Spinach Dip Pasta

Ingredients

• 450 g pasta (cooked until al dente)
• 0.5 cup pasta water (reserved from cooking pasta)
• 2 tbsp butter
• 0.5 onion (diced)
• 5 garlic cloves (minced)
• 1.5 cup heavy cream
• 125 g cream cheese (1/2 a block)
• 4 cup spinach (a really big handful)
• 0.5 cup artichoke hearts
• 1 cup mozzarella (grated)
• 1 tsp salt
• 1 tsp pepper
• 1 tsp italian seasoning
• red pepper flakes (pinch)
• 0.25 lemon juice (from 1/4 lemon)
• 1 tbsp fresh parsley (minced)

Steps

1. 1

   Dice the half onion and mince the 5 garlic cloves. Set these aside for later use.

2. 2

   Bring a pot of water to a boil. Add the 4 cups of spinach and blanch for about 30 seconds, or until it turns bright green.

3. 3

   Remove the spinach from the pot and immediately transfer it to a bowl of ice water to stop the cooking process. After one minute, strain the spinach and set aside.

4. 4

   Prepare a boiling pot of water (you may reuse the spinach water). Add the 450g of pasta and cook until al dente. Reserve at least 1/2 cup of the pasta water before draining.

5. 5

   Drain the pasta and set aside. Tip: Drizzle with a little olive oil to prevent the noodles from sticking together while you prepare the sauce.

6. 6

   In a separate large pan or pot, melt 2 tablespoons of butter over medium heat.

7. 7

   Once the butter is hot, add the diced onions. Sauté for a few minutes until they begin to soften.

8. 8

   Add the minced garlic, 1 teaspoon of Italian seasoning, and a pinch of red pepper flakes to the pan. Cook for another 1-2 minutes until fragrant and the aromatics are softened.

9. 9

   Pour in 1 1/2 cups of heavy cream and bring the mixture to a gentle simmer.

10. 10

    Add the 125g of cream cheese to the simmering cream. Stir constantly until the cheese is completely melted and the sauce is smooth.

11. 11

    Add the blanched spinach, 1/2 cup of artichoke hearts, and the reserved pasta water to the sauce.

12. 12

    Use an immersion blender to blend the sauce directly in the pan until smooth and bright green. If using a regular blender, let the liquid cool slightly first and blend in batches with caution.

13. 13

    Stir in 1 cup of grated mozzarella, salt, pepper, and the juice from 1/4 of a lemon. Taste the sauce and adjust seasonings as needed.

14. 14

    Add the cooked pasta to the sauce and stir well to coat. Garnish with extra mozzarella and fresh minced parsley before serving.

Notes

Blanching the spinach helps preserve its nutrients and bright green color. You can substitute frozen spinach if needed, though the final color may be less vibrant. An immersion blender is highly recommended for safety and convenience when blending the hot sauce.

Nutrition per serving

• main dish
• pasta
• vegetarian
• creamy
• spinach dip
• stovetop
• dinner