Spinach Artichoke Pasta with Panko Breadcrumbs


Do you like spinach artichoke dip?

I do! And this spinach artichoke pasta with panko breadcrumbs was as a big hit in my house for all three of us! We are talking spinach and artichoke dip, mixed in with pasta! You really can’t go wrong with a combination like that.

We tend to eat more pasta in the winter–I think it just offers us comfort in the cold Chicago winters! I liked that this pasta had artichokes & spinach in it–great way to get my son to eat those healthy veggies.


Warning: This recipe makes a lot of food–enough to feed a large group or have leftovers if you are feeding a smaller family. I also think it tastes best hot off the stove but still tasted good a couple of days later.



Spinach Artichoke Pasta with Panko Breadcrumbs

Prep time: 

Cook time: 

Total time: 

Serves: A group

Spinach artichoke dip all wrapped up in a yummy pasta dish.
  • 6 Tablespoons Butter
  • 4 cloves Garlic, minced
  • 2 bags Baby Spinach
  • 2 cans Artichoke Hearts in water, drained and halved
  • 3 Tablespoons Flour
  • 3 cups Whole Milk
  • ¼ teaspoons Cayenne Pepper
  • Salt And Pepper, to taste
  • ½ cups Parmesan Cheese, grated
  • 1-½ cup Mozzarella, grated
  • 12 ounces, weight Penne, cooked al dente (you could use other small pasta)
  • ½ cup Panko Breadcrumbs
  • Crushed Red Pepper, To Taste (optional)
  1. Melt 2 tablespoons butter in a large pot. Add garlic and spinach and stir until the spinach begins to wilt (about 2 minutes). Remove spinach and set aside.
  2. Add 2 tablespoons butter to the same pot and raise the heat to high. Put the halved artichokes in the pot and stir it around until they start to show color (about 2 minutes). Remove the artichokes from the pot and set aside.
  3. Reduce the heat to low and add 2 tablespoons butter to the pot. Once melted, sprinkle the flour in and whisk until combined. Pour in milk and continue to whisk until combined.
  4. Let it cook for 3 to 4 minutes (should start to thicken). Add Parmesan, Mozzarella, a small dash of salt and pepper and the cayenne pepper. Stir to melt.
  5. Add pasta and artichokes and mix well.
  6. Gently fold in spinach, and then pour the pasta into a serving bowl.
  7. Sprinkle the top with crushed red pepper flakes and panko breadcrumbs.
  8. Serve warm with Italian bread and a light salad.
This recipe makes a large dish, which my family of three could not eat in one sitting. It was good as leftovers but my suggestion is to use it over a couple of days when it is freshest. Sub whole wheat pasta for a little healthier version. You could also use 1% milk instead of whole milk.

Slightly adapted from Tasty Kitchen

Lets get cooking!


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