50+ Hot Spicy Winter Pasta Recipes for You

As the cold winds of winter sweep in, there’s nothing quite like a warm bowl of pasta to provide comfort and nourishment.

Whether it’s a creamy Alfredo, a robust marinara, or a delightful pesto, pasta dishes have an incredible ability to warm the heart and soul during the chilly months.

With a myriad of flavors and ingredients, winter pasta recipes can showcase seasonal vegetables, hearty proteins, and rich sauces that perfectly complement the season’s spirit.

In this article, we’ve compiled a collection of over 50 winter pasta recipes that will help you embrace the cozy vibes of winter while treating your family and friends to delicious meals.

Get ready to dive into an array of comforting dishes that will keep your spirits high and your taste buds satisfied all season long!

50+ Hot Spicy Winter Pasta Recipes for You

As you navigate the winter months, let these 50+ winter pasta recipes be your go-to source for inspiration in the kitchen.

Each recipe is designed to bring warmth and flavor to your table, whether you’re hosting a gathering or enjoying a quiet evening at home.

With the versatility of pasta and the richness of winter ingredients, you can create meals that are both comforting and satisfying.

From hearty baked zitis to creamy sauces and vibrant veggie options, the possibilities are endless.

So, gather your loved ones, don your favorite sweater, and get ready to indulge in the comforting embrace of winter pasta dishes that are sure to become new favorites in your recipe repertoire.

Creamy Butternut Squash and Sage Pasta

This hearty winter pasta dish combines the sweet, nutty flavors of roasted butternut squash with earthy sage, creating a comforting meal that’s perfect for chilly nights. The creamy sauce coats the pasta, giving every bite a rich and satisfying taste. This recipe is easy to prepare but delivers a gourmet flair that will impress anyone at your dinner table.

Ingredients:

• 12 oz pasta (penne or rigatoni)
• 1 small butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• ½ cup heavy cream
• 1 cup vegetable broth
• ¼ cup grated Parmesan cheese
• 8 fresh sage leaves
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 25-30 minutes, until tender and slightly caramelized.
2. Cook the pasta according to package instructions. Drain and set aside.
3. In a large skillet, sauté the diced onion and garlic in a tablespoon of olive oil until softened. Add the roasted butternut squash and stir to combine.
4. Pour in the vegetable broth and bring to a simmer. Let it reduce for a few minutes, then add the heavy cream and grated Parmesan. Stir to create a creamy sauce.
5. Add the cooked pasta to the skillet and toss to coat in the sauce.
6. Fry the sage leaves in a small amount of olive oil until crispy, then garnish the pasta with them.
7. Season with salt and pepper to taste. Serve immediately with extra Parmesan.

This creamy butternut squash pasta is a comforting winter meal that’s perfect for cozy evenings at home. The sage adds a crispy, aromatic touch that elevates the dish, making it both delicious and satisfying.

Kale and Mushroom Whole Wheat Pasta

Packed with winter greens and mushrooms, this dish is a flavorful and nutritious option for cold-weather dinners. The earthy mushrooms complement the slightly bitter kale, while whole wheat pasta adds a nutty, hearty base. This is a perfect vegetarian pasta that’s both wholesome and hearty for winter nights.

Ingredients:

• 12 oz whole wheat pasta
• 2 tbsp olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 8 oz cremini or shiitake mushrooms, sliced
• 4 cups kale, chopped and stems removed
• ½ cup vegetable broth
• ¼ cup grated Parmesan cheese (optional)
• Red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Cook the whole wheat pasta according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Sauté the onions until soft and golden, about 5 minutes. Add the garlic and cook for another minute.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 7-10 minutes.
4. Add the kale to the skillet along with a splash of vegetable broth. Cook until the kale is wilted and tender, about 5 minutes.
5. Toss the cooked pasta into the skillet with the mushrooms and kale. Stir to combine, adding more broth if needed to keep the pasta moist.
6. Sprinkle with grated Parmesan and red pepper flakes for extra flavor, if desired. Adjust seasoning with salt and pepper.

This kale and mushroom whole wheat pasta offers a satisfying mix of textures and earthy flavors. The nutrient-rich kale and mushrooms make this dish both healthy and hearty, perfect for winter meals when you crave something filling and flavorful.

