Spinach Fettuccine With Sauteed Vegetables Artichoke Hearts And Shredded Mozzarella Food

SPINACH AND ARTICHOKE PASTA BAKE

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.

FETTUCCINE WITH ARTICHOKES

Steps:

• Cook artichoke hearts in a 6- to 8-quart pot of boiling salted water until just tender, about 2 minutes. Transfer to a bowl with a slotted spoon. Return water to a boil.
• Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, salt, pepper, red-pepper flakes, and zest, stirring occasionally, until onion is softened, about 8 minutes. Add artichokes and sauté, stirring occasionally, 3 minutes. Stir in lemon juice (to taste), then remove from heat and transfer mixture to a large heatproof bowl.
• While artichokes are sautéing, cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water. Add parsley and cheese and toss to combine. Season pasta with salt and thin with additional reserved cooking water if desired. Serve with additional cheese on the side.

SPINACH FETTUCCINE WITH SAUTEED VEGETABLES, ARTICHOKE HEARTS, AND SHREDDED MOZZARELLA

Steps:

• Cook the pasta according to the package directions. Drain, let cool to room temperature, transfer to a large zip-top plastic bag and seal. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring, for 1 minute. Add the asparagus, carrot, mushrooms, and artichoke hearts and cook, stirring a few times, until the vegetables are crisp-tender and the mushrooms release their juices, about 5 minutes. Add the salt and pepper and stir to coat.
• If you're stopping here: Let the pasta and vegetables cool to room temperature. Transfer them separately to large zip-top plastic bags or containers and refrigerate for up to 3 days or freeze up to 3 months. There's no need to thaw before continuing.
• When you're ready to eat: Transfer the vegetables to a large saucepan and stir in the tomatoes. Set the pan over medium-high heat and bring to a simmer (or reheat both together in the microwave for about 3 minutes on HIGH). Add the fettuccine and simmer for 2 minutes to heat through (or microwave for an additional 2 minutes). Serve topped with the mozzarella.

SAUTEED ARTICHOKE BOTTOMS

Steps:

• In a bowl, combine and toss drained and rinsed artichoke bottoms with lemon juice. Set aside.
• In a large frying pan over medium heat, sweat onions in oil until translucent. Add tomatoes and cook until heated through, about 1 minute. Stir in Italian seasoning and shredded basil leaves. Add in artichoke bottoms with lemon juice and sprinkle with salt and pepper. Cover pan and reduce heat to low. Simmer for 10 minutes.
• To serve, remove artichoke bottoms and place on serving plate so the hollow side is up. Fill with tomato-onion mixture.

ARTICHOKE SPINACH LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 9x13 inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil.
• Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• Spray a large skillet with cooking spray and heat on medium-high.
• Saute onion and garlic for 3 minutes, or until onion is tender-crisp.
• Stir in broth and rosemary; bring to a boil.
• Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes.
• Stir in pasta sauce.
• Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles.
• Sprinkle 3/4 cup mozzarella cheese over noodles.
• Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese.
• Sprinkle crumbled feta on top.
• Bake, covered, for 40 minutes.
• Uncover, and bake 15 minutes more, or until hot and bubbly.
• Let stand 10 minutes before cutting.
• To freeze: Bake, cool, wrap well, and label. freeze up to 2 months. *Note: You can assemble and freeze without cooking and cook on the day to be eaten!
• To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.

SPINACH FETTUCCINE

Steps:

• Tear or coarsely chop spinach.
• In pan, cook garlic and onion in 1/2 of butter until golden.
• Add spinach, cover and cook until wilted.
• Meanwhile, cook fettucine.
• Drain and mix with remaining butter.
• Toss with cream, cheese and spinach.
• Season with lots of pepper and some salt.