Spinach And Artichoke Penne Pasta Recipes

SPINACH ARTICHOKE PASTA

Steps:

• Cook the pasta according to the instructions on the package. Set aside.
• Make the sauce: place all ingredients in a high speed blender and process until smooth.
• Roughly chop the artichoke hearts and wash the spinach.
• In a large pan, add the spinach and cook, stirring, until spinach is wilted. Set aside. Pour the sauce into the same pan and heat until it thickens up. Then add the artichokes, the wilted spinach, and the cooked penne. Season with salt and pepper.

ARTICHOKE FLORENTINE PASTA

Steps:

• Cook pasta according to package directions. In a 6-qt. Dutch oven, melt 2 tablespoons butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add spinach; cook and stir just until wilted, 1-2 minutes. Remove from pot., In same pot, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Add Parmesan cheese, cream cheese, wine and seasonings; stir until smooth. Stir in artichoke hearts; heat through., Drain pasta; add to sauce, tossing to coat. Stir in spinach mixture. Transfer to a serving dish; sprinkle with bread crumbs. Serve immediately.

SPINACH AND ARTICHOKE PASTA RECIPE

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).

SPINACH ARTICHOKE PENNE PASTA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over medium heat. Add spinach, cooking until wilted, then add artichoke hearts, cooking for 1 minute.
• Add cream cheese until melted, stirring until there are no lumps.
• Sprinkle in garlic powder, salt, pepper, and milk, stirring until smooth.
• Add pasta and mix until pasta is evenly coated.
• Nutrition Calories: 1589 Fat: 71 grams Carbs: 190 grams Fiber: 11 grams Sugars: 20 grams Protein: 46 grams
• Enjoy!

SPINACH ARTICHOKE WHOLE-WHEAT PENNE

Steps:

• Place a large pot of water over high heat and bring up it up to a boil to cook the pasta, season with some salt and cook to al dente, according to package directions. Drain and reserve about 1 cup of the cooking water.
• Heat 1 tablespoon extra-virgin olive oil in medium nonstick skillet. Add artichokes to heat through and lightly brown at edges.
• To clean spinach, fill sink with water, swish spinach around and let grit fall to bottom of sink. Dry leaves before using.
• In the bowl of a food processor add the shallot, 1/2 cup chicken stock, spinach leaves, mint, almonds and salt and pepper, to taste. If you have a hand held small-holed grater or a zester, grate garlic into the food processor. Adding a whole clove can result in stray big pieces of raw garlic, too bitter to bite down on. If you do not have a hand held grater, mince garlic and mash up into paste with a little salt. Turn processor on and add in about 2 tablespoons extra-virgin olive oil.
• Scrape the spinach pesto into the artichoke pan and loosely cover with foil. Bring mixture to a simmer over low to medium-low heat and cook for about 2 minutes. Add the reserved pasta cooking water, the pasta and the cheese. Toss to coat the pasta with the sauce and heat for 1 minute. Transfer to a serving bowl or platter, season with salt and pepper, to taste, and serve.

SKINNY ARTICHOKE SPINACH BAKED PASTA RECIPE

Steps:

• Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid, then drain the pasta.
• Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic and cook, stirring for 1 more minute.
• Heat the broiler. In a large bowl, combine the yogurt, cream cheese, Parmesan, and lemon juice until well blended. Add the onion mixture and stir until combined.
• Add the pasta to the bowl and toss to coat. Stir in the spinach, artichokes and 1/4 cup of the pasta cooking liquid. (Add more liquid if the pasta seems dry.) Gently stir in 1/4 cup of the mozzarella.
• Transfer the pasta mixture to a broiler-proof 9-inch square casserole dish. Sprinkle with the remaining 1/4 cup mozzarella.
• Broil until golden brown, about 5 minutes.

SPINACH AND ARTICHOKE PENNE PASTA

Steps:

• Boil penne pasta according to package directions. Drain and set aside.
• Meanwhile, heat 3/4 cup of olive oil over med-high heat in a large skillet.
• Add pressed garlic and saute for 1-3 minutes until golden brown.
• Add diced tomatoes and artichoke hearts. Allow to heat through.
• Stir in parmesan cheese, stirring constantly until melted.
• Add in spinach and stir until all leaves are wilted.
• Add in pasta and mix it all through.
• Enjoy!

SPINACH AND ARTICHOKE CREAMY PENNE PASTA

Steps:

• Cook pasta according to directions on the box.
• In a large frying pan, heat olive oil.
• Add garlic and cook until fragrant.
• Stir in spinach and continue to cook until wilted; about 2 minutes.
• Place cooked spinach in a large bowl and set aside.
• In the same pan, melt 1 tablespoon butter.
• Add artichokes and cook for 2 minutes.
• Place artichokes in the bowl with spinach and set aside.
• Melt 1 tablespoon butter over low heat.
• Whisk in flour.
• Whisk in milk, salt and pepper; cook 5 minutes.
• Add cheese and whisk until completely melted.
• Slowly add cooked pasta, spinach and artichokes; mix until thoroughly combined.
• Remove from heat.
• Garnish with grated parmesan and red pepper flakes.
• Serve warm.