Sausage and Broccoli Rabe Orecchiette

This rustic Italian dish pairs savory sausage with slightly bitter broccoli rabe, creating a bold contrast of flavors. Orecchiette, with its unique shape, is perfect for catching all the delicious bits of sausage and greens. The dish is finished with a hint of red pepper flakes and Parmesan for a satisfying and warming winter meal.

Ingredients:

• 12 oz orecchiette pasta
• 1 lb Italian sausage (spicy or mild)
• 1 bunch broccoli rabe, chopped
• 2 tbsp olive oil
• 4 cloves garlic, minced
• ½ tsp red pepper flakes (optional)
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the chopped broccoli rabe and blanch for 2-3 minutes, until bright green and tender. Remove with a slotted spoon and set aside, keeping the water boiling to cook the pasta.
2. Cook the orecchiette in the same pot according to the package directions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Remove the sausage from its casing and cook, breaking it apart with a spoon, until browned and fully cooked.
4. Add the garlic and red pepper flakes to the skillet and sauté for 1 minute, until fragrant.
5. Add the blanched broccoli rabe and toss everything together, cooking for another 3 minutes.
6. Add the cooked orecchiette to the skillet and toss to combine. Sprinkle with Parmesan cheese and season with salt and pepper to taste.

This sausage and broccoli rabe orecchiette is a robust, flavorful pasta dish that balances the richness of the sausage with the bitterness of broccoli rabe. It’s the perfect way to enjoy a warm, hearty meal during the cold winter months.

Pasta with Roasted Brussels Sprouts and Bacon

This winter pasta combines the smoky flavor of crispy bacon with the caramelized sweetness of roasted Brussels sprouts, creating a deliciously balanced dish. The roasted sprouts bring a slightly nutty flavor, while the bacon adds richness and depth. Finished with a sprinkle of Parmesan, this recipe is a perfect choice for a cozy winter dinner.

Ingredients:

• 12 oz pasta (fusilli or farfalle work well)
• 1 lb Brussels sprouts, halved
• 4 slices bacon, chopped
• 2 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the Brussels sprouts in olive oil, season with salt and pepper, and spread them out on a baking sheet. Roast for 25-30 minutes, shaking the pan halfway through, until golden and caramelized.
2. Meanwhile, cook the pasta according to package directions. Drain and set aside.
3. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
4. In the same skillet, sauté the onion in the bacon fat until soft and translucent. Add the garlic and cook for another minute.
5. Add the roasted Brussels sprouts and cooked pasta to the skillet, tossing to combine with the onions and garlic.
6. Stir in the crispy bacon and Parmesan cheese. Season with salt and pepper to taste.
7. Serve warm, garnished with extra Parmesan if desired.

This roasted Brussels sprouts and bacon pasta is a flavorful, comforting dish perfect for the colder months. The combination of crispy bacon and caramelized sprouts creates a hearty and satisfying meal that will warm you up on any winter evening.

Creamy Spinach and Ricotta Stuffed Shells

These baked pasta shells filled with creamy ricotta and spinach are the perfect winter comfort food. Topped with marinara sauce and melted mozzarella, this dish is both rich and satisfying. The combination of spinach and ricotta provides a velvety texture that balances beautifully with the tangy tomato sauce.

Ingredients:

• 12 oz jumbo pasta shells
• 2 cups ricotta cheese
• 1 egg
• 2 cups spinach, cooked and chopped
• 1 cup shredded mozzarella cheese
• 2 cups marinara sauce
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tsp dried oregano
• 1 tsp garlic powder

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions, drain, and set aside to cool.
2. In a large bowl, mix the ricotta, egg, chopped spinach, Parmesan, garlic powder, oregano, salt, and pepper.
3. Spread 1 cup of marinara sauce in the bottom of a baking dish.
4. Stuff each pasta shell with the ricotta-spinach mixture and arrange them in the dish.
5. Pour the remaining marinara sauce over the stuffed shells and sprinkle mozzarella cheese on top.
6. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
7. Let it cool for a few minutes before serving.

These creamy spinach and ricotta stuffed shells are perfect for a cozy winter night. The warm, gooey cheese and rich tomato sauce make this a comforting meal that will satisfy everyone at the table.

Pumpkin Alfredo Fettuccine

This pumpkin alfredo is a twist on the classic alfredo sauce, adding a subtle sweetness and depth from the pumpkin. Combined with fettuccine, this creamy and decadent dish feels like a hug in a bowl, perfect for colder days. The pumpkin flavor, along with a hint of nutmeg, makes this pasta ideal for a festive winter dinner.

