Spinach And Artichoke 4 Ways



Spinach and Artichoke Baked Pasta

Jan 15, 2013
Spinach & Artichoke Baked Pasta
Jonny Valiant

Ever been to a party where the golden, bubbly spinach-artichoke dip wasn't the first to go? Didn't think so. Expect the same when serving this dish, which takes the idea even further by mixing in short pasta.

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Cal/Serv:
Yields:
Prep Time: 0 hours 25
Total Time: 0 hours 30
Ingredients
12 oz. short pasta
1 tbsp. olive oil
large onion
kosher salt
clove garlic
3/4 c. lowfat sour cream
lowfat cream cheese
1/2 c. grated Parmesan
2 tsp. lemon zest
1 tbsp. lemon juice
package frozen leaf spinach
can artichoke hearts
mozzarella
Directions
  1. Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid, then drain the pasta.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic and cook, stirring, for 1 minute.
  3. Heat broiler. In a large bowl, combine the sour cream, cream cheese, Parmesan, lemon zest, and lemon juice; Stir in the onion mixture.
  4. Add the pasta to the bowl and toss to coat. Stir in the spinach, artichokes and 1/4 cup of the cooking liquid (adding more liquid if the pasta seems dry). Fold in 1/2 cup mozzarella.
  5. Transfer the pasta mixture to a broiler-proof 2 1/2- to 3-quart casserole dish. Sprinkle with the remaining 1/2 cup mozzarella and broil until golden brown, 3 to 5 minutes.





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Date: 10.01.2019, 09:47 / Views: 84392