Selasa, 05 Juni 2018

The Best Spinach and Artichoke Pasta #glutenfree #pasta

You know how spinach artichoke dip is so good that sometimes you want to just order the appetizer as your meal and not share it with anybody? I hereby give you permission to. Well, as long as you make it yourself and turn it into this meal-worthy Spinach Artichoke Pasta instead of spending $8 for one serving dip. And I guess you can share because you’ll have enough to feed six. ;)

I started with my favorite spinach artichoke dip recipe, added some pasta to make it more meal-worthy, and then made a few substitutions to make it more saucy and a little less guilt-inducing.

The absolute best part about this Spinach Artichoke Pasta is that it literally came together in the time that it took me to boil the pasta. It seems like a lot of my recipes have been really time consuming lately so it was really refreshing to make something that was so quick and so delicious. It’s a WINNER!

Scroll down to the bottom of the post for ingredient substitutions and add-in ideas.


Ingredients:


  • 12 oz bowtie pasta
  • 14 oz can quartered artichoke hearts
  • 1/2 lb frozen chopped spinach, thawed
  • 4 cloves garlic
  • 2 Tbsp olive oil
  • 4 oz cream cheese
  • 1/2 cup sour cream
  • 1/4 cup white wine
  • 1/2 cup milk
  • 1/2 cup grated parmesan
  • Few dashes hot sauce
  • 1/4 tsp red pepper flakes, optional
  • Salt and pepper to taste

Instructions:



  1. Fill a large pot with water and bring it to a boil over high heat. Once boiling, add the pasta, stir, and continue to boil until the pasta is tender (7-10 minutes). Drain the pasta in a colander.
  2. While the pasta is cooking, prepare the sauce. Drain the artichoke hearts and roughly chop into smaller pieces. Squeeze the excess moisture out of the thawed spinach. Set the spinach and artichoke hearts aside.
  3. Mince the garlic and add it to a large skillet with the olive oil. Sauté over medium heat for about one minute, or just until the garlic softens. Add the cream cheese, sour cream, and white wine. Stir and cook until the cream cheese has melted and the sauce is smooth.
  4. Whisk the milk into the sauce, and let it heat through. Once the sauce is hot again, turn the heat down to low and stir in the Parmesan cheese. Season the sauce with hot sauce, red pepper flakes, salt, and pepper.
  5. Stir the spinach and artichoke hearts into the sauce, then add the cooked pasta and stir to combine. Taste and adjust the salt, pepper, or hot sauce if needed.