Spinach Fettuccine With Sauteed Vegetables Artichoke Hearts And Shredded Mozzarella Recipes

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ESCARGOT WITH ARTICHOKES AND ASPARAGUS TIPS



Escargot with Artichokes and Asparagus Tips image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 15

5 tablespoons olive oil
1 medium white onion, peeled and thinly sliced
1 carrot, peeled and thinly sliced
8 artichokes (*see note)
1 lemon, cut in half
1/2 bay leaf
Sprig fresh thyme
4 garlic cloves, peeled
Salt and pepper
1/2 cup dry white wine
8 asparagus tips
12 snails (6 per person)
1 tablespoon butter
5 basil leaves, chopped
2 tablespoons chopped parsley

Steps:

  • In a heavy non-reactive casserole, warm the olive oil over low heat. Slowly cook the onion and carrot until they began to turn golden, then arrange the artichokes in the casserole in a single layer. Add the bay leaf, thyme, the 2 whole cloves of garlic, and salt and pepper to taste. Pour the wine into the casserole; add water until the artichokes are just covered. Cook over medium heat for 15 minutes, covered, then remove the lid, add the asparagus and reduce the cooking liquid over high heat to thicken the sauce. While waiting for the reduction, saute the snails in butter. Mince the remaining garlic cloves and mix in the basil and parsley. Off the heat, add the minced garlic mixture and snails, check for seasoning. Stir well and serve immediately. Peel the artichoke bottoms & stems, and rub each with half a lemon as you finish trimming it. Place them in cold water acidulated with the juice from the remaining lemon half. Spread the leaves of each artichoke, and use a small spoon to remove the choke; return to the lemon water.

SPINACH-ARTICHOKE FETTUCCINE ALFREDO



Spinach-Artichoke Fettuccine Alfredo image

Provided by My Food and Family

Categories     Pasta

Time 30m

Yield 8 servings

Number Of Ingredients 13

12 oz. fettuccine
2 Tbsp. olive oil
9 oz. baby spinach leaves
6 oz. quartered artichoke hearts
4 qt. water (for cooking pasta)
1/2 cup butter
5 oz. PHILADELPHIA Cream Cheese, cubed
2 cups 1% milk
1-1/2 tsp. garlic powder
1 tsp. dried basil leaves
1/4 tsp. black pepper
1-1/3 cups grated Parmesan cheese
3 Tbsp. all-purpose flour

Steps:

  • Spinach-Artichoke Fettuccine
  • In a medium (or large) pot, cook the fettuccine according to the package instructions.
  • While fettuccine is cooking; in a separate pan, heat olive oil over low heat. Then add spinach and cook until wilted. Cut artichoke quarters in half, then add to the spinach and cook on low heat an additional 90 seconds.
  • Once pasta is finished cooking, add the drained pasta to the pan with the spinach and artichokes. Toss with tongs until well combined. Remove from heat.
  • Alfredo Sauce
  • In a medium saucepan, cook the butter, PHILADELPHIA Cream Cheese and milk on medium heat until butter and cream cheese are completely melted, whisking constantly.
  • Whisk in garlic powder, basil and pepper. Then, whisk in the Parmesan cheese and the flour.
  • Bring sauce to a simmer and continue to cook for 4 minutes or until sauce is thickened.
  • Pour sauce into pan with the Spinach-Artichoke Fettuccine and toss with tongs or stir until well combined.
  • Serve warm and enjoy!

Nutrition Facts : Calories 460, Fat 26 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 65 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g

SPINACH FETTUCCINE WITH SAUTEED VEGETABLES



Spinach Fettuccine with Sauteed Vegetables image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 12

12 ounces spinach fettuccine
1 tablespoons olive oil
0.5 units red onion
2 cloves garlic
2 cups asparagus
1 units carrots
1 cups mushrooms
14 ounces artichoke hearts
0.5 teaspoons salt
0.5 teaspoons black pepper
28 ounces tomatoes
1 cups mozzarella cheese

Steps:

  • Cook pasta according to package directions. Drain, let cool to room temperature, transfer to a large resealable plastic bag, and seal.
  • Heat oil in a large skillet over medium heat on stovetop. Add onion and garlic; cook, stirring, for 1 minute. Add asparagus, carrot, mushrooms, and artichoke hearts; cook, stirring a few times, for approximately 5 minutes, or until vegetables are crisp-tender and mushrooms release their juices. Add salt and pepper, stirring to coat.
  • If you're stopping here:
  • -Let cool to room temperature. Transfer vegetables to a large resealable plastic bag or container, and refrigerate along with pasta for up to 3 days, or freeze up to 3 months. No need to thaw before continuing.
  • When you're ready to eat:
  • -Transfer vegetables to a large saucepan and stir in tomatoes. Set pan over medium-high heat and bring to a simmer on stovetop.* Add fettuccine and simmer for 2 minutes to heat through. Serve topped with mozzarella.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

FETTUCCINE WITH ARTICHOKE HEARTS



Fettuccine With Artichoke Hearts image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 8

1 package frozen artichoke hearts, defrosted
6 tablespoons extra-virgin olive oil
2 cloves garlic, minced
4 ounces fresh mushrooms, sliced
Salt and freshly ground black pepper
2 tablespoons finely minced Italian parsley
9 to 10 ounces fresh fettuccine
Freshly grated Parmesan cheese

