Spinach Artichoke Pasta Recipe

Spinach and Artichoke Pasta Recipe Natasha's Kitchen

WebOct 20, 2015 · 1.Cook pasta in a large pot of salted water to desired doneness (I added 1/2 Tbsp salt for a soup pot half filled with water. …

Rating: 5/5(52)
1. Cook pasta in a large pot of salted water to desired doneness (I added 1/2 Tbsp salt for a soup pot half filled with water. Drain pasta and reserve about 1 cup of the pasta water (DONT FORGET).
2. In a large pot, melt 2 Tbsp butter over medium heat. Once hot, add spinach and stir until slightly wilted. The spinach wilts fast (about 1 minute) and I might have overdone it because I was snapping the picture rather than removing it right away. Notice how much it shrinks - wild eh?! Transfer wilted spinach to a colander and let it drain while preparing the rest of the recipe.
3. Add 4 Tbsp butter to the same now empty pot along with 4 oz cream cheese cut into pieces, 1 cup sour cream and 1 cup parmesan and stir until everything melts together and starts to bubble.
4. Stir in drained artichokes and cook an additional 1-2 min then add drained spinach, pressed garlic and jalapeños (if using). Cook until hot then toss in the cooked, drained pasta. Stir in reserved pasta water if desired (I added at least 1/2 cup of the pasta cooking liquid - this makes the sauce a little lighter and creamier and helps to keep the pasta moist when it's reheated).

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Spinach Artichoke Chicken Casserole Bobbi's Kozy …

WebMay 6, 2023 · Doing so allows me to create more unique content and recipes for you. Keto Spinach Artichoke Chicken Casserole. Join my …

Rating: 5/5(1)

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Healthy Spinach Artichoke Pasta Chelsey Amer Nutrition

WebOct 21, 2020 · Heat butter or oil a large skillet over medium heat. Add canned artichokes, cooking until lightly browned, about 4-5 minutes. Add …

1. Cook pasta. Bring a large pot (~ 5 quarts) of water to a boil. Add salt to the boiling water. Boil pasta for 11-13 minutes until al dente. Drain in a colander and set aside.
2. While cooking the pasta, prepare the spinach artichoke sauce. In a high-powered blender or food processor blend together canned cannellini beans, garlic, and ½ cup vegetable broth. Set sauce aside.
3. Heat butter or oil a large skillet over medium heat. Add canned artichokes, cooking until lightly browned, about 4-5 minutes. Add spinach and parmesan cheese to the skillet and toss together. Last, add the sauce, mozzarella cheese, and another ¼ cup of vegetable broth. Toss together.
4. When pasta is done cooking add it to the skillet. Toss together so pasta and veggies are coated in sauce. Season with black pepper. Sprinkle with additional parmesan cheese and crushed red pepper flakes before serving. Enjoy!

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