Ingredients:

• 12 oz fettuccine
• 1 cup pumpkin puree
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 tbsp butter
• 2 cloves garlic, minced
• ¼ tsp ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Cook the fettuccine according to package instructions. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
3. Stir in the pumpkin puree, heavy cream, and nutmeg. Cook for 3-4 minutes, stirring frequently.
4. Add the grated Parmesan cheese and continue to cook until the sauce is smooth and creamy, about 5 minutes. Season with salt and pepper to taste.
5. Toss the cooked fettuccine in the pumpkin alfredo sauce, ensuring the pasta is well coated.
6. Garnish with fresh parsley and serve immediately, with extra Parmesan on the side if desired.

Pumpkin alfredo fettuccine is a rich, luxurious dish perfect for winter nights. The creamy sauce has a unique twist thanks to the pumpkin, making it a comforting yet elegant meal for the season.

Lemon Garlic Shrimp Linguine

This refreshing yet hearty pasta dish combines the zesty flavor of lemon with the rich taste of garlic butter and tender shrimp. It’s a wonderful winter meal that feels light yet comforting, with the garlic and lemon providing warmth while the shrimp adds a delicious seafood twist. Perfect for a cozy dinner when you want something quick but elegant.

Ingredients:

• 12 oz linguine
• 1 lb shrimp, peeled and deveined
• 4 cloves garlic, minced
• 3 tbsp butter
• 2 tbsp olive oil
• Zest and juice of 1 lemon
• ¼ cup white wine (optional)
• ¼ cup fresh parsley, chopped
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Cook the linguine according to package instructions. Drain and set aside, reserving ¼ cup of pasta water.
2. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the shrimp to the skillet, season with salt, pepper, and red pepper flakes (if using), and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the remaining butter, lemon zest, lemon juice, and white wine (if using). Simmer for 2-3 minutes to reduce slightly, then add the reserved pasta water.
5. Toss the cooked linguine into the skillet with the lemon-garlic sauce, stirring to coat evenly. Add the shrimp back into the skillet and mix well.
6. Garnish with fresh parsley and serve immediately.

This lemon garlic shrimp linguine is a perfect balance of bright citrus flavors and rich garlic butter, making it a delightful dish to enjoy during winter. The shrimp adds a satisfying protein, while the lemon keeps the dish light and refreshing.

Pasta e Fagioli (Italian Bean and Pasta Soup)

Pasta e Fagioli is a traditional Italian winter soup that’s rich, hearty, and packed with flavors. This comforting dish combines small pasta, beans, and a flavorful tomato broth for a warming and filling meal that’s perfect for cold evenings. It’s simple yet incredibly satisfying, offering both warmth and nourishment.

Ingredients:

• 12 oz ditalini or small pasta
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable or chicken broth
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute.
2. Stir in the diced tomatoes, beans, oregano, thyme, and red pepper flakes. Let the mixture simmer for 5 minutes.
3. Pour in the broth and bring to a boil. Lower the heat and let the soup simmer for 10-15 minutes to allow the flavors to meld.
4. In a separate pot, cook the pasta according to package directions. Drain and set aside.
5. Add the cooked pasta to the soup, stirring to combine. Season with salt and pepper to taste.
6. Serve hot, garnished with grated Parmesan cheese and a drizzle of olive oil if desired.

Pasta e Fagioli is a nourishing winter dish that offers all the warmth and comfort you need on a cold day. The beans add protein and heartiness, while the small pasta provides texture, making it a perfect one-pot meal.

Spaghetti Carbonara with Winter Greens

This classic carbonara recipe is given a seasonal twist with the addition of winter greens like kale or spinach. The rich, creamy sauce made from eggs, Parmesan, and pancetta is perfectly balanced by the earthy bitterness of the greens. It’s a decadent yet simple dish that’s ideal for a cold winter evening when you need something comforting and flavorful.

