SPINACH AND ARTICHOKE PASTA RECIPE
This recipe has all of the great familiar flavors of spinach and artichoke dip in the comfort of a bowl of pasta. A 30 minute meal!
Provided by Natasha Kravchuk
Categories Easy
Time 30m
Number Of Ingredients 9
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).
SPINACH AND ARTICHOKE PASTA BAKE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
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.
CREAMY SPINACH ARTICHOKE CHICKEN
Pan seared chicken is smothered in a decadent sauce with spinach and artichokes in this Creamy Spinach Artichoke Chicken. It's a quick simple way to put a gourmet meal on the table any day of the week. Not only is it quick to make, it's made all in one pot so clean up is a breeze.
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 20m
Number Of Ingredients 14
Steps:
- In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
Nutrition Facts : Calories 465 kcal, Carbohydrate 12 g, Protein 33 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 136 mg, Sodium 903 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
ARTICHOKE SPINACH PASTA SAUCE
A yummy dish I came up with over a batch of spinach artichoke dip. Serve over hot pasta immediately with French bread. If you prefer a pasta sauce that is not so chunky, process artichokes in food processor. Instead of a 1/2 cup of water use 1 cup water or add a second jar of Alfredo sauce.
Provided by JENNYCUP
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Puree spinach in food processor until smooth.
- Whisk spinach, Alfredo sauce, artichoke hearts, mozzarella cheese, Parmesan cheese, cream cheese, garlic, and tomato together in a pot.
- Pour water into Alfredo sauce jar and top with lid. Shake water in jar to release last remnants of Alfredo sauce, and stir into pot with Alfredo sauce mixture.
- Cook Alfredo sauce mixture over medium heat, stirring occasionally, until cheeses have melted and sauce is bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 247.1 calories, Carbohydrate 8.1 g, Cholesterol 38.1 mg, Fat 21.2 g, Fiber 1.8 g, Protein 8.2 g, SaturatedFat 9.3 g, Sodium 855 mg, Sugar 2.5 g
SPINACH AND ARTICHOKE CREAMY PENNE PASTA
This veggie-filled Creamy Penne Pasta recipe is not to be missed! Sautéed spinach and artichoke hearts are tossed with penne pasta and smothered in a cheesy, garlicky cream sauce - yum!
Provided by Katerina | Diethood
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Cook pasta according to directions on the box.
- In a large frying pan, heat olive oil.
- Add garlic and cook until fragrant.
- Stir in spinach and continue to cook until wilted; about 2 minutes.
- Place cooked spinach in a large bowl and set aside.
- In the same pan, melt 1 tablespoon butter.
- Add artichokes and cook for 2 minutes.
- Place artichokes in the bowl with spinach and set aside.
- Melt 1 tablespoon butter over low heat.
- Whisk in flour.
- Whisk in milk, salt and pepper; cook 5 minutes.
- Add cheese and whisk until completely melted.
- Slowly add cooked pasta, spinach and artichokes; mix until thoroughly combined.
- Remove from heat.
- Garnish with grated parmesan and red pepper flakes.
- Serve warm.
Nutrition Facts : Calories 501 kcal, Carbohydrate 48 g, Protein 16 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 47 mg, Sodium 326 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CREAMY SPINACH ARTICHOKE PASTA
I clipped this out of a Woman's World magazine and made it for the first time last night and it's just too good!!!!!!
Provided by Boca Pat
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1045.5, Fat 59.3, SaturatedFat 34.2, Cholesterol 181.7, Sodium 991.4, Carbohydrate 89.6, Fiber 13.2, Sugar 8.8, Protein 42.3
CREAMY ARTICHOKE PASTA
Make a luscious pasta dish with no cheese, cream or butter? Absolutely! The canned artichoke hearts get blended into a creamy sauce that's mixed with roasted red peppers, olives, capers and fresh herbs for a colorful dinner. This is an out-of-the-box, unexpected vegan pasta dish that will delight your family and be easy on the budget.
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
- Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
- Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
- When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.
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SPINACH ARTICHOKE PASTA - VEGAN HEAVEN
From veganheaven.org
5/5 (6)Category EntréesCuisine AmericanTotal Time 20 mins
- In a large pan, add the spinach and cook, stirring, until spinach is wilted. Set aside. Pour the sauce into the same pan and heat until it thickens up. Then add the artichokes, the wilted spinach, and the cooked penne. Season with salt and pepper.
