Brian Boitanos Artichoke And Spinach Pasta Recipes

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SPINACH AND ARTICHOKE PASTA RECIPE



Spinach and Artichoke Pasta Recipe image

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

6 Tbsp unsalted butter (divided)
10 oz fresh spinach (*see note on substitutions for using frozen)
4 oz cream cheese (cut into pieces (reduced fat is ok))
1 cup 8 oz sour cream ("light" sour cream is ok)
1 cup shredded parmesan cheese
2 cans (15 oz each quartered artichoke hearts, well drained)
4 oz can diced jalapeños (drained (optional))
1 large or 2 small garlic cloves pressed
16 oz penne pasta with 1 cup reserved pasta cooking liquid

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).

BRIAN BOITANO'S GARLICKY WHITE BEAN ARTICHOKE DIP



Brian Boitano's Garlicky White Bean Artichoke Dip image

I saw this recipe on the Rachael Ray show and tried it immediately. It is incredibly easy and very delicious. I only used 2 garlic cloves and the garlic taste was intense. Cook time is refrigerator time

Provided by mandabears

Categories     Low Cholesterol

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 6

1/3 cup olive oil
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can artichokes, hearts drained
1 lemon, juice of
2 -3 garlic cloves
salt and pepper

Steps:

  • Place garlic cloves in bowl of food processor.
  • Pulse in short spurts until garlic is minced.
  • Place cannelini beans, artichoke hearts, lemon juice and salt and pepper in bowl.
  • Process until all ingredients are well mixed.
  • Pour olive oil through food chute and process until mixture is creamy.
  • Refrigerate for at least 1 hour.
  • Serve with pita chips or fresh vegetables.

Nutrition Facts : Calories 202.3, Fat 12.5, SaturatedFat 1.8, Sodium 277.4, Carbohydrate 18.7, Fiber 7.7, Sugar 2.2, Protein 6.1

CHEESE, ARTICHOKE AND SPINACH FILLED MANICOTTI



Cheese, Artichoke and Spinach Filled Manicotti image

This my own manicotti recipe that I thought I would share. Many people have mentioned how difficult manicotti is to make but I have a simple and fast way to make a delicious meal. Feel free to add any of your favorite ingredients in place of the spinach and artichoke hearts, such as sun-dried tomatoes or black olives. This dish is also great with chicken breasts coated with italian bread crumbs, parmesan cheese and lightly fried in olive oil.

Provided by tacomagirl23

Categories     Manicotti

Time 40m

Yield 8-10 manicotti shells, 4-6 serving(s)

Number Of Ingredients 9

1 (15 ounce) container ricotta cheese (low-fat ok)
1 (8 ounce) box manicotti
1 egg
1 (10 ounce) box frozen chopped spinach, thawed
1/2 cup artichoke heart, sliced
1 (26 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese
salt & pepper

Steps:

  • Boil manicotti shells until almost done, about 7 minutes. Shells should be somewhat soft but still have some rigidness to them.
  • In a bowl, mix ricotta cheese, one egg, spinach and artichoke hearts, salt & pepper until well combined. Spoon mixture into a ziplock back and cut off one corner.
  • Cover the bottom of a rectangular baking pan with some of the spaghetti sauce.
  • Using the plastic baggie like a piping bag, squeeze mixture into each manicotti shell until full. Place on top of spaghetti sauce, leaving space in between each shell. Leaving space will help with serving later. Cheese mixture should fill approximately 8-10 shells.
  • Top the shells with more of the spaghetti sauce, mozzarella cheese and sprinkle with parmesan.
  • Cover with foil and bake in 350 degree oven for 20 minutes. Remove foil and bake an additional 10 minutes or until cheese is melted. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 710.2, Fat 29.7, SaturatedFat 15.3, Cholesterol 136.9, Sodium 1444.5, Carbohydrate 74.3, Fiber 5.9, Sugar 19.9, Protein 37.4

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