Ingredients:

• 12 oz spaghetti
• 4 oz pancetta, diced
• 2 large eggs
• ½ cup grated Parmesan cheese
• 2 cups kale or spinach, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Cook the spaghetti according to package instructions. Drain and set aside, reserving ¼ cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta from the skillet and set aside, leaving the rendered fat in the pan.
3. Add the minced garlic to the skillet and sauté for 1 minute. Add the chopped kale or spinach and cook until wilted, about 3-4 minutes.
4. In a bowl, whisk together the eggs and grated Parmesan cheese.
5. Add the cooked spaghetti to the skillet with the greens, tossing to combine. Remove the skillet from the heat and immediately stir in the egg mixture, tossing quickly to create a creamy sauce. Add a bit of reserved pasta water if needed to loosen the sauce.
6. Stir in the crispy pancetta and season with salt and pepper to taste. Garnish with fresh parsley and extra Parmesan if desired.

Spaghetti carbonara with winter greens is a deliciously rich and hearty dish that offers a comforting mix of creamy sauce, crispy pancetta, and nutritious greens. The addition of kale or spinach brings a fresh, seasonal touch to this classic winter pasta.

Butternut Squash and Sage Penne

This butternut squash and sage penne is a cozy, savory pasta dish that perfectly embodies the flavors of winter. The sweetness of roasted butternut squash pairs wonderfully with the earthy aroma of fresh sage, while a hint of Parmesan cheese ties everything together. It’s a hearty yet light meal that brings warmth to chilly evenings.

Ingredients:

• 12 oz penne pasta
• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8-10 fresh sage leaves
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
2. While the squash is roasting, cook the penne according to package instructions. Drain and set aside.
3. In a large skillet, heat the remaining olive oil over medium heat. Sauté the onion until softened, about 5 minutes. Add the garlic and sage leaves, cooking until fragrant.
4. Stir in the roasted butternut squash and cook for another 2-3 minutes to blend the flavors.
5. Add the cooked penne to the skillet, tossing everything together. Sprinkle with Parmesan cheese and red pepper flakes if desired.
6. Serve warm, garnished with additional sage leaves and Parmesan.

This butternut squash and sage penne is a simple, flavorful dish perfect for a winter night. The sweet, roasted squash contrasts beautifully with the fresh sage, creating a comforting, savory pasta that’s both satisfying and wholesome.

Spaghetti with Kale and Walnut Pesto

This winter-inspired pesto spaghetti takes advantage of seasonal kale and toasted walnuts to create a rich, flavorful sauce. The robust taste of kale blends beautifully with the nutty flavor of walnuts, while Parmesan cheese adds creaminess. It’s a lighter, nutrient-packed pasta that’s still comforting and perfect for a winter dinner.

Ingredients:

• 12 oz spaghetti
• 2 cups kale, stems removed and chopped
• 1 cup walnuts, toasted
• 2 cloves garlic
• ½ cup olive oil
• ¼ cup grated Parmesan cheese
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Cook the spaghetti according to package directions. Drain and set aside, reserving ¼ cup of pasta water.
2. In a food processor, combine the kale, toasted walnuts, garlic, Parmesan, and lemon juice. Pulse until the ingredients are finely chopped.
3. Slowly drizzle in the olive oil while continuing to pulse, until the mixture reaches a smooth consistency. Season with salt and pepper to taste.
4. In a large skillet, toss the cooked spaghetti with the kale pesto, adding a little pasta water if needed to loosen the sauce.
5. Serve warm, garnished with extra Parmesan and walnuts if desired.

Spaghetti with kale and walnut pesto is a refreshing, earthy take on a classic pasta dish. The pesto’s deep, nutty flavor, combined with the nutritional benefits of kale, makes this a perfect pasta for a wholesome yet comforting winter meal.

Creamy Mushroom and Thyme Fettuccine

This creamy mushroom and thyme fettuccine is the ultimate comfort food for winter nights. The earthy flavors of sautéed mushrooms and fragrant thyme meld together in a luxurious cream sauce that coats every strand of fettuccine. It’s a rich, savory dish that feels indulgent yet simple to prepare.

Ingredients:

• 12 oz fettuccine
• 2 tbsp butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 10 oz mushrooms (cremini or button), sliced
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook the fettuccine according to package directions. Drain and set aside.
2. In a large skillet, heat the butter and olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the sliced mushrooms to the skillet, cooking until they release their juices and turn golden brown, about 8-10 minutes. Stir in the thyme and cook for another minute.
4. Pour in the heavy cream and bring the mixture to a simmer. Stir in the Parmesan cheese and let the sauce thicken for 2-3 minutes.
5. Toss the cooked fettuccine in the mushroom cream sauce, making sure to coat the pasta evenly. Season with salt and pepper to taste.
6. Serve warm, garnished with extra Parmesan and a sprig of thyme.

