One-pot spinach and artichoke pasta

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4-6 servings

All you need is one pot and 25 minutes to make this easy weeknight dinner.


  • 1 pound penne pasta
  • 2 Vidalia onions, thinly sliced
  • 4 garlic cloves, minced
  • Pinch of red pepper flakes
  • 5 ounces baby spinach
  • 1 pound frozen artichoke hearts
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 1/2 cups water
  • 1/2 cup white wine
  • 1 (12-ounce) can evaporated milk
  • 1/2 cup parmesan cheese
  • 2 tablespoons freshly squeezed lemon juice


  1. In a large pot, combine the pasta, onions, garlic, red pepper flakes, baby spinach, artichoke hearts, olive oil, salt, black pepper, water, wine, and evaporated milk. Bring to a boil over medium-high heat and let simmer, stirring often, until the noodles are cooked to desired consistency and the sauce has thickened, about 12-15 minutes.
  2. Remove from the heat and stir in the parmesan cheese and lemon juice. Season to taste with salt and black pepper. Allow to sit for 5 minutes, stir again, and then serve warm.