PASTA WITH SPINACH, SUN-DRIED TOMATOES & ARTICHOKE HEARTS
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
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
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).
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