Four Cheese Spinach Artichoke Penne Recipes

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.

4-CHEESE SPINACH-ARTICHOKE DIP

Steps:

• Melt butter in a large pot over medium heat. Add spinach, artichoke hearts, and any marinade oil that remains after chopping them. Add onion, garlic, pepper, salt, and red pepper flakes; cook, stirring regularly so it doesn't burn on the bottom, until spinach has wilted and mixture is wet, about 3 minutes.
• Reduce heat to low and add cream cheese, Parmesan cheese, processed cheese, and Cheddar cheese. Stir occasionally and allow to simmer, uncovered, until cheeses have melted and some of the water from the spinach has cooked off, about 3 more minutes. This allows the herbs and spices to infuse their flavor into the dip. Serve hot.

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.

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

FOUR CHEESE SPINACH ARTICHOKE DIP

Steps:

• Defrost the spinach completely. If cool enough to touch, squeeze majority of the water out by hand before placing the spinach in a clean kitchen towel and wringing out any remaining water.
• Drain artichokes, then quarter and/or chop if large. If the artichokes come in a brine, rinse in a colander under cold water and drain.
• Preheat your oven to 350°. Lightly spray a 10-inch cast iron skillet with olive oil or wipe a deep-sided pie dish with butter and set aside.
• In a medium bowl add the softened cream cheese, mayonnaise and grate in the garlic.
• Then in a small, separate bowl measure a 1/2 cup of the mozzarella and a tablespoon each of asiago, parmesan and Romano cheese, mix and set aside.
• Next add the remaining mozzarella, asiago, parmesan and Romano cheese. Then add in the chopped artichokes and spinach. Season with dried basil, salt and pepper and stir to combine.
• Transfer mixture to a prepared baking dish and spread it out evenly. Sprinkle with the reserved four cheeses before sliding it onto the middle rack of you preheated oven.
• Bake for 30 to 35 minutes, or until the top is golden brown and bubbly. Remove and let cool slightly before serving.
• Serve with corn tortilla chips, baked pita chips or pumpernickel bread.

4-CHEESE SPINACH-ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees.
• Chop all veggies.
• Mix all cheese with sour cream.
• Mix veggies into cheese mixture.
• Spread mixture in a 7" x 11" baking dish.
• Bake covered for 20 minutes at 350 degrees. Remove cover and contiue baking for 5 minutes or til lightly browned.

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!

FOUR CHEESE SPINACH ARTICHOKE PENNE

Steps:

• Cook pasta according to package directions and drain well. In a dutch oven, melt the first 2 tablespoons of butter, add garlic and sauté for 2 minutes. Add milk and cook until thoroughly heated. Gradually stir in 1/2 cup parmesan cheese, the cream cheese, the mascarpone, mozzarella, salt and pepper and whisk until smooth. Stir in the spinach, artichokes, and cooked pasta and blend well. Place this mixture in a lightly greased 13x9x2-inch baking dish. In a small bowl, combine the breadcrumbs, remaining parmesan and butter and mix well. Sprinkle the breadcrumb mixture over the macaroni mixture and bake, uncovered, for 20 minutes at 375°F.