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fettuccine in pale Alfredo sauce with wilted green spinach and quartered cooked artichoke hearts folded among the noodles in a plain bowl
Melissa Hart

Spinach Artichoke Alfredo

Drain the artichokes and blot them before adding them to the skillet, because their packing liquid can thin a sauce that already has plenty of dairy. Spinach needs a brief cook to wilt and lose its excess water. Fold both vegetables through the Alfredo gently so their shapes remain visible among the noodles. This is a stovetop pasta, with the familiar spinach-artichoke flavor spread through a smooth Parmesan sauce. Serve it while the coating can still slide between the strands instead of waiting for it to thicken like a baked dip.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz dry fettuccine
  • 1 tbsp fine salt for pasta water
  • 2 tbsp unsalted butter
  • 2 garlic cloves minced
  • 6 oz baby spinach
  • 1 cup canned artichoke hearts drained, blotted and quartered
  • 1/2 cup heavy cream
  • 3/4 cup whole milk
  • 2/3 cup freshly finely grated Parmesan
  • 1/4 tsp fine salt for sauce
  • 1/4 tsp black pepper

Method
 

  1. Cook fettuccine in water with the tablespoon salt until 1 minute short of the package time. Reserve 1 cup pasta water before draining.
  2. Meanwhile, melt butter in a large skillet over medium-low heat and stir garlic for 30 seconds. Add spinach in handfuls and cook for 2 to 3 minutes until wilted and excess moisture evaporates.
  3. Add artichokes, cream, milk, sauce salt and pepper and simmer gently for 2 minutes. Add pasta and 1/4 cup reserved water and toss for 1 to 2 minutes until tender.
  4. Remove from heat and stir in Parmesan gradually, folding gently to keep the artichokes intact.
  5. Loosen with more pasta water if needed and serve with spinach and artichoke pieces distributed through the noodles.