Recipes

[Chi-town girl]

Another meal using the spinach artichoke dip flavors. This new one is from Katie Lee. Looks delish 

Katie Lee's Creamy Spinach and Artichoke Pasta

Recipe by Katie Lee Biegel

COOK TIME:15 minutes

 

PREP TIME:5 minutes

 

SERVINGS:4

I am a big fan of spinach artichoke dip. This dish is basically the same recipe as the classic dip but with pasta. What could be better?!

Technique tip: Cook the pasta a few minutes less than the package directions because it will continue to cook in the pan.

Swap option: You can make this in advance and put it in a casserole dish and top with cheese. Bake at 350 F for 25 minutes before serving.

Ingredients

• • 1 pound rigatoni (or any short pasta)
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 pinch crushed red pepper flakes
  • 1 (10-ounce) package frozen spinach, cooked and drained
  • 1 (4-ounce) jar artichoke hearts, chopped
  • 1/2 teaspoon dried basil
  • 4 ounces cream cheese, cubed
  • 1/2 cup grated Parmesan
  • 1½ cups shredded mozzarella
  • salt and freshly ground black pepper

Preparation

1. Preheat broiler.

2. Bring a large pot of water to a boil. Season generously with salt.

3. Add pasta. Cook a few minutes less than package directions. Reserve 2½ cups pasta water. Drain.

4. Combine oil and garlic in a large ovenproof skillet over medium heat. Sauté 1 minute. Add crushed red pepper. Add spinach and artichokes. Sauté a couple of minutes, season with basil, salt and pepper. Stir in 3/4 cup pasta water. Stir in cream cheese until it melts.

5. Add pasta and 1/2 cup pasta water to the pan. Toss to combine. If too thick, add more water.

6. Turn off heat. Stir in Parmesan. Top with mozzarella and put under broiler for 2-3 minutes until bubbly and golden brown. 

[QVCkitty1]

That looks scrumptious !  😋😋

[ECBG]

Looks beyond yummy!  Just give me a green salad!