Spinach and Artichoke Pasta

Use this creamy pasta dish as a gateway to introduce new vegetables to your kids, like antioxidant-rich artichokes. It’s delicious and packed with nutrients – including fiber, folate, magnesium, potassium, calcium, zinc, and vitamins C and D.

Little helpers can add and stir ingredients this recipe, just be sure everyone washes their hands before getting started.

1 lb whole wheat pasta (cooked, drained)
2 T olive oil (or vegetable oil)
1⁄2 onion (medium, sliced)
14 oz artichoke hearts (canned, drained, rinsed, and chopped)
2 c spinach
2 clv garlic (chopped)
1 c lowfat or nonfat milk
1⁄2 c plain lowfat or nonfat yogurt
2 T lowfat or nonfat cream cheese
parmesan cheese (shredded, to taste)
salt and pepper to taste
Yield amount
6 Servings
Preparation time
10 minutes
Cooking time
10 minutes
Total time
20 minutes
  1. Wash hands and then rinse the spinach before getting started.
  2. In a large pan, heat oil over medium heat, heat the oil. Add the onions and cook for 1-2 minutes or until starting to soften.
  3. Add the garlic and spinach and cook for 1-2 minutes.
  4. Add the artichoke hearts and cook until heated through.
  5. Turn the heat to low and add the remaining ingredients except for the parmesan, stirring to combine. Once the sauce is combined, add the cooked pasta.
  6. Stir to coat the pasta. If the sauce is thin, let it cook on low for about 5 minutes, or until thickened.
  7. Top with parmesan and enjoy!

*Make this recipe ahead and freeze in a resealable bag for up to 6 months. To re-heat, remove from the bag and heat in a pot on low heat until warmed through, about 10 minutes.

*Add other vegetables like cooked carrots, red bell pepper, or corn.

 Equipment you’ll need:

  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Strainer
  • Can opener
  • Spoon
  • Large pot