18
Jun
Whisk spinach Alfredo sauce artichoke hearts mozzarella cheese Parmesan cheese cream cheese garlic and tomato together in a pot. If you like a little heat serve with crushed red pepper flakes on.
3 cups uncooked rigatoni or large tube pasta 1 package 10 ounces frozen creamed spinach 1 can 14 ounces water-packed artichoke hearts rinsed drained and quartered 2 cups shredded part-skim.
Pasta with spinach and artichokes. Add spinach and artichokes. Sauté a couple of minutes season with basil salt and pepper. Stir in 34 cup pasta water.
Stir in cream cheese until it melts. Add artichokes and salt and sauté for 4-5 minutes over high heat. Add the juice of half a lemon and a splash of white wine and let cook off.
Add the spinach and vegetable broth. Continue cooking until the liquid evaporates and add olives to the sauce. Stir and remove from the heat.
Bring salted water to a boil and cook the pasta until al dente. Whisk spinach Alfredo sauce artichoke hearts mozzarella cheese Parmesan cheese cream cheese garlic and tomato together in a pot. Step 3 Pour water into Alfredo sauce jar and top with lid.
Shake water in jar to release last remnants of Alfredo sauce and stir into pot with Alfredo sauce. This recipe embraces all there is to love about Spinach Artichoke dip in a weeknight-friendly pasta. Fresh spinach marinated artichokes and white beans tossed in a creamy lemon-Parmesan.
Stir in the spinach and artichoke hearts. Season well with salt and pepper. Season well with salt and pepper.
Add the sauce to the pasta and toss well to combine. How to make spinach artichoke pasta bake Make the sauce. Saute onions and garlic in butter over medium high heat until soft and translucent.
Add chopped spinach then cook until wilted. Add artichokes and pasta to the sauce tossing gently to coat. Fold in spinach then pour the pasta into a serving bowl.
Sprinkle panko crumbs on top for added crunch and sprinkle crushed red. Recipe tips and variations. This recipe makes 6 generous servings.
This recipe tastes best the day it is made. Add a handful of baby spinach to the skillet with the artichokes for extra color and flavor. Instead of Parmesan cheese make artichoke pasta.
3 cups uncooked rigatoni or large tube pasta 1 package 10 ounces frozen creamed spinach 1 can 14 ounces water-packed artichoke hearts rinsed drained and quartered 2 cups shredded part-skim. Whole-milk ricotta cheese spinach and artichoke fold together seamlessly for a creamy and flavorful pasta that is a total crowd-pleaser. Toasted garlic parmesan cheese and lemon zest really bump up the flavors in this dish.
If you like a little heat serve with crushed red pepper flakes on.