Creamy Spinach and Artichoke Linguine Recipe

All along, I intended to tell you about this linguine.

When do I ever stick strictly to the title? Not often. Still, this time I genuinely meant to talk about the pasta.

Instead, I went upstairs to wash my face and get comfortable to write what I affectionately call my ridiculous little blog. As I washed my face I felt something strange under my feet — my socks were wet. Within seconds it became obvious: I was standing in water, and a splash of soap had gone into each eye. I turned off the water and nearly went blind from the burn. And I was still standing in inches of water. Inches.

Yes, I know I can be dramatic. But this really was a lot of water. I stood there and laughed, because I had no idea what else to do. The pipes beneath the sink had obviously sprung a leak. The flood ruined about fifty-something tiny hotel shampoo bottles (we travel a lot), but somehow spared my Clarisonic charger. It wasn’t an impossible clean-up, but it was certainly absurd — and you all know how I feel about messes.

My husband, bundled under four blankets and three pillows, barely stirred. I’m pretty sure he opened one eye, looked at me, and went right back to sleep. I was mildly excited to see his reaction at 5 a.m., if only to watch him register the chaos.

I solved the immediate problem by spreading about a dozen towels across the bathroom floor and giggling uncontrollably. For some reason the randomness of it all struck me as hysterical — better than having a midnight meltdown, which is thankfully a rare event around here.

Anyway, back to the pasta. This dish is basically my favorite spinach-artichoke dip spun through linguine. It feels a little healthier than the dip (depending on how you define healthy), and it’s incredibly quick to make. It’s a fun twist that blends two of my favorite things: a creamy, cheesy sauce and simple pasta.

If you want to add a pop of color, stir in some roasted red peppers — it brightens the plate and gives it a festive touch. Or skip that and pour yourself a glass of red wine to enjoy with the meal. Either way, this is comfort food you can make on a weeknight without much fuss.

Spinach and Artichoke Linguine

Ingredients

• 1/2 pound whole wheat linguine
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 shallots, diced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 garlic cloves, minced
• 8 ounces fresh spinach
• 1 12-ounce jar marinated artichokes, drained and coarsely chopped
• 1/2 cup ricotta cheese
• 1/3 cup freshly grated Parmesan cheese, plus more for topping
• 3 tablespoons mascarpone cheese

Instructions

1. Bring a pot of water to a boil and cook the pasta according to package directions. Drain when tender.
2. Meanwhile, heat a large skillet over medium-low heat. Add the olive oil and butter. Stir in the diced shallots with the salt and pepper and cook about 5 minutes, until softened.
3. Add the spinach and toss to coat, stirring until wilted. Add the minced garlic and cook for 30 seconds.
4. Add the chopped artichokes and cook another 5 minutes until everything is warm.
5. Stir in the ricotta, mascarpone, and Parmesan until the sauce is combined and creamy.
6. Toss the drained pasta into the skillet and mix thoroughly so the linguine is coated with the spinach and artichoke mixture. Serve immediately, topped with extra Parmesan if desired.

And that’s that.