Spinach and Artichoke Alfredo Spaghetti

• 8 oz spaghetti
• 2 cups fresh spinach, chopped
• 1 cup marinated artichoke hearts, chopped
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente.
2. 2 While the pasta cooks, heat olive oil and butter in a large skillet over medium heat.
3. 3 Add minced garlic and sauté until fragrant, about 1 minute.
4. 4 Stir in heavy cream, Parmesan cheese, black pepper, salt, and nutmeg. Cook, stirring constantly, until sauce thickens slightly, about 5 minutes.
5. 5 Add chopped spinach and artichoke hearts to the sauce. Cook until spinach is wilted.
6. 6 Drain the pasta and add it to the skillet with the sauce. Toss to coat.
7. 7 Serve immediately, garnished with fresh parsley.

Equipment

• Large pot
• Large skillet
• Colander

Variations

• Add cooked chicken or shrimp for a heartier meal.
• Substitute half the heavy cream with chicken broth for a lighter version.

Substitutions

• Use frozen spinach, thawed and well-drained, if fresh isn't available.
• Substitute artichoke hearts with roasted red peppers for a different flavor profile.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• Reserve a bit of pasta water to thin out the sauce if it's too thick.
• For extra richness, add a splash of white wine to the sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or milk to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop, adding a bit of milk to loosen the sauce.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pair with a glass of crisp white wine.

FAQ