Spinach Artichoke Pasta

This is a light, fresh pasta dish with added creaminess but not as heavy as a traditional Alfredo sauce.

Spinach Artichoke Pasta

6 ounces of noodles (Linguine, Spaghetti, Angel Hair, etc…whatever you want)
1 Tbsp olive oil
1/2 cup onion, chopped
1 clove garlic, minced
2 cups spinach leaves, packed
1 (14 ounce) can artichoke hearts in water
1/2 cup milk (I use whole milk)
2 Tbsp all-purpose flour
1 tomato, chopped


  1. Cook your desired noodles of choice according to package directions.
  2. Put olive oil in large skillet pan. Add the onions and cook 3 minutes. Add the garlic and spinach, saute until spinach is wilted.
  3. Chop artichoke hearts and add to skillet with juice. Thicken with flour and milk to desired consistency.
  4. Add the chopped tomato. Cook for a short time, leaving the tomato somewhat firm.
  5. Toss sauce with cooked pasta.

This is a nice light pasta dish, the sauce adds creaminess but isn’t as rich as a traditional Alfredo sauce. This is a quick and easy dish and for protein you could add some chicken, which is also very delicious.



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