SPINACH-ARTICHOKE RIGATONI
I love pasta and so does my family, but they are not so keen on their veggies. This a one-pot meal that gets us all eating our spinach. -Yvonne Starlin, Hermitage, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat broiler. Prepare rigatoni and spinach according to package directions., Drain pasta, reserving 1/2 cup pasta water; return to pan. Add artichoke hearts, 1/2 cup mozzarella cheese, Parmesan cheese, salt, pepper and creamed spinach; toss to combine, adding some of the reserved pasta water to thin, if desired., Transfer to a greased 2-qt. broiler-safe baking dish; sprinkle with remaining mozzarella cheese. Broil 4-6 in. from heat 2-3 minutes or until cheese is melted.
Nutrition Facts : Calories 448 calories, Fat 14g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 1224mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.
RIGATONI WITH ARTICHOKES
Enjoy this delightful pasta and artichoke recipe that is ready in 30 minutes - perfect for an Italian dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Cook and drain pasta as directed on package. Meanwhile, melt butter in 10-inch skillet over medium-high heat. Add bread crumbs; cook 5 to 6 minutes, stirring occasionally, until light brown. Stir in parsley. Remove from skillet; keep warm.
- In same skillet, heat oil over medium-high heat. Cook garlic in oil, stirring frequently, until golden.
- In tightly covered container, shake broth, sun-dried tomatoes, cornstarch, salt, pepper flakes and pepper. Gradually stir into garlic. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Stir in artichokes. Toss with pasta. Sprinkle with bread crumbs and cheese.
Nutrition Facts : Calories 270, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 9 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 2 g, TransFat 1 1/2 g
RIGATONI WITH FETA, TOMATOES, ARTICHOKES AND KALAMATA OLIVES
Inspired by a recipe member HeatherDiane submitted over 10 years ago. I loved the Greek influences of the original recipe and took it to the next level by adding some of my favorite ingredients. This is packed with flavor! I serve this to family & guests who prefer a meatless meal. Serve with a crusty bread & salad & you're golden! Enjoy.
Provided by Chicagoland Chef du
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large pot of water for boiling pasta, add salt as desired. Cook Rigatoni to package instructions. (may take up to 13 minutes) Drain.
- In the mean time.
- Heat oil in a large nonstick skillet over medium high heat.
- Add garlic, green onions & oregano; sautee 60 seconds or longer until green onions, soften slightly. Careful not to burn the garlic.
- Add tomato, artichoke hearts, 1/2 of parsley, and lemon juice; Stir to combine, simmer until heated through. About 5-7 minutes. Add Kalamata olives, toss to coat and warm through. Can simmer longer until tomatoes are tender. NOTE: Do not add the kalamata olives too soon, the heat tends to make them taste off, to me.
- Add rigatoni to the tomato mixture and 3/4 cup cheese, toss gently.
- Top with remaining 1/4 cup cheese, if desired and parsley.
- Serve immediately.
Nutrition Facts : Calories 423.1, Fat 16.2, SaturatedFat 7.1, Cholesterol 81.2, Sodium 826, Carbohydrate 56.1, Fiber 8.6, Sugar 6, Protein 16.3
RIGATONI WITH ARTICHOKES
Number Of Ingredients 14
Steps:
- Cook and drain pasta as directed on package. Melt margarine in 10-inch skillet over medium-high heat. Cook bread crumbs in margarine 5 to 6 minutes, stirring occasionally, until light brown. Stir in parsley. Remove bread crumbs from skillet keep warm. Heat oil in same skillet over medium-high heat. Cook garlic in oil, stirring frequently, until golden. Shake broth, tomatoes, cornstarch, salt, red pepper and pepper in tightly covered container. Gradually stir into garlic. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in artichokes. Toss with pasta. Sprinkle with bread crumbs and cheese.1 Serving: Calories 210 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 0mg Sodium 380mg Carbohydrate 35g (Dietary Fiber 3g) Protein 7g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
RIGATONI WITH SAUSAGE, ARTICHOKES, AND ASPARAGUS
Make and share this Rigatoni With Sausage, Artichokes, and Asparagus recipe from Food.com.
Provided by bricookie55
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil that was reserved from the sun-dried tomatoes in a large skillet over medium-high heat.
- Add sausage and cook until browned; break up the meat as it cooks.
- When brown and cooked all over, transfer sausage to a bowl with a slotted spoon.
- Add artichokes, asparagus, and garlic to the skillet and saute over medium heat, until garlic is tender, about 2 minutes.
- Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until sauce is slightly reduced, stirring occasionally, about 8 minutes.
- Meanwhile, bring a large pot of water to a boil.
- Salt water and cook pasta according to package directions.
- Drain pasta.
- Add pasta, reserved sausage, 1/2 cup of Parmesan cheese, basil, and parsley to the artichoke mixture.
- Toss everything together until sauce is nearly absorbed by the pasta.
- Stir in mozzarella cheese, if using.
- Season with salt and pepper to taste.
- Serve with extra cheese to pass at table.
Nutrition Facts : Calories 609.6, Fat 26.6, SaturatedFat 9.6, Cholesterol 98.3, Sodium 1464.1, Carbohydrate 59.6, Fiber 10, Sugar 5.9, Protein 31.3
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