Spinach And Artichoke Pasta


  • Prep Time15 mins
  • Total Time35 mins
  • Makes4 servings
Spinach And Artichoke Pasta

(Photo: Carmen Cheung; Produced by: Stephanie Han Kim; Food styling: Eshun Mott; Prop styling: Madeleine Johari)

Toasted panko adds texture and crunch to this savoury, easy pasta dish.


  • 250 g spaghetti, pasta

  • 2 tsp olive oil

  • 1 small onion, thinly sliced

  • 1 142-g pkg baby spinach

  • 1 398-ml can artichoke hearts

  • 3 garlic cloves, minced

  • 1/2 cup vegetable broth

  • 3/4 cup grated Parmigiano-Reggiano cheese

  • 1/2 250-g brick cream cheese, cubed

  • 1 tbsp lemon juice

  • 2 tsp lemon zest

  • 1/2 tsp hot pepper flake

  • 1/3 cup toasted panko, bread crumbs (optional)


  • Cook pasta following package directions, 9 to 10 min. Reserve 1/2 cup pasta water, then drain pasta and return to pot.

  • Heat a large frying pan over medium-high. Add oil, then onion. Cook, stirring occasionally, until just golden, 4 to 5 min. Stir in spinach, artichokes and garlic until spinach starts to wilt, 1 to 2 min.

  • Stir in broth, both cheeses and lemon juice. Stir until cheese melts, then add pasta. If pasta seems dry, stir in 1/4 cup reserved pasta water. Stir until coated. (Add remaining 1/4 cup pasta water if needed.) Stir in lemon zest and pepper flakes. Divide between plates. Sprinkle with toasted panko bread crumbs. Top with more Parmigiano-Reggiano, if desired.

Kitchen tip

Toast panko bread crumbs in a dry frying pan over medium-high until golden brown, 2 to 3 min.

Get more spring pasta recipes.