Rigatoni With Lima Beans Artichokes And Spinach Recipes

SPINACH-ARTICHOKE RIGATONI

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.

CREAMY SPINACH & RIGATONI BAKE

Steps:

• Preheat oven to 375°. Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings; wipe skillet clean., In same pan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in cheese blend until melted., Stir in artichokes, spinach and pancetta. Drain rigatoni; add to cheese sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Bake, uncovered, until golden brown and bubbly, 20-25 minutes.

RIGATONI WITH SPINACH

Steps:

• Fill up a a large pot of salted water to boil for pasta.
• In large saute pan, on low heat (large enough to hold cooked pasta) add olive oil, garlic, crushed red pepper and saute for about 3 minutes.
• Add spinach, chicken bouillon cube, salt and freshly ground pepper and butter. Saute for about 2 minutes. Remover from heat.
• Cook pasta according to package. While pasta is cooking, add the starchy pasta cooking water to spinach and garlic. Stir to combine.
• Drain pasta, toss with sauce.

LIMA BEANS WITH ROASTED ARTICHOKE HEARTS

Steps:

• Cover beans, onion, celery, and carrot with water in a large saucepan. Bring to a boil, then reduce heat and simmer until tender but not falling apart, 35 to 40 minutes. Season with salt. Drain; discard vegetables. In a large bowl, toss beans with 1/4 cup oil and the vinegar. Let cool slightly.
• Meanwhile, heat oven to 450 degrees. On a rimmed baking sheet, toss artichoke hearts with remaining 2 tablespoons oil. Roast, flipping once, until golden brown and crisp, 15 to 20 minutes.
• Add to beans with capers and parsley. Season with salt and pepper flakes and drizzle with oil. Serve warm or at room temperature.

BABY LIMAS WITH SPINACH

Steps:

• Rinse the beans thoroughly. Place the beans, water, onion, and garlic in the slow cooker insert. Cover and cook on low for 5 to 6 hours, or until the beans are tender but not falling apart.
• When the beans are tender, stir in the spinach, olive oil, and lemon juice and add salt and pepper to taste.
• Serve warm or cold.
• Suggested Beverage
• Again, if you can find it, why not try a Greek wine? Aghiorghitiko is a delicious red grape variety native to Nemea on the Greek mainland.

RIGATONI WITH ARTICHOKES

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.

RIGATONI WITH ARTICHOKES

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.

RIGATONI WITH LIMA BEANS, ARTICHOKES, AND SPINACH

Steps:

• Remove lima beans from freezer and set aside; cook pasta according to package directions.
• Meanwhile, in a big saucepan, heat the oil over medium heat; add in onion and garlic; cook/stir occasionally until softened, about 5 minutes.
• Add in tomatoes, sugar, and salt/pepper to taste; bring to a boil, then partially cover and simmer for 10 minutes.
• Add in lima beans; return to a boil; decrease heat, replace the lid, and simmer for 3 more minutes.
• Add in spinach; cover, and cook until spinach is wilted, about 3 more minutes.
• When the pasta is cooked, drain and add it to the sauce, along with the artichoke hearts; top with parmesan cheese to taste.