Artichoke And Spinach Pasta Food

SPINACH AND ARTICHOKE PASTA RECIPE

Steps:

• 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).
• 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.
• 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.
• 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).

CREAMY SPINACH ARTICHOKE PASTA

Steps:

• Preheat oven to 350.
• Cook pasta according to directions, drain; return to pot; reserve.
• In lge bowl at med speed beat cream cheese& sour cream until smooth; reduce speed to low; add milk, salt, garlic pwdr and hot sauce.
• Beat until combined, 30 sec; stir in 1 1/2 cups swiss cheese, artichokes and spinach.
• Pour over pasta; toss to combine.
• Spoon pasta mixture into 6 cup shallow baking dish; sprinkle with remaining swiss cheese& parm cheese.
• Bake until heated thru, 10 minutes.
• If desired, to brown cheese broil 1 minute.

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

SPINACH-ARTICHOKE PASTA BITES

Steps:

• Preheat the oven to 425˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Bring a large saucepan of salted water to a boil. Add the pasta and cook 2 minutes less than the label directs. Drain.
• Combine the cream cheese, egg and garlic in a large bowl and whisk until smooth. Stir in the pasta, baby spinach, artichoke hearts, fontina, mozzarella, 1/2 teaspoon salt and a few grinds of pepper until well combined.
• Fill the muffin cups with the pasta mixture. Toss the panko with the olive oil and a pinch of salt in a small bowl. Sprinkle over the pasta.
• Bake until the pasta is golden around the edges, 15 to 20 minutes. Let cool 5 minutes, then remove from the pan.

SPINACH AND ARTICHOKE DIP PASTA

Steps:

• In a large pot, bring 6 quarts of salted water to a boil over high heat. Add the rigatoni and cook until al dente, 8 to 10 minutes.
• Meanwhile, add the cream cheese, milk, mayonnaise, garlic powder, onion powder and red pepper flakes to a 12-inch high-sided saute pan over medium heat. Cook until a thick sauce forms, 5 to 6 minutes.
• When ready, drain the pasta and add it directly to the saute pan along with the artichokes, spinach and white wine. Season with salt and pepper, stir, and continue cooking until all the ingredients are hot, 1 to 2 minutes more. Stir in the Parmesan, then transfer to a serving platter and garnish with chopped parsley.

SPINACH AND ARTICHOKE PENNE PASTA

Steps:

• Boil penne pasta according to package directions. Drain and set aside.
• Meanwhile, heat 3/4 cup of olive oil over med-high heat in a large skillet.
• Add pressed garlic and saute for 1-3 minutes until golden brown.
• Add diced tomatoes and artichoke hearts. Allow to heat through.
• Stir in parmesan cheese, stirring constantly until melted.
• Add in spinach and stir until all leaves are wilted.
• Add in pasta and mix it all through.
• Enjoy!