This creamy mushroom and thyme fettuccine is a decadent winter dish that’s full of deep, earthy flavors. The rich cream sauce paired with sautéed mushrooms makes this a perfect meal to enjoy when you want something comforting yet elegant.

Winter Veggie Baked Ziti

This winter veggie baked ziti is a hearty and comforting dish that combines pasta, a variety of seasonal vegetables, and a rich marinara sauce, topped with gooey cheese. It’s a wonderful way to incorporate winter produce into a family favorite, making it both nutritious and satisfying. Perfect for potlucks or cozy dinners, this baked ziti is sure to please everyone at the table.

Ingredients:

• 12 oz ziti or penne pasta
• 2 cups marinara sauce
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 cup mushrooms, sliced
• 1 cup spinach, chopped
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the ziti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, sauté the zucchini, bell pepper, and mushrooms in a little olive oil until softened, about 5-7 minutes. Stir in the chopped spinach and cook until wilted.
3. In a large bowl, combine the cooked pasta, sautéed vegetables, marinara sauce, ricotta cheese, Italian seasoning, salt, and pepper. Mix until well combined.
4. Transfer the mixture to a greased baking dish and top with shredded mozzarella and grated Parmesan cheese.
5. Bake for 25-30 minutes, or until the cheese is melted and bubbly. Let it cool for a few minutes before serving.
6. Garnish with fresh basil if desired.

This winter veggie baked ziti is not only a comforting meal but also an excellent way to sneak in a variety of vegetables. The combination of cheese and marinara creates a rich, indulgent experience, making it a family favorite during the colder months.

Pesto and Roasted Tomato Farfalle

This pesto and roasted tomato farfalle is a bright and flavorful pasta dish that highlights winter’s ripe tomatoes alongside a fresh basil pesto. The sweetness of roasted tomatoes combined with the nutty richness of the pesto makes this dish a delightful choice for a cozy dinner. It’s easy to prepare and perfect for a mid-week meal that feels special.

Ingredients:

• 12 oz farfalle pasta
• 2 cups cherry tomatoes, halved
• 3 tbsp olive oil
• Salt and pepper to taste
• 1 cup basil pesto (store-bought or homemade)
• ½ cup grated Parmesan cheese
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the halved cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until caramelized.
2. Cook the farfalle according to package instructions. Drain and set aside.
3. In a large bowl, combine the cooked farfalle with the roasted tomatoes, pesto, and remaining tablespoon of olive oil. Toss until the pasta is well coated.
4. Serve immediately, garnished with grated Parmesan cheese and fresh basil.

This pesto and roasted tomato farfalle is a simple yet elegant dish that showcases the flavors of winter while being quick to prepare. The roasting brings out the natural sweetness of the tomatoes, while the pesto adds a vibrant burst of flavor, making it a delightful pasta choice for any occasion.

Creamy Spinach and Artichoke Pasta

This creamy spinach and artichoke pasta is a comforting dish that brings together the beloved flavors of spinach and artichoke dip in a pasta format. It’s rich, creamy, and absolutely indulgent, making it the perfect dish for cold winter nights. The addition of garlic and cream adds depth, while the cheese creates a delightful gooey texture.

Ingredients:

• 12 oz pasta (fusilli or rotini works well)
• 1 can (14 oz) artichoke hearts, drained and chopped
• 2 cups fresh spinach
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Cook the pasta according to package directions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Stir in the chopped artichokes and spinach, cooking until the spinach is wilted.
4. Pour in the heavy cream, bringing the mixture to a simmer. Add the mozzarella and Parmesan cheese, stirring until melted and creamy.
5. Toss the cooked pasta into the skillet, coating it with the creamy sauce. Season with salt, pepper, and red pepper flakes if desired.
6. Serve hot, garnished with extra cheese and a sprinkle of red pepper flakes.

This creamy spinach and artichoke pasta is a comforting twist on a classic dip that’s perfect for winter nights. The rich, cheesy sauce envelops each piece of pasta, creating a dish that is both satisfying and indulgent, sure to please pasta lovers of all ages.

Note: More recipes are coming soon!