CREAMY SPINACH-ARTICHOKE PASTA - MEALTHY.COM
From mealthy.com
5/5 (5)Category DinnerServings 4Total Time 30 mins
- Cook garlic in oil until fragrant, about 30 seconds; add spinach and cook until wilted, about 1 minute.
- Stir the artichoke halves with the spinach, season with salt and pepper, and cook to heat the artichokes, 1 to 2 minutes more.
KATIE LEE'S CREAMY SPINACH AND ARTICHOKE PASTA RECIPE
From today.com
4/5 (217)Total Time 20 minsCategory Entrées
- 3. Add pasta. Cook a few minutes less than package directions. Reserve 2½ cups pasta water. Drain.
- 4. Combine oil and garlic in a large ovenproof skillet over medium heat. Sauté 1 minute. Add crushed red pepper. Add spinach and artichokes. Sauté a couple of minutes, season with basil, salt and pepper. Stir in 3/4 cup pasta water. Stir in cream cheese until it melts.
20 MINUTE CREAMY SPINACH ARTICHOKE PASTA - BUDGET BYTES
From budgetbytes.com
4.4/5 (45)Total Time 20 minsServings 4Calories 370 per serving
- Mince the garlic and add it to a deep skillet with the butter. Sauté the garlic in the butter over medium heat for one to two minutes, or just until it's tender and fragrant.
- Add the chicken broth, milk, salt, some freshly cracked pepper, and the pasta to the skillet (break the pasta in half first for easy stirring). Make sure the pasta is fully submerged, then place a lid on the skillet. Allow the skillet to come to a simmer, then immediately turn the heat down to low.
- Allow the pasta to simmer in the liquid for about 12 minutes, or until it's al dente. Stir the pasta every few minutes to make sure it doesn't stick to the bottom. Adjust the heat if needed to make sure the liquid maintains a gentle simmer. While the pasta is simmering, drain the artichoke hearts and then roughly chop them into slightly smaller pieces.
- Once the pasta is tender, turn off the heat. The sauce may still be slightly thin, but it will continue to thicken and absorb as the rest of the ingredients are added. Add the spinach, a handful at a time, to the hot pasta and sauce and toss it in the pasta until it wilts.
SPINACH ARTICHOKE PASTA - JO COOKS
From jocooks.com
4.4/5 (23)Calories 428 per servingCategory Main Course
- While the pasta is cooking, prepare the sauce. Add the olive oil to a large saucepan or Dutch oven and heat over medium heat.
CREAMY SPINACH ARTICHOKE PASTA - SIMPLY DELICIOUS
From simply-delicious-food.com
5/5 (2)Total Time 30 minsCategory DinnerCalories 357 per serving
- Add the washed and drained spinach and cook until wilted. Once all the spinach is cooked, add the artichokes and cream. Pour in the lemon juice then allow to simmer for a few minutes or until the sauce has thickened slightly. Season with salt and pepper.
- Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente then drain, reserving 1 cup of cooking liquid.
- Combine the cooked pasta with the sauce and mix well. If necessary, add a few tablespoons of the pasta cooking water.
BEST SPINACH-ARTICHOKE PASTA RECIPE - HOW TO MAKE ... - DELISH
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5/5 (2)Total Time 30 mins
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From eatingwell.com
Ratings 11Calories 371 per servingCategory Healthy Vegetarian Pasta Recipes
- Combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Transfer to a small bowl. Add cream cheese and milk to the pan; whisk until the cream cheese is melted. Add Parmesan, garlic powder and pepper; cook, whisking until thickened and bubbling. Drain as much liquid as possible from the spinach. Stir the drained spinach into the sauce, along with artichokes and the pasta. Cook until warmed through.
LIGHT AND FRESH, CREAMY SPINACH ARTICHOKE PASTA | FOODTASIA
From foodtasia.com
Ratings 15
- Bring a large pan of salted water to a boil. Add the pasta and cook until al dente. Drain and toss with butter.
SPINACH ARTICHOKE PASTA - DISHING OUT HEALTH
From dishingouthealth.com
5/5 (5)Total Time 30 minsCategory Main CourseCalories 440 per serving
- Cook pasta according to package instructions in salted water until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, heat oil in a large soup pot or Dutch oven over medium heat. Add shallots; cook 3 minutes, until softened. Add garlic; cook 1 more minute.
