Pastawithspinachsundriedtomatoesartichokehearts Recipes

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PASTA WITH SPINACH, SUN-DRIED TOMATOES & ARTICHOKE HEARTS



Pasta With Spinach, Sun-dried Tomatoes & Artichoke Hearts image

This pasta dish has enough goodies in it to make an entire meal. Despite having soy sauce as an ingredient, it does not taste Asian. I like to use a pasta such as medium shells that will hold onto the vegetables, not a spaghetti-type. Preparation time does not include 30 minutes for soaking sun-dried tomatoes.

Provided by FlemishMinx

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup sun-dried tomato (NOT the oil-packed variety)
12 ounces pasta, of your choice
1 small onion, chopped
5 cloves garlic, minced
2 teaspoons olive oil
8 ounces fresh mushrooms, thinly sliced
2 tablespoons soy sauce
fresh ground black pepper, to taste
1 (16 ounce) can artichoke hearts, drained and chopped
1/4 cup kalamata olive, chopped
1/4 cup pine nuts
10 ounces frozen spinach
3 ounces feta cheese, crumbled

Steps:

  • Soak the sun-dried tomatoes in hot water for 30 minutes.
  • Drain, and slice into thin strips.
  • At the same time, take the spinach from the freezer and allow to semi-defrost in a colander.
  • Cook pasta according to package directions.
  • Saute onion and garlic in oil in a non-stick skillet over medium-low heat 2 to 3 minutes.
  • Add mushrooms, soy sauce, and pepper and saute for another 3 minutes until vegetables are tender.
  • Add tomatoes, artichoke hearts, olives and pine nuts.
  • Mix well.
  • Add spinach, mixing well until everything is combined and heating through.
  • Add vegetable mixture to drained pasta.
  • Add feta, and mix well.
  • Serve!

Nutrition Facts : Calories 584.2, Fat 16.1, SaturatedFat 4.8, Cholesterol 20.1, Sodium 1340.1, Carbohydrate 89.8, Fiber 13.3, Sugar 7.7, Protein 26.3

SPINACH AND ARTICHOKE PASTA RECIPE



Spinach and Artichoke Pasta Recipe image

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

6 Tbsp unsalted butter (divided)
10 oz fresh spinach (*see note on substitutions for using frozen)
4 oz cream cheese (cut into pieces (reduced fat is ok))
1 cup 8 oz sour cream ("light" sour cream is ok)
1 cup shredded parmesan cheese
2 cans (15 oz each quartered artichoke hearts, well drained)
4 oz can diced jalapeños (drained (optional))
1 large or 2 small garlic cloves pressed
16 oz penne pasta with 1 cup reserved pasta cooking liquid

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).

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