If you’ve ever thought that spinach and artichoke dip is so delicious it should be a whole meal and not just an appetizer, this rich, satisfyingly savory pasta should be on your to-make list. Pacific Foods® Organic Cream of Mushroom Condensed Soup is the key to the creamy, cheesy sauce, which is studded with flavorful artichokes and grated lemon zest for extra brightness. Not to mention, it comes together in 25 minutes, making it the perfect easy weeknight dish.
Cook pasta according to package directions; drain, reserving 1 1/2 cups pasta water.
While pasta cooks, heat oil and garlic in a large skillet over medium until sizzling, stirring occasionally, about 3 minutes. Add spinach, 1 handful at a time, and cook, stirring constantly, until wilted, about 5 minutes. Add artichokes and cook, stirring constantly, until warmed through, about 3 minutes. Stir in Pacific Foods® Organic Cream of Mushroom Condensed Soup, cream cheese, lemon zest, and 1/2 cup reserved pasta water until melted and creamy, about 3 minutes. Add Parmesan cheese, and stir to melt and incorporate.
Add pasta, tossing constantly, until coated with sauce, adding remaining pasta water, 1/4 cup at time, to reach desired consistency. Serve immediately sprinkled with more Parmesan, and garnish with chopped parsley.
If you don’t have fresh spinach on-hand, frozen also works. Thaw a 10-ounce package of whole leaf frozen spinach, squeeze and dry it, and add it to the skillet with the artichokes. The spinach does not need to be cooked, just warmed through.
For a heartier version of this pasta, shredded chicken is a delicious addition.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.