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Artichoke Florentine Pasta

Dive into this creamy Artichoke Florentine Pasta that'll have you coming back for seconds! A delightful blend of artichoke hearts and spinach, this dish is perfect for a cozy night in or a dinner party with friends.

45 minutes

Artichoke Florentine Pasta

45 minutes


for 6 servings

  • 1 ¾ cups finely chopped fresh spinach (70 g), divided
  • ¼ cup finely chopped fresh parsley (10 g)
  • 4 teaspoons Campbell’s FlavorUp!™ Caramelized Onion & Burgundy Wine Cooking Concentrate
  • ¼ cup grated parmesan cheese (15 g), plus 2 tablespoons, divided, plus more for garnish
  • 2 cloves garlic
  • 1 lemon, juiced
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes, optional
  • ¼ cup olive oil (60 mL), plus 2 tablespoons, divided
  • 1 cup canned artichoke hearts (175 g), quartered and stemmed, divided
  • ¼ cup crème fraîche (60 g), plus 2 tablespoons, or sour cream
  • 16 oz dried fusilli pasta (450 g), cooked according to package instructions, drained, and kept at room temperature

Nutrition Info

  • Calories 294
  • Fat 16g
  • Carbs 28g
  • Fiber 1g
  • Sugar 1g
  • Protein 8g

Estimated values based on one serving size.

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  1. In a medium bowl, combine ¼ cup (10 g) spinach, the parsley, Campbell’s FlavorUp!™ Caramelized Onion & Burgundy Wine Cooking Concentrate, 2 tablespoons of Parmesan cheese, the garlic, lemon juice, black pepper, red pepper flakes, 2 tablespoons of olive oil, and the crème fraîche. Stir until smooth and light in color.
  2. In a medium saucepan over medium heat, sauté the remaining 1½ cups (60 g) of spinach until wilted, 1–2 minutes. Remove the spinach from the pan.
  3. Heat the remaining ¼ cup (60 ml) olive oil in the same pan over medium-high heat until shimmering. Add ½ cup (85 g) of the artichoke hearts and fry until golden brown, 3–5 minutes. Transfer to a paper towel-lined plate to drain.
  4. To the same pan, add the cooked pasta, remaining ¼ cup Parmesan cheese, remaining ½ cup artichoke hearts, the sautéed spinach, and the sauce and toss until well-combined.
  5. Divide the pasta among serving bowls and garnish with the fried artichoke hearts and more Parmesan cheese.
  6. Enjoy!
Artichoke Florentine Pasta