Best 3 Spinach Artichoke Whole Wheat Penne Recipes

Indulge in the symphony of flavors and textures with our Spinach Artichoke Whole Wheat Penne, a delectable dish that tantalizes your taste buds. This culinary masterpiece combines the vibrant green of spinach, the nutty richness of artichoke hearts, and the hearty goodness of whole wheat penne pasta. Tossed in a creamy Alfredo sauce, it's a harmonious blend that will leave you craving more.

Our recipe section offers variations to suit every palate. Craving a vegetarian delight? Try our Spinach Artichoke Stuffed Shells, where tender pasta shells are filled with a savory spinach and artichoke mixture, baked to perfection. For a cheesy extravaganza, dive into our Spinach Artichoke Dip, a hot and bubbly appetizer that will be the star of any gathering.

For a lighter option, our Spinach Artichoke Salad features crisp greens tossed with artichoke hearts, red onion, and a tangy dressing. And if you're in the mood for a handheld treat, prepare our Spinach Artichoke Pinwheels, flaky puff pastry filled with a creamy spinach and artichoke filling.

Each recipe is meticulously crafted to ensure success in your kitchen. Detailed instructions, helpful tips, and stunning food photography guide you through the cooking process, making every dish a culinary triumph. Welcome to a world of spinach and artichoke delights!

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH ARTICHOKE PENNE PASTA RECIPE BY TASTY

Spinach Artichoke Penne Pasta Recipe by Tasty image

Here's what you need: olive oil, spinach, artichoke heart, cream cheese, garlic powder, salt, pepper, milk, penne pasta

Provided by Tasty

Categories Dinner

Yield 3 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
5 oz spinach
1 cup artichoke heart, drained
16 oz cream cheese, softened
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
2 cups milk
4 cups penne pasta, cooked

Steps:

Heat oil in a large pot over medium heat. Add spinach, cooking until wilted, then add artichoke hearts, cooking for 1 minute.
Add cream cheese until melted, stirring until there are no lumps.
Sprinkle in garlic powder, salt, pepper, and milk, stirring until smooth.
Add pasta and mix until pasta is evenly coated.
Nutrition Calories: 1589 Fat: 71 grams Carbs: 190 grams Fiber: 11 grams Sugars: 20 grams Protein: 46 grams
Enjoy!

Nutrition Facts : Calories 1589 calories, Carbohydrate 190 grams, Fat 71 grams, Fiber 11 grams, Protein 46 grams, Sugar 20 grams

SPINACH ARTICHOKE PIE

Spinach Artichoke Pie image

Spinach is an abundant vegetable grown here in our state. I make this side dish often when spinach is in season.

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 6-8 servings.

Number Of Ingredients 10

Ingredients

3 tablespoons vegetable oil, divided
1/4 cup dry bread crumbs
1/2 pound fresh mushrooms, sliced
1 pound fresh spinach, chopped and cooked
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and quartered
1 cup day-old bread cubes
1-1/4 cups shredded cheddar cheese, divided
1 jar (4 ounces) diced pimientos, drained
2 large eggs, beaten
1/4 to 1/2 teaspoon garlic powder

Steps:

Brush the bottom and sides of a 9-in. pie plate with 2 tablespoons oil; sprinkle with bread crumbs. Set aside. , In a skillet, saute mushrooms in remaining oil; drain. Remove from the heat. Squeeze spinach dry; add to mushrooms. Stir in artichokes, bread cubes, 1 cup of cheese, pimientos, eggs and garlic powder; stir well. , Spoon into the prepared pie plate. Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until the cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 210 calories, Fat 16g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 302mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 9g protein.

SPINACH AND ARTICHOKE BAKED WHOLE GRAIN PASTA

Spinach and Artichoke Baked Whole Grain Pasta image

Provided by Rachael Ray : Food Network

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 (10-ounce) boxes frozen spinach
Salt
1 pound whole wheat or whole grain penne pasta or macaroni (any short cut pasta)
2 tablespoons extra-virgin olive oil
1 large shallot, chopped
4 cloves garlic, finely chopped or grated
1 (10-ounce) box frozen artichoke hearts, defrosted, halved, pat dry
1/2 cup dry white wine
4 tablespoons butter
3 slightly rounded tablespoons flour
2 cups milk
Freshly ground black pepper
Freshly grated nutmeg
5 ounces Gruyere cheese, shredded (about 1 1/2 cups)
1 cup shredded Parmigiano-Reggiano cheese

Steps:

Position the oven rack in center of the oven. Preheat the oven to 375 degrees F.
Defrost the spinach in the microwave. Drain, then dry the spinach out as much as possible by wringing it out in a clean kitchen towel.
Bring a saucepot of water to a boil. Add salt. Add the pasta and cook according to package directions for al dente.
Meanwhile, heat 2 tablespoons extra-virgin olive oil in a small skillet over medium to medium-high heat and add the shallots and garlic and cook 2 to 3 minutes. Add the artichokes and cook until they are lightly brown. Add the wine to deglaze the pan.
While the artichokes and pasta cook, in a saucepot over medium to medium-high heat, add the butter. When melted, whisk in the flour for 1 minute or so, then whisk in the milk and season with salt, pepper and a little nutmeg. Cook 5 to 6 minutes, or until thick enough to coat the back of a spoon, adjust the seasonings and stir in the Gruyere cheese. Combine the sauce with the spinach, pasta, and artichoke and stir until just combined. Transfer the mixture to a baking dish and cover with the remaining cheese. Cool and store for a make-ahead meal.
Bake on a baking sheet 45 minutes or until brown and bubbly on top.

Tips:

Prep Ingredients: Before you start cooking, measure and prep all the ingredients. This will make the cooking process smoother and faster.
Fresh Ingredients: Use fresh spinach and artichoke hearts for the best flavor and texture. If using frozen spinach, thaw and squeeze out excess water before using.
Cook Pasta Al Dente: Cook the whole wheat penne pasta according to the package instructions, but aim for al dente (slightly firm to the bite) texture.
Use Quality Cheese: Opt for a good quality Parmesan cheese and shredded mozzarella cheese for the best flavor and melting properties.
Don't Overcook Vegetables: Sauté the spinach and artichoke hearts just until tender. Overcooking can make them mushy and lose their vibrant color.
Season to Taste: Taste the sauce before serving and adjust the seasoning as needed. Add more salt, pepper, garlic powder, or Italian seasoning to your preference.

Conclusion:

This spinach artichoke whole wheat penne recipe is a delicious and easy-to-make dish that's perfect for busy weeknight dinners or casual gatherings. The combination of creamy spinach artichoke sauce, tender pasta, and melted cheese creates a flavorful and satisfying meal. By following these tips and tricks, you can ensure that your spinach artichoke whole wheat penne turns out perfectly every time. Remember to use fresh ingredients, cook the pasta al dente, and season the sauce to your liking. Enjoy this delectable dish as a main course or a comforting side.