Natasha's Kitchen · by Natasha Kravchuk★ 4.8 (56)
Spinach and Artichoke Pasta Recipe
NUTRITION · PER SERVING30M COOK
CAL 31%·PRO 38%
CARBS 70G45% OF CAL
8G FIBER0G ADDED3G INTRINSIC60G OTHER3G TOTAL SUGAR
FAT 30G44% OF CAL
14G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy pasta combining the flavors of spinach and artichoke dip with butter, cream cheese, sour cream, and Parmesan. Ready in 30 minutes for a comforting vegetarian dinner.
mainamericanpasta🍲 stockpotvegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 Tbsp unsalted butter (divided)
- 10 oz fresh spinach (*see note on substitutions for using frozen)
- 4 oz cream cheese (cut into pieces (reduced fat is ok))
- 1 cup 8 oz sour cream ("light" sour cream is ok)
- 1 cup shredded parmesan cheese
- 2 cans (15 oz each quartered artichoke hearts, well drained)
- 4 oz can diced jalapeños (drained (optional))
- 1 large or 2 small garlic cloves pressed
- 16 oz penne pasta with 1 cup reserved pasta cooking liquid
At a glance
PER SERVING · TIME 30M
CAL 31%·PRO 38%
CARBS 70G45% OF CAL
8G FIBER0G ADDED3G INTRINSIC60G OTHER3G TOTAL SUGAR
FAT 30G44% OF CAL
14G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 1144mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 640mg
- Calcium
- 330mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1144MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.