Brian Boitanos Artichoke And Spinach Pasta Recipes

Steps:

• Microwave the spinach according to the package instructions, then allow to cool slightly. Squeeze out the excess water with a kitchen towel and set aside.
• Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook 2 minutes less than the package instructions. Reserve 1 1/2 cups of the pasta water before draining.
• In a large room-temperature saucepan, add the olive oil and garlic. Turn on the heat to medium and allow the garlic to cook until lightly browned, 1 to 2 minutes. Add the crushed red pepper flakes, then add the spinach and artichokes and saute 2 to 3 minutes. Add about 3/4 cup pasta water and the cream cheese and dried basil to the saucepan and allow the cream cheese to melt, 3 to 4 minutes. Add 1/4 to 1/2 cup more of the pasta water if necessary to thin out the sauce, and season with salt and pepper. Stir in the grated Parmesan.
• Add the rigatoni to the sauce and stir to coat. Transfer to a 9-by-13-inch baking dish (if your pan is oven-safe, you can skip this step). Top with the shredded mozzarella. Broil on high until the cheese is bubbly and golden brown, about 5 minutes. Serve immediately.

Steps:

• FOR ROASTING THE ARTICHOKES.
• Using a serrated knife,cut 1 inch off the top and 1/2 inch off the stem of each artichoke. Quickly rub each artichoke with half the lemon to keep from discoloring.
• Tear off 4 large square pieces of heavy duty foil. Place each artichoke in the center of each piece of foil. Stick a clove of garlic into the center of each artichoke and push down about an inch or so. Sprinkle each with salt and drizzle over the top with the olive oil. Gather up the corners of the foil and press together on top to tightly seal. You can wrap in a second piece of foil if you feel you don't have a tight enough seal.
• Place in a roasting pan and bake at 425 degrees for 30 to 45 minutes until the stem is fork tender. Let it cool down. Then peel off the leaves to get to the heart. Clean the furry center out of each heart with a knife or spoon. Slice each heart in half first then into strips about 1/4 inch thick. Set aside.
• PASTA.
• Fill a stock pot with water and bring to a boil. Once boiling add a generous pinch of salt.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat and saute the 1 clove of chopped garlic and onion until the onion becomes translucent, about 5 minutes. Add in the tomatoes, broth, juice of half the lemon and white wine. Season with a bit of salt and pepper.
• At this time, add pasta to the boiling water.and cook for 7 minutes or until al dente.
• Let the tomato and wine mixture cook down for 5 minutes then add in the artichoke hearts. Gently toss, being careful not to stir the artichokes too much as they may break down. If the mixture looks like its getting to dry you may add a little more stock. Add the basil and butter to the mixture.
• When the pasta is done, drain and put back in the pot. Add tomato mixture to the pot along with the fresh spinach and parmesan cheese. Mix together, taste and adjust seasonings if needed. Serve in a large bowl. Garnish with ribbons of parmesan cheese, chives and a drizzle of olive oil.

Steps:

• Heat the oven to 400 degrees. Bring a large pot of salted water to a boil over high. Turn down to medium-high, and cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and reserve.
• Meanwhile, heat the oil in a large skillet over medium. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute. Add the spinach little by little until wilted, stirring frequently, about 3 minutes. Stir in the chopped artichokes.
• Stir in the cream and bring to a simmer over medium-high heat. Stir in the Parmesan until melted. Remove from the heat then carefully stir in the cooked pasta, or transfer to a large bowl to mix together, if necessary. The liquid might appear wet and loose, but it will thicken up as it bakes. Season to taste with salt and pepper.
• Transfer the pasta to a 2-quart casserole dish or individual casseroles or ramekins. Sprinkle with the mozzarella and bake until bubbling, 20 to 25 minutes. Broil until browned in spots, 1 to 2 minutes, if desired. Let cool slightly before serving.