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YOU GUYS, lemony spinach and artichoke brie penne pasta today, I am so excited.

Lemony Spinach and Artichoke Brie Penne Pasta | halfbakedharvest.com @hbharvest

Watch the How To Video Here:

I am aware this pasta is kind of an indulgent Wednesday recipe, but it is SO worth it! And very spring inspired, thanks to all that spinach and lemon and those delicious artichokes. Oh my gosh, it’s just so good, talking about it, and staring at these photos, is making me think I need to recreate this recipe (for the fourth time in a matter of weeks) for dinner tonight. This really is just THAT good.

But then, what on Earth could not be loved here? Pasta? Lemon? Spinach? Artichokes? BRIE?! All good on their own, but combine everything together in a pasta dish?

Perfection.

Lemony Spinach and Artichoke Brie Penne Pasta | halfbakedharvest.com @hbharvest

Lemony Spinach and Artichoke Brie Penne Pasta | halfbakedharvest.com @hbharvest

Lemony Spinach and Artichoke Brie Penne Pasta | halfbakedharvest.com @hbharvest

Do you guys remember on Monday how I mentioned I has having some hard days the other week? Well, this pasta is the result of those hard days. Like most people, I totally crave comfort food when I stress. My comfort foods are kind of odd in that a lot of them are super healthy. I’m talking roasted veggies, fresh fruit, and tons of avocado. <–the foods I live off of most weekdays when recipe testing is not happening.

Along with those super healthy things though, I also love pasta and cheese. I mean, DUH…it’s pasta and cheese. Yes, please! Plus, I was raised by a mom who could live solely off of pasta. My mom loves pasta more than anyone I know, and could eat it simply with butter and salt every day for the rest of her life (while you might have to add some bread in there too). It’s her favorite.

Anyway, I decided I would combine all MY favorites and make one cheesy, buttery, and veggie filled pasta. Again, I know it maybe sounds indulgent, but hey, there is spinach and artichokes in here…so it’s totally healthy. Right? right!

Lemony Spinach and Artichoke Brie Penne Pasta | halfbakedharvest.com @hbharvest

The secret to this pasta, I mean aside from the brie (oh the brie!), is the olive oil/garlic/artichoke situation. Instead of just tossing everything together, first cook the garlic and artichokes separately in olive oil. Slow cooking the garlic in olive oil, along with the pine nuts, crushed red pepper flakes, and artichokes, allows the garlic to caramelize and infuse the olive oil with serious, but subtle garlic flavors. And while the garlic slowly caramelizes, the artichokes are frying in the olive oil, getting just slightly crisp on the edges. Yep, it’s the KEY to this recipe.

I’ve found with a lot of artichoke recipes that the artichokes just kind of fall to the wayside and are more on the bland side. But cooking them in olive oil and getting them a little crisp makes all the difference. Honestly, if you guys have never tried cooking the artichokes in oil first, you have to do it now. It is a game changer.

The rest of the recipe goes as follows: boil the pasta, toss it with the brie to melt, then add the artichokes and lots of fresh lemon, and DONE. Dinner in thirty minutes and it’s probably one of the best you’ll make all week. <– for real.

Oh, and if you guys didn’t already realize this, I clearly love the combo of spinach, artichokes and brie. Example one, two, three, and four. Can you blame me though?

Lemony Spinach and Artichoke Brie Penne Pasta | halfbakedharvest.com @hbharvest

Lemony Spinach and Artichoke Brie Penne Pasta | halfbakedharvest.com @hbharvest

Lemony Spinach and Artichoke Brie Penne Pasta

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Calories Per Serving: 603 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • Heat the olive oil, garlic, pine nuts, crushed red pepper, and artichokes in a medium skillet over medium low heat. Cook, stirring often until the garlic is caramelized and the artichokes begin to fry and crisp on the edges, about 10 minutes.
    Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until al dente, reserve 1 cup of the pasta cooking water and then stir in the spinach, cook 30 seconds and then drain. Add the pasta + spinach right back to the hot pot along with the mascarpone, brie, lemon zest + juice, and about 1/4 cup of the reserved pasta cooking water. Toss until creamy and combined. Add the basil and artichokes + oil, stirring to combine. Thin the sauce as desired with more pasta cooking water. Season to taste with salt and pepper. Top with jalapeños. EAT!
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Lemony Spinach and Artichoke Brie Penne Pasta | halfbakedharvest.com @hbharvest

Wednesday night, cheesy pasta. YES!

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Comments

  1. That sauce looks like silk! The weather here is starting to warm up and this is exactly what I’m craving. Something between lighter spring food and comfort pasta! Gorgeous!

  2. Well I’m definitely sold on this already! One of my favorite types of pasta sauce and the fact that brie is joining this party, well heck YES!

  3. Pasta is my go to comfort food too when I am stressed! Add spinach and artichoke to the mix… Yes please! Thanks for sharing!

  4. This sounds super decadent and cheesey, but the spinach and bring artichoke hearts and lemon and basil sound like they’d lighten things up a bit! Will have to save this one for a rough day (:

  5. There is nothing better and more comforting than a good plate od pasta! That’s why I keep it for special occasions only and this one looks absolutely perfect, yum!

  6. Your mother and I are cut from the same cloth. I love pasta of all shapes with a little Earth Balance butter and a little seasoning or, or, or . . . . Like you, I love spinach, veggies, or, or, or . . . . I have a collection of pieces of paper, index cards,, etc. I promised myself that I would stop filling any and every shelf here with hard and soft cover cookbooks, but I must get one more, your new cookbook. Sincerely, another foodie who, unfortunately, does not always have enough time to fuss.

    1. Sounds like it! sounds a lot like my shelves! So funny. Hope you love the book and it doesn’t crowd to much! Thanks Judes!

    1. Yes! You can leave them out completely or add another veggie like asparagus in their place. Let me know if you have questions. Hope you love this!

      1. Thanks for the response, Mary, but the link provided is to a can of plain artichoke hearts whereas Tieghan mentioned that she used a jar of marinated artichoke hearts…Tieghan, can you clarify?

        Thanks 🙂

        1. So… I guess so answer or clarity about the artichokes? Marinated artichokes and a can of plain can artichokes are very different. The recipes reads marinated, but links to plain canned. Which did you use?

          1. SO sorry for the confusion. I use marinated artichokes. Let me know if you have questions.

        2. So sorry for all the confusion everyone! It is 1 (8 ounce) jar of marinated artichokes. Hope that helps and let me know if you have any other questions. Thank you!

    1. SO sorry for the trouble. I use 1 (8 ounce) jar of marinated artichokes. Let me know if you have questions. Thank you!