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spinach and artichokes with pasta on plate
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Spinach Artichoke Pasta

This gluten-free Spinach Artichoke Pasta recipe makes for a simple vegetarian dish. An easy and delicious one-pot meal! Dairy-free, vegan.
Course Main Course
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Calories 444kcal
Author Tessa

Ingredients

  • 2 - 14oz cans artichoke hearts, drained and quartered
  • 4 tablespoons olive oil divided
  • 12 oz gluten-free capellini or spaghetti
  • ½ onion, finely chopped
  • 4 cloves garlic, minced
  • 1 cup pasta water
  • 8 cups fresh spinach
  • ¼ teaspoon red chili flakes
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons lemon juice (one lemon)
  • salt and pepper to taste
  • red chili flakes, for garnish

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Place artichoke hearts  evenly onto baking sheet and toss with 2 tablespoons olive oil. Season with salt and pepper.  Bake for 18-20 minutes. Remove from oven and set aside.
  • Add water to a large pot or saucepan and bring to a boil. Cook pasta as instructed on packaging. Drain pasta and reserve 1 cup of pasta water. Rinse pasta with cold water and set aside.
  • Return pan to stove over medium heat. Add remaining 2 tablespoons olive oil and warm. Add onions and cook, stirring occasionally until they start to become soft and translucent.  Then add garlic and cook for one minute. Add pasta water, then spinach and red chili flakes. Season with ¼ teaspoon salt and ½ teaspoon pepper. Cook, stirring, until spinach has wilted. Fold in artichokes and pasta. Remove from heat and stir in lemon juice. Season with additional salt and pepper, to taste. Garnish with additional red chili flakes if desired.

Nutrition

Calories: 444kcal | Carbohydrates: 67g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Sodium: 248mg | Potassium: 381mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5666IU | Vitamin C: 22mg | Calcium: 72mg | Iron: 3mg