- Stir in salt, pepper, and spinach; cook until spinach wilts, about 1 minute. Add cream cheese and broth; cook, stirring often, until cream cheese melds into broth and forms a creamy sauce, about 5 minutes.
- Stir in thyme, lemon zest and juice, artichoke hearts, and white beans. Drain pasta and add to sauce, tossing to coat. Gradually stream in reserved pasta water, tossing constantly, until sauce begins clinging to pasta and desired consistency is achieved (you may not need the whole cup, but I use it all!). Stir in Parmesan cheese in batches to avoid clumping.
CREAMY CHICKEN AND BACON PASTA WITH ARTICHOKE HEARTS AND ...
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Servings 2Total Time 40 minsCategory Pasta + NoodlesPublished 2015-12-17
- Season the chicken breast with sea salt and freshly ground pepper. In a small pan, heat 1 tablespoon of the extra-virgin olive oil over medium high heat.
- Meanwhile, in a large pot of boiling salted water, cook the pasta according to package directions.
- In a large frying pan, cook the bacon over medium heat until crispy, about 8 minutes. Using a slotted spoon, transfer the bacon to a plate. Pour off all but 2 tablespoons of the fat.
- In the same pan heat the bacon fat and the remaining 2 tablespoons of extra-virgin olive oil. Add the onion and cook for 5 minutes, or until it begins to soften and brown.
- Remove the pan from the heat and stir in the Parmigiano-Reggiano cheese, and season generously with sea salt and freshly ground pepper.
CREAMY SPINACH ARTICHOKE BAKE - HEALTHYISH FOODS
From healthyishfoods.com
5/5 (2)Total Time 1 hr 30 minsCategory Main CourseCalories 671 per serving
- Boil a pot of water and cook the mini rigatoni according to the package. Make sure you cook it al dente, as it will continue cooking in the oven.
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CREAMY VEGAN SPINACH ARTICHOKE PASTA [20 MINUTE MEAL]
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5/5 (1)Total Time 21 minsCategory Plant-Based RecipesCalories 500 per serving
- Add all of the ingredients except the artichokes and spinach to a blender. Blend until smooth and creamy, scraping down the sides as necessary.
- Heat a pot over medium-low heat and add the olive oil. Drain and squeeze excess liquid from the spinach and artichoke hearts. Sauté the spinach and artichoke for 2 minutes.
- Slowly add the cashew cream to the cooked spinach and artichokes. Stir to combine all the ingredients. Remove the pot from heat when the sauce warmed thoroughly.
CREAMY LEMON ARTICHOKE SPINACH PASTA - ESCAPE FROM GRAINS
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5/5 (1)Category 30 Minute Meals, DinnerCuisine American, ItalianTotal Time 30 mins
- Add goat milk, cheese & spinach and cook at low boil for about 5 minutes until the cheese melts and the sauce thickens.
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5/5 (2)Total Time 20 minsCategory EntreeCalories 463 per serving
- Add the soaked cashews, nutritional yeast, salt, pepper, plant milk, and garlic and onion powder to a blender. Blend until smooth and creamy, scraping down as necessary.
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- Slowly stir in the cashew sauce, stirring to combine all the ingredients. Remove from heat once the sauce is hot.
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4.6/5 (15)Total Time 25 minsCategory All Recipes
- In a large deep skillet, melt the butter over medium heat. Add the garlic and red pepper and sautee for 30 seconds.
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Category PastaCalories 490 per serving
- Bring a large pot of pasta according to the instructions on the package. Reserve 500 ml (2 1/2 cups) pasta water before draining.
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5/5 (1)
- Cook pasta according to package instructions. Prior to draining the pasta, reserve 1 cup of pasta water for thinning out the sauce.
- While the pasta is cooking, mix the sauce: Add hummus, artichoke hearts, spinach, garlic, Italian Seasoning, salt, and pepper to a large bowl and mix to combine well. Add some (you won’t need it all) pasta water to create a thick and creamy mixture.
- Once the pasta is done cooking, drain and add the noodles to the bowl with the sauce. Toss to coat, adding additional pasta water to thin if necessary. Serve immediately.
CREAMY AND HEALTHY SPINACH ARTICHOKE PASTA - CHELSEY AMER
From chelseyamernutrition.com
- 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.
- 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.
- 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.
- 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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