Creamy Spinach and Artichoke Pasta

with Parmesan and cavatappi

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Soy

A note about serious food allergies

Sometimes, a classic appetizer deserves a promotion. We've done it with Buffalo flavors and now, we're elevating the gooey goodness of spinach and artichoke dip, the kind scarfed down with crackers and pita bread. Here, cavatappi pasta does our starch work for us, and, boy, are we proud of the results. Rich, creamy, and delightful, we're giving this dish a raise and a bonus.

In Your Box (serves 2)

  • Info
    1 oz. Cream Cheese
  • 2 Garlic Cloves
  • 6 oz. Artichoke Hearts
  • Info
    1 oz. Cheese and Garlic Croutons
  • Info
    6 oz. Cavatappi Pasta
  • ¼ tsp. Red Pepper Flakes
  • 4 oz. Baby Spinach
  • Info
    4 fl. oz. Light Cream
  • Info
    1 oz. Grated Parmesan Cheese
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Medium Oven-Safe Casserole Dish
  • 1 Colander
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Mince garlic. Rinse artichokes. Keep croutons in bag and crush into coarse crumbs.

  • Step 2 - Cook the Pasta

    Cook the Pasta

    Add pasta to boiling water and cook until al dente, 11-13 minutes. Reserve ½ cup pasta water. Drain in a colander and set aside. Reserve pot; no need to wipe clean. While pasta cooks, cook spinach.

  • Step 3 - Cook the Spinach

    Cook the Spinach

    Line a plate with a paper towel. Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add garlic and red pepper flakes (to taste) to hot pan and cook until fragrant, 30 seconds. Add spinach and stir often until just wilted, 1-2 minutes. Transfer to towel-lined plate and let sit 1-2 minutes to remove excess moisture.

  • Step 4 - Make the Sauce

    Make the Sauce

    Return pot used to cook pasta to medium heat. Add cream and pasta water and bring to a simmer. Stir often until reduced by half, 2-3 minutes. Remove pot from burner and stir in cream cheese and half the Parmesan (reserve remaining for topping pasta) until combined. Season with ½ tsp. salt and ¼ tsp. pepper. Stir in cooked pasta, spinach, and artichokes until coated evenly in sauce.

  • Step 5 - Bake the Pasta

    Bake the Pasta

    Transfer pasta mixture to prepared casserole dish and spread into an even layer. Top with remaining Parmesan and crouton crumbs. Bake until top is lightly browned, 8-10 minutes. Rest 5 minutes before serving.

  • Step 6 - Finish the Dish

    Finish the Dish

    Serve pasta family style straight from casserole dish.