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Spinach and Artichoke Linguine

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  • 1/2 pound whole wheat linguine
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 shallots diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 garlic cloves minced
  • 8 ounces fresh spinach
  • 1 12-ounce jar of 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


  • Bring water to a boil and prepare pasta according to directions.
  • Heat a large skillet over medium-low heat and add olive oil and butter. Add in shallots, salt and pepper and cook for about 5 minutes, just until soft. Add in spinach and toss well to coat, stirring until completely wilted, then add in garlic and cook for 30 seconds. Add in artichokes and stir, cooking for another 5 minutes so everything is warm. Stir in ricotta, mascarpone and parmesan, mixing until combined.
  • Once pasta has been drained, add it to the skillet and toss thoroughly with the spinach and artichoke mixture. Serve immediately with extra cheese!

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