What ingredients do I need for creamy spinach artichoke rotini?

You’ll need rotini pasta, fresh spinach, artichoke hearts, heavy cream, Parmesan, mozzarella, garlic, and olive oil. Season with salt and pepper!

How do I make creamy spinach artichoke rotini from scratch?

Begin by cooking the rotini. Sauté garlic and add artichokes and spinach. Mix in heavy cream and cheeses, then combine the pasta. Serve warm!

Can I use frozen spinach in creamy spinach artichoke rotini?

Yes, frozen spinach works well! Just make sure to thaw and drain it before adding to the dish for the best texture.

What are some variations of creamy spinach artichoke rotini?

You can add cooked chicken or shrimp for protein, use different cheeses, or even mix in some sun-dried tomatoes for added flavor.

How long does it take to cook creamy spinach artichoke rotini?

The total cook time is about 30 minutes, including boiling the pasta and preparing the sauce.

Is creamy spinach artichoke rotini a vegetarian dish?

Yes, this dish is vegetarian-friendly, making it a perfect option for meatless meals.

What can I serve with creamy spinach artichoke rotini?

This pasta pairs well with a crisp salad or garlic bread, and can even be served alongside grilled protein.

How do I store leftovers of creamy spinach artichoke rotini?

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove.

Delicious Creamy Spinach Artichoke Rotini Recipe

Name: Creamy Spinach Artichoke Rotini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 oz rotini pasta; 2 cups fresh spinach; 1 can artichoke hearts, drained and chopped; 2 cups heavy cream; 1 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; 2 cloves garlic, minced; Salt and pepper to taste; 1 tbsp olive oil

Ingredients

Scale

12 oz rotini pasta
2 cups fresh spinach
1 can artichoke hearts, drained and chopped
2 cups heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 cloves garlic, minced
Salt and pepper to taste
1 tbsp olive oil

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Instructions

Start by boiling a large pot of salted water. Add the rotini and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the chopped artichoke hearts and spinach. Cook for 2-3 minutes, or until the spinach wilts.
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and half of the mozzarella cheese, mixing until melted and creamy.
Add the cooked rotini to the skillet and toss to combine, ensuring the pasta is well coated. Season with salt and pepper to taste.
Sprinkle the remaining mozzarella cheese on top and let it melt slightly, about 2 minutes.
Serve hot, garnished with extra Parmesan if desired, and enjoy!

Prep Time: 10
Cook Time: 20