Creamy Artichoke And Asiago Pasta Recipes

BAKED ARTICHOKE PASTA WITH CREAMY GOAT CHEESE

Steps:

• Heat oven to 425 degrees and bring a large pot of heavily salted water to a boil. Cook fusilli according to package directions until 3 minutes shy of al dente. Reserve 3 cups pasta water, then drain.
• Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat. Cook scallion whites until softened, about 5 minutes, then add garlic and cook another 1 minute. Stir in red-pepper flakes, and cook another 30 seconds.
• Whisk in 1 1/2 cups pasta water, cream cheese and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, 1 cup fried onions, the mozzarella, the parsley, the dill and the reserved scallion greens, then stir in cooked pasta and black pepper. Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes. Taste and add some salt if needed.
• Top pasta with remaining cup of fried onions and the Parmesan. Bake until filling is bubbly and onions are browned, about 10 to 20 minutes. Serve drizzled with olive oil, and with more red-pepper flakes on the side if you like.

CREAMY ARTICHOKE BAKED PASTA

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cook the pasta according to package directions. Drain and set aside.
• Set a large oven-safe skillet over medium heat. Add olive oil. Once the oil, is hot, add onions and sauté until translucent, about 5 minutes. Add in garlic and sauté until fragrant, about 30 seconds.
• Add in the milk, half and half, Italian seasoning, and crushed red pepper.
• Simmer over medium heat until warmed through, but don't let the mixture boil as you don't want to scorch the milk.
• Once the milk is hot, add in 2-1/2 cups shredded cheese and stir to combine. You want the cheese to fully melt in a creamy sauce.
• Add in the cooked pasta and chopped artichokes and stir to fully combine. Taste the mixture and season with a desired amount of kosher salt and pepper.
• If you do not have an oven-safe skillet, transfer the pasta mixture to an 8-inch by 8-inch baking dish. Otherwise, you can bake the pasta right in the skillet.
• Top with remaining 1/2 cup of cheese and add to the oven. Bake until the top of the pasta is browned and bubbly, 10-15 minutes. Remove from the oven and serve hot.
• Note: You can also opt to first cook the pasta in the pan with water, drain and set aside. Then make the recipe as written. This helps cut down on dishes.

ASIAGO CHEESE AND ARTICHOKE DIP

Steps:

• Heat oven to 350°F. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sour cream, half-and-half and salt. Stir in Asiago cheese, artichoke hearts and onions. Spoon into 1-quart casserole or small ovenproof serving dish.
• Bake uncovered 10 to 15 minutes or until hot and cheese is melted. Remove from oven; stir. Sprinkle with parsley. Serve with breadsticks.

CREAMY ARTICHOKE AND ASIAGO PASTA

Steps:

• Cook rotini according to package directions. Keep hot.
• Drain and chop artichoke hearts.
• In a large skillet, sauté onion and garlic gently in the olive oil until onion starts to soften.
• Add artichokes. Heat gently, stirring often.
• Add basil and white wine.
• Shake the milk and flour together. Add to pan. Heat, stirring constantly, until simmering and thickened.
• Stir in Asiago and parsley. Taste and adjust seasonings.
• Toss pasta in sauce until well-coated. Serve sprinkled with cayenne pepper flakes and additional parsley.

CREAMY ARTICHOKE PASTA

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.

CREAMY ARTICHOKE PASTA

Steps:

• Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and keep warm.
• While pasta is cooking, heat a large skillet over medium-high heat. Place olive oil, butter, and liquid from artichoke hearts in skillet. Cut artichoke hearts into bite-size pieces. When olive oil mixture is hot, add onion and garlic. Saute until soft and lightly browned. Stir in artichoke hearts and saute until heated through. Season with salt, black pepper, cayenne pepper, and oregano. Remove from heat and stir in cottage cheese and sour cream. Toss mixture with cooked pasta and top with Parmesan cheese.

ASIAGO-ARTICHOKE POPPERS

Steps:

• In medium bowl, mix 2/3 cup Asiago cheese, the goat cheese, cream cheese, lemon peel, salt and pepper. Roll each artichoke piece in mixture until coated. Place on cookie sheet. Refrigerate 1 hour.
• In 3 separate small bowls, place flour, eggs and bread crumbs. Dip each cheese-coated artichoke piece in flour and then in egg; roll in bread crumbs until coated. Return to cookie sheet.
• In heavy saucepan or large skillet, heat oil to 350°F. Fry poppers, a few at a time, in hot oil until golden brown on both sides. Drain on paper towels. Keep warm in a 250°F oven until serving time. Sprinkle poppers with additional Asiago cheese. Garnish with lemon.

CREAMY ASIAGO AND ARTICHOKE SOUP

Steps:

• Heat olive oil and butter in a Dutch oven or pot over medium heat.
• Add the shallots and garlic; saute for about 5 minutes. Add the flour and stir to coat.
• Add the chicken stock, white wine, potatoes, artichokes, thyme, oregano, and cayenne pepper. Salt to taste.
• Increase heat to bring to a simmer, then lower heat and continue to simmer, uncovered, until vegetables soften, about 20 minutes.
• Purée the soup (An immersion blender works well here!).
• If desired, you can freeze the soup at this point.
• When ready to serve, heat the soup and whisk in the cream and asiago cheese.
• Simmer until cheese is melted and soup just begins to bubble.