Erica Kangas

Spinach Artichoke Pasta

pasta
May 1, 2021
Prep time: 45 min.
Cook time: 70 min.
Servings: 4-6

Ingredients

  • Large pasta shells, 1 lbs.
  • Olive oil, 2 tbs.
  • Garlic, 4 cloves minced
  • Red pepper flakes, 1/2 tsp.
  • Frozen chopped spinach, 20 oz.
  • Artichoke hearts, 2 14 oz. cans chopped
  • Heavy cream, 1 pint
  • Salt and pepper, to taste
  • Parmesan, 1 cup grated
  • Cheese, 1.5-2 cups shredded (Cabot New York Extra Sharp Cheddar)

Equipment

  • Medium pot
  • Large pot
  • Colanders, 2
  • Grater
  • 9x13 glass pan

Prep

  • Defrost and drain frozen spinach in colander
  • Grate parmesan
  • Grate cheese
  • Mince garlic
  • Roughly chop artichokes

Instructions

  1. Bring medium pot of water to boil. Cook pasta until 2 minutes short of al dente. Drain and set aside.

  2. Preheat oven to 400F.

  3. In heated large pot, cook olive oil, red pepper flakes, and garlic until fragrant, about 1 minute.

  4. Add spinach and cook until wilted, about 3 minutes.

  5. Add artichokes.

  6. Add cream and bring to simmer over medium-high heat.

  7. Stir in parmesan until melted.

  8. Add salt and pepper.

  9. Turn off heat, stir in pasta until well mixed.

  10. Transfer pasta to glass pan.

  11. Sprinkle with cheese.

  12. Bake until bubbling, 20-25 minutes. Let rest 10-15 minutes before serving.

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