Spinach Fettuccine With Artichokes Recipes

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SPINACH AND ARTICHOKE PASTA BAKE

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12



Spinach and Artichoke Pasta Bake image

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.

One 10-ounce bag frozen spinach
1/2 teaspoon kosher salt, plus more for the pasta water
1 pound rigatoni
1 tablespoon olive oil
2 cloves garlic, thinly sliced
Pinch crushed red pepper flakes
One 4-ounce jar artichoke hearts packed in oil, drained and roughly chopped
4 ounces cream cheese, cubed
1/2 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan
1 1/2 cups shredded mozzarella

BAKED SPINACH-ARTICHOKE PASTA

Toss spinach-artichoke dip with pasta, and it feels right at home on the dinner table. This recipe, which nixes the traditional cream cheese for a blend of salty Parmesan and heavy cream, is prepared on the stovetop and requires only 10 minutes of active cooking before it's slid into the oven. As with any baked pasta, the key is to cook the shells until pointedly shy of al dente and to toss them with a sauce that seems excessively wet, as the pasta will tenderize and the sauce will thicken in the oven. These ingredients skew classic, but there is infinite room to riff: Swap in chopped kale or mustard greens in place of the spinach, experiment with cheese combinations, stir in mustard or caramelized onions or top with crumbled bacon.

Provided by Aaron Hutcherson

Categories     dinner, easy, weeknight, casseroles, pastas, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11



Baked Spinach-Artichoke Pasta image

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.

Nutrition Facts : @context http, Calories 630, UnsaturatedFat 17 grams, Carbohydrate 41 grams, Fat 44 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 25 grams, Sodium 638 milligrams, Sugar 4 grams

Kosher salt
8 ounces medium pasta shells
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon red-pepper flakes
10 ounces fresh baby spinach, or frozen chopped spinach, defrosted and drained
1 (14-ounce) can artichoke hearts, drained and roughly chopped
2 cups heavy cream (1 pint)
4 ounces grated Parmesan (about 1 cup)
Black pepper
4 ounces grated mozzarella (about 1 cup)

SPINACH-ARTICHOKE FETTUCCINE ALFREDO

Provided by My Food and Family

Categories     Pasta

Time 30m

Yield 8 servings

Number Of Ingredients 13



Spinach-Artichoke Fettuccine Alfredo image

Steps:

  • Spinach-Artichoke Fettuccine
  • In a medium (or large) pot, cook the fettuccine according to the package instructions.
  • While fettuccine is cooking; in a separate pan, heat olive oil over low heat. Then add spinach and cook until wilted. Cut artichoke quarters in half, then add to the spinach and cook on low heat an additional 90 seconds.
  • Once pasta is finished cooking, add the drained pasta to the pan with the spinach and artichokes. Toss with tongs until well combined. Remove from heat.
  • Alfredo Sauce
  • In a medium saucepan, cook the butter, PHILADELPHIA Cream Cheese and milk on medium heat until butter and cream cheese are completely melted, whisking constantly.
  • Whisk in garlic powder, basil and pepper. Then, whisk in the Parmesan cheese and the flour.
  • Bring sauce to a simmer and continue to cook for 4 minutes or until sauce is thickened.
  • Pour sauce into pan with the Spinach-Artichoke Fettuccine and toss with tongs or stir until well combined.
  • Serve warm and enjoy!

Nutrition Facts : Calories 460, Fat 26 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 65 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g

12 oz. fettuccine
2 Tbsp. olive oil
9 oz. baby spinach leaves
6 oz. quartered artichoke hearts
4 qt. water (for cooking pasta)
1/2 cup butter
5 oz. PHILADELPHIA Cream Cheese, cubed
2 cups 1% milk
1-1/2 tsp. garlic powder
1 tsp. dried basil leaves
1/4 tsp. black pepper
1-1/3 cups grated Parmesan cheese
3 Tbsp. all-purpose flour

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