 1 medium lemon)
  • ¾ tspkosher salt
  • ½ tspblack pepper, plus more for garnish
  • 1pkg. fresh spinach, roughly chopped (about 10 cups)
  • 4 oz.fresh mozzarella, shredded (about 1 cup)
  • finely chopped fresh flat-leaf parsley

Directions

  1. 1

    Preheat oven to broil with rack about 8 inches from heat source. Gather all ingredients.

  2. 2

    Cook pasta in a large pot of boiling salted water according to package directions for al dente, about 12 minutes. Drain well and set aside. While pasta is cooking, stir together cream cheese and cream in a medium bowl until smooth. Set aside.

  3. 3

    Melt butter in a large, high-sided ovenproof skillet over medium. Add onions, garlic, and crushed red pepper; cook, stirring often, until onions are translucent and fragrant, about 3 minutes.

  4. 4

    Stir in chicken broth, artichokes, lemon zest and juice, salt, black pepper, and reserved cooked pasta. Bring to a simmer over medium; simmer, stirring often, until sauce reduces slightly, about 2 minutes. Remove from heat and add spinach, in batches, stirring constantly until wilted, about 3 minutes total. Stir in cream cheese mixture until well combined, about 2 minutes.

  5. 5

    Sprinkle mozzarella evenly over pasta. Broil in preheated oven until cheese is melted and browned in spots, about 5 minutes. Let stand for 5 minutes before serving. Garnish with parsley and additional black pepper.