SPINACH ARTICHOKE PENNE PASTA RECIPE BY TASTY
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
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 BAKED WHOLE GRAIN PASTA
Provided by Rachael Ray : Food Network
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Position the oven rack in center of the oven. Preheat the oven to 375 degrees F.
- Defrost the spinach in the microwave. Drain, then dry the spinach out as much as possible by wringing it out in a clean kitchen towel.
- Bring a saucepot of water to a boil. Add salt. Add the pasta and cook according to package directions for al dente.
- Meanwhile, heat 2 tablespoons extra-virgin olive oil in a small skillet over medium to medium-high heat and add the shallots and garlic and cook 2 to 3 minutes. Add the artichokes and cook until they are lightly brown. Add the wine to deglaze the pan.
- While the artichokes and pasta cook, in a saucepot over medium to medium-high heat, add the butter. When melted, whisk in the flour for 1 minute or so, then whisk in the milk and season with salt, pepper and a little nutmeg. Cook 5 to 6 minutes, or until thick enough to coat the back of a spoon, adjust the seasonings and stir in the Gruyere cheese. Combine the sauce with the spinach, pasta, and artichoke and stir until just combined. Transfer the mixture to a baking dish and cover with the remaining cheese. Cool and store for a make-ahead meal.
- Bake on a baking sheet 45 minutes or until brown and bubbly on top.
PENNE WITH SPINACH SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 27m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
- Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
- Meanwhile, place the remaining spinach leaves in a large bowl.
- Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.
Nutrition Facts : Calories 320 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 425 milligrams, Carbohydrate 61 grams, Fiber 8 grams, Protein 15 grams, Sugar 0 grams
SPRING PEA-STO WITH WHOLE-WHEAT PENNE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water up to a boil then season water with salt and cook penne to al dente. Heads up: you will need to reserve 1 or 2 ladles of starchy cooking water, 1/2 to 3/4 cup, before draining the pasta.
- Place 1/2 of the peas in the bottom of a large serving dish. Place the rest of the peas in a food processor with the pine nuts, basil, tarragon leaves, lemon zest, cheese and olive oil. Add a little salt and pepper then process the pesto into rough paste, adjust seasonings.
- Pour starchy water over peas in bowl then add pesto. Pour hot, drained pasta over the pesto and toss vigorously to coat and combine. Adjust seasoning and serve, passing extra cheese at the table.
SPINACH AND ARTICHOKE PENNE PASTA
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
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
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 (EVOO) 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 (EVOO). 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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SPINACH ARTICHOKE MAC AND CHEESE - WELL PLATED BY ERIN
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4.6/5 (5)Category Main CourseCuisine AmericanTotal Time 50 mins
- Bring large pot of salted water to boil. Add the pasta and cook until al dente, according to package directions. Drain, toss with a bit of olive oil to prevent sticking, and set aside.
- In a Dutch oven or large, deep stockpot, heat the 1 tablespoon olive oil over medium high. Add the artichokes and saute just until lightly browned, about 4 minutes. Remove from the pot and set aside.
- Reduce heat to medium. Melt the butter, then add the onion and cook until the onion is softened and fragrant but not yet brown, about 2 minutes. Sprinkle in the garlic and flour and cook, whisking often, until flour turns golden brown, about 1 minute. Gradually pour in the milk, whisking constantly. Cook until sauce simmers and thickens, 5-7 minutes. Remove the pot from the heat and stir in the salt and pepper. Next, stir in the Greek yogurt and fontina. Add the drained pasta and artichokes, stirring gently to combine, then gently stir in the spinach, allowing it to wilt.
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4.1/5 (18)Calories 371 per serving
- Combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Transfer to a small bowl. Add cream cheese and milk to the pan; whisk until the cream cheese is melted. Add Parmesan, garlic powder and pepper; cook, whisking until thickened and bubbling. Drain as much liquid as possible from the spinach. Stir the drained spinach into the sauce, along with artichokes and the pasta. Cook until warmed through.
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