Spinach And Artichoke Penne Pasta Recipes

SPINACH ARTICHOKE PENNE PASTA RECIPE BY TASTY

Spinach Artichoke Penne Pasta Recipe by Tasty image

Here's what you need: olive oil, spinach, artichoke heart, cream cheese, garlic powder, salt, pepper, milk, penne pasta

Provided by Tasty

Categories Dinner

Yield 3 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
5 oz spinach
1 cup artichoke heart, drained
16 oz cream cheese, softened
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
2 cups milk
4 cups penne pasta, cooked

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!

Nutrition Facts : Calories 1589 calories, Carbohydrate 190 grams, Fat 71 grams, Fiber 11 grams, Protein 46 grams, Sugar 20 grams

SPINACH AND ARTICHOKE PENNE PASTA

Spinach and Artichoke Penne Pasta image

This is one of my new favorite recipes, and by far my favorite concoction that I've ever whipped up myself! It turned out amazing,and the whole house smelled amazing (if you like the smell of garlic, that is!). I was reading a Spinach Pasta recipe that I was going to make, but didn't have 75% of the ingredients, so I created this one instead! And I'm so happy I did!

Provided by Kristi Nicole

Categories One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

0.75 (1 lb) box penne pasta
2 tablespoons olive oil
5 garlic cloves, pressed
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (12 ounce) jar artichoke hearts, drained and cut up
6 ounces fresh spinach leaves
1 cup parmesan cheese

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 ARTICHOKE WHOLE-WHEAT PENNE

Spinach Artichoke Whole-Wheat Penne image

This is a dish that can stand alone as an entree or be served up as a side. The flavors will remind you of decadent spinach artichoke dip - made with mounds of mayonnaise and tons of cheese. This dish however is a figure-friendly fake-out full of vitamins, fiber and protein. Even the spinach pesto is made with half the amount of extra-virgin olive oil I usually use, due to the addition of vegetable stock.

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound whole-wheat penne pasta
3 tablespoons extra-virgin olive oil, divided
1 (15-ounce) can or 1 (10-ounce) box frozen artichoke hearts, defrosted, drained and quartered
1 small bundle farm fresh spinach, stems trimmed
1 shallot, peeled and coarsely chopped
1/2 cup chicken or vegetable stock, just eyeball the amount
A handful fresh mint leaves
A handful lightly toasted slivered almonds
Kosher salt or freshly ground sea salt and black pepper
1 large clove garlic - peeled
A handful grated Parmigiano-Reggiano cheese

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.

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