Steps:

  • Spread the artichoke hearts on paper towels to dry them thoroughly.
  • Place a large heavy skillet over medium heat. Add three tablespoons of the oil, add the garlic and saute a few seconds. Increase the heat to high, add the artichoke hearts and saute for a few minutes, until they are lightly browned. Remove the artichoke hearts from the pan, draining them well.
  • Add another tablespoon of oil to the pan. Add the mushrooms and saute over high heat until lightly brown. Remove the pan from the heat and return the artichokes to it. Season to taste with salt and pepper, stir in the parsley and the remaining oil.
  • Bring a large pot of salted water to a boil, add the fettuccine and stir once or twice. Cook two to three minutes after the water returns to a boil. Drain the fettuccine well.
  • Briefly reheat the mushrooms and artichokes. Toss with the fettuccine in a warm serving bowl. Serve with the cheese passed separately.

ARTICHOKE SPINACH LASAGNA



Artichoke Spinach Lasagna image

A great option for vegetarian lasagna. You will greatly enjoy the mix of vegetables in this dish! *Note: pasta sauce can be a white or red but I have found that if I'm freezing it, that the red works out best for me...none the less, I believe the original recipe does call for a white sauce. Thanks Marg (CaymanDesigns) for pointing it out.

Provided by TishT

Categories     Vegetable

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 garlic cloves, chopped
1 (14 1/2 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package feta cheese with garlic and herbs, crumbled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray a 9x13 inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil.
  • Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  • Spray a large skillet with cooking spray and heat on medium-high.
  • Saute onion and garlic for 3 minutes, or until onion is tender-crisp.
  • Stir in broth and rosemary; bring to a boil.
  • Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes.
  • Stir in pasta sauce.
  • Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles.
  • Sprinkle 3/4 cup mozzarella cheese over noodles.
  • Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese.
  • Sprinkle crumbled feta on top.
  • Bake, covered, for 40 minutes.
  • Uncover, and bake 15 minutes more, or until hot and bubbly.
  • Let stand 10 minutes before cutting.
  • To freeze: Bake, cool, wrap well, and label. freeze up to 2 months. *Note: You can assemble and freeze without cooking and cook on the day to be eaten!
  • To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.

SPINACH-ARTICHOKE RIGATONI



Spinach-Artichoke Rigatoni image

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

3 cups uncooked rigatoni or large tube pasta
1 package (10 ounces) frozen creamed spinach
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
2 cups shredded part-skim mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper

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.

AMAZING SPINACH ARTICHOKE CASSEROLE



Amazing Spinach Artichoke Casserole image

This is a family favorite...spinach, fresh mushrooms, artichokes and cheeses make up a mouth-watering side dish that is creamy and delicious. This recipe has a lot of steps, but it is relatively easy and is well worth it. If you are a garlic lover, add an additional clove or two of pressed garlic to the mixture without roasting it first. This is my most requested vegetable casserole recipe, and it is a Thanksgiving favorite.

Provided by mharbold

Categories     Side Dish     Casseroles     Spinach Casserole

Time 1h30m

Yield 16

Number Of Ingredients 14

6 cloves garlic, unpeeled
4 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
¼ cup butter
1 (8 ounce) package sliced fresh mushrooms
3 green onions, finely chopped
1 (8 ounce) package cream cheese
1 cup sour cream
1 (8 ounce) can water chestnuts, drained and chopped
¾ cup grated Parmesan cheese
¾ cup real mayonnaise
2 teaspoons garlic salt
1 tablespoon lemon juice
1 cup French fried onion rings

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
  • Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
  • Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
  • Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
  • Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 15 g, Cholesterol 36.6 mg, Fat 27.5 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 10.7 g, Sodium 678 mg, Sugar 1.3 g

FETTUCCINE WITH ARTICHOKES



Fettuccine with Artichokes image

Artichokes are delicious, but they are also time-consuming to prepare. In this modern take on an Italian classic, frozen artichokes provide plenty of flavor with none of the prep time.

Categories     Cheese     Citrus     Dairy     Herb     Onion     Pasta     Vegetable     Sauté     Quick & Easy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

2 (9-ounce) packages frozen artichoke hearts (not thawed)
1/4 cup extra-virgin olive oil
1/2 stick (1/4 cup) unsalted butter
1 large onion, chopped (2 cups)
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon dried hot red-pepper flakes
1 teaspoon finely grated fresh lemon zest
1 to 2 tablespoons fresh lemon juice
3/4 lb dried egg fettuccine
1/2 cup chopped fresh flat-leaf parsley
1/2 oz finely grated Parmigiano-Reggiano (1/4 cup) plus additional for serving

Steps:

  • Cook artichoke hearts in a 6- to 8-quart pot of boiling salted water until just tender, about 2 minutes. Transfer to a bowl with a slotted spoon. Return water to a boil.
  • Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, salt, pepper, red-pepper flakes, and zest, stirring occasionally, until onion is softened, about 8 minutes. Add artichokes and sauté, stirring occasionally, 3 minutes. Stir in lemon juice (to taste), then remove from heat and transfer mixture to a large heatproof bowl.
  • While artichokes are sautéing, cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water. Add parsley and cheese and toss to combine. Season pasta with salt and thin with additional reserved cooking water if desired. Serve with additional cheese on the side.

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