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Spinach, Artichoke, and White Bean Pasta
with green beans

Active: 35 Total: 35

We took inspiration from this member favorite when planning this meal. Creamy spinach and artichokes make a perfectly rich and flavorful pasta sauce. 



Spinach, Artichoke, and White Bean Pasta:
  • Pasta, penne - 8 oz (sub any pasta shape)
  • Cheese, parmesan - 2 oz , shredded (plus extra for serving)
  • Garlic - 2 cloves , chopped
  • Artichoke hearts, frozen or canned - 12 oz
  • Lemon zest - 1 tsp
  • Beans, white or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Baby spinach - 8 oz
  • Butter - 1 Tbsp
  • Flour, all-purpose - 1 Tbsp
  • Stock, any type - 1 1/2 cups
  • Cream cheese - 4 oz
  • Red pepper flakes (opt) - for serving
Green Beans:
  • Green beans - 12 oz , trimmed
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 1 tsp


  1. Pasta - (If prepping right before cooking, get oven heating first.) Boil according to package directions. If prepping ahead, toss with some oil to help prevent sticking. (Can be done up to 5 days ahead)

  2. Green beans / Cheese / Garlic / Artichoke hearts - Prep as directed and store separately. (Can be done 5 days ahead)

  3. Lemon zest - Prep as directed.

  4. Beans - Drain and rinse.

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  1. Heat oven to 425F / 218C degrees. Toss green beans with cooking oil (portion for beans) and season with some salt and pepper. Spread out on a baking sheet and roast until beans are tender, ~15 minutes. Toss beans with lemon juice.

  2. While green beans roast, heat a deep saute pan with cooking oil (portion for pasta) over medium heat. Add garlic and artichoke hearts to heated oil. Saute until garlic is fragrant, 1-2 minutes. Add spinach and a pinch of salt. Saute until spinach is wilted and most of the liquid has cooked off, 3 to 4 minutes. Transfer spinach mixture to a bowl and set aside. 

  3. Wipe out the pan and return to medium heat. Add butter. When butter is melted and bubbly, sprinkle flour over the butter and stir until no dry spots remain. Slowly whisk in stock and bring to a gentle simmer. Simmer until thickened slightly, ~3-4 minutes.

  4. Reduce heat to low and add cream cheese and parmesan. Stir until cheeses have melted. Fold in spinach mixture, beans, pasta, and lemon zest. Taste and season with some salt and pepper.

  5. Divide pasta among serving plates. Serve pasta with green beans on the side and red pepper flakes (if using) to sprinkle over top. Enjoy!



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