SPINACH AND ARTICHOKE PASTA RECIPES

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SPINACH ARTICHOKE PASTA - THE PIONEER WOMAN – RECIPES ...



Spinach Artichoke Pasta - The Pioneer Woman – Recipes ... image

I love spinach artichoke dip. I’ve loved it for over half my life.

Provided by Ree Drummond

Categories     main dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 10 servings

Number Of Ingredients 14

6 tbsp. Butter
4 cloves Garlic, Finely Minced
2 bags Baby Spinach
2 cans Artichoke Hearts, Drained And Halved
3 tbsp. Flour
3 c. Whole Milk
1/4 tsp. Cayenne Pepper
Salt And Pepper, to taste
1/2 c. Grated Parmesan Cheese
1 1/2 c. Mozzarella Or Monterey Jack Cheese, Grated
1/2 c. Low Sodium Chicken Broth (less Or More)
12 oz. weight Penne, Cooked Until Al Dente
1/2 c. Seasoned Panko Breadcrumbs
Crushed Red Pepper, To Taste

Steps:

  • Melt 2 tablespoons butter in a large pot or skillet. Add garlic and throw in the spinach. Stir it around until it's wilted, about 1 minute. Remove spinach from heat and set aside. Add 2 tablespoons butter to the same pot and raise the heat to high. Throw in the halved artichokes and stir it around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside. Reduce the heat to low. Add 2 tablespoons butter to the pot. When melted, sprinkle in flour and whisk until it's combined. Pour in milk and whisk to combine. Let it cook for 3 to 4 minutes, or until starting to thicken. Add Parmesan, Mozzarella/Monterey Jack, salt and pepper, and cayenne pepper. Stir to melt, and if it's overly thick, splash in chicken broth. Add artichokes and pasta, tossing gently to combine. Gently fold in spinach, then pour the pasta into a serving bowl. Sprinkle the top with crushed red pepper flakes and plenty of Panko breadcrumbs for crunch.Serve immediately!

SPINACH-AND-ARTICHOKE CASSEROLE RECIPE - NYT COOKING



Spinach-and-Artichoke Casserole Recipe - NYT Cooking image

Provided by Julia Reed

Total Time 40 minutes

Yield 6 to 8 servings

Number Of Ingredients 6

1 tablespoon butter for greasing baking dish, 1/2 cup butter, melted, for casserole, plus 1 tablespoon, melted, for topping
2 (10-ounce) packages frozen chopped spinach
1 (8-ounce) package cream cheese, softened
1 teaspoon fresh lemon juice
1 (14-ounce) can artichoke hearts, drained and quartered
1/2 cup coarse Ritz cracker crumbs (about 10 crackers)

Steps:

  • Preheat oven to 350 degrees. Butter a shallow 2-quart casserole.
  • Cook the spinach according to the package directions, drain well and place in a mixing bowl. Add 1/2 cup of melted butter, the cream cheese and lemon juice and blend well with a fork.
  • Scatter the artichoke quarters evenly over the bottom of the greased casserole dish. Cover with the spinach mixture and smooth the top.
  • Cover the top with the Ritz crumbs, drizzle with 1 tablespoon melted butter and bake on the middle rack until bubbly in the center and lightly browned on the top, about 25 minutes. Cool about 5 minutes and serve.

Nutrition Facts : @context http//schema.org, Calories 157, UnsaturatedFatContent 4 grams, CarbohydrateContent 11 grams, FatContent 11 grams, FiberContent 4 grams, ProteinContent 6 grams, SaturatedFatContent 6 grams, SodiumContent 235 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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