RACHAEL RAY'S SPINACH ARTICHOKE PASTA SALAD
Make and share this Rachael Ray's Spinach Artichoke Pasta Salad recipe from Food.com.
Provided by Shirl J 831
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first three ingredients in the bottom of a serving bowl.
- Add remaining ingredients to the bowl and toss till well combined.
- Season with salt and pepper and serve.
- This makes 8 side dishes.
SPINACH AND ARTICHOKE BAKED WHOLE GRAIN PASTA
Provided by Rachael Ray : Food Network
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Position the oven rack in center of the oven. Preheat the oven to 375 degrees F.
- Defrost the spinach in the microwave. Drain, then dry the spinach out as much as possible by wringing it out in a clean kitchen towel.
- Bring a saucepot of water to a boil. Add salt. Add the pasta and cook according to package directions for al dente.
- Meanwhile, heat 2 tablespoons extra-virgin olive oil in a small skillet over medium to medium-high heat and add the shallots and garlic and cook 2 to 3 minutes. Add the artichokes and cook until they are lightly brown. Add the wine to deglaze the pan.
- While the artichokes and pasta cook, in a saucepot over medium to medium-high heat, add the butter. When melted, whisk in the flour for 1 minute or so, then whisk in the milk and season with salt, pepper and a little nutmeg. Cook 5 to 6 minutes, or until thick enough to coat the back of a spoon, adjust the seasonings and stir in the Gruyere cheese. Combine the sauce with the spinach, pasta, and artichoke and stir until just combined. Transfer the mixture to a baking dish and cover with the remaining cheese. Cool and store for a make-ahead meal.
- Bake on a baking sheet 45 minutes or until brown and bubbly on top.
BACON AND ARTICHOKE PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan. Add the guanciale or bacon and cook until crisp. Add the onion, garlic and a little pepper and stir for 4 to 5 minutes. Add the wine and stir. Add the stock and artichokes and heat through. Cool and store for a make-ahead meal. Reheat over medium heat.
- To serve, bring water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining. Add the pasta to the artichoke mixture. Sprinkle with the parsley and half the cheese and cook, tossing to combine and adding some of the starchy pasta water if necessary to loosen the sauce, 1 to 2 minutes. Serve with more cheese on top.
- Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.
SPINACH AND ARTICHOKE SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.
SPINACH-ARTICHOKE CHEESY TORTELLINI
This is from Rachael Ray, and oh soooo good!! Like having artichoke dip in a pasta. My son even ate his on top of toasted french bread!
Provided by Charmie777
Categories European
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat a deep skillet over medium heat with the oil and butter.
- When butter melts, add garlic and grated onion. Saute for 5 minutes.
- Sprinkle the flour into the skillet and cook for 1 minute.
- Whisk in the broth, then the cream and bring to a bubble.
- Season the sauce with nutmeg and reduce heat to low.
- Separate spinach into pieces as you add it to the sauce.
- Stir in the artichokes and cheese and season to taste with salt and pepper.
- Cook the tortellini in salted boiling water according to package directions, about 7 minutes.
- Drain and toss with the spinach artichoke sauce.
- Serve immediately with additional grated cheese and diced tomatoes, if desired.
Nutrition Facts : Calories 856.5, Fat 48.2, SaturatedFat 25.1, Cholesterol 158.8, Sodium 1434.7, Carbohydrate 76.8, Fiber 13.4, Sugar 3.8, Protein 33.9
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- Defrost the spinach in the microwave, wring it dry and separate the leaves.Meanwhile, bring a large pot of water to a boil, salt it, add the tortellini and cook according to the package directions.
- Drain and let cool.In a large skillet, heat the EVOO, two turns of the pan, and butter over medium heat.
- Add the artichokes and spinach; season with a little salt and pepper and a hint of freshly grated nutmeg.Add the tuna and pasta to a bowl.
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