Creamy spinach and artichoke baked pasta
Recipe by Lori McAleer
250 g pkg fusilli
2 tsp olive oil
3 garlic cloves, minced
1 bunch green onions, about 1 cup chopped
3 cups packed, chopped fresh spinach
398 ml can artichokes, drained and chopped
1 cup vegetable broth, preferably sodium-reduced
1 cup grated parmesan cheese
1/2 250 g brick cream cheese, softened
1 tbsp lemon juice
1/2 tsp red-pepper flakes
1/4 cup bread crumbs
1. Preheat oven to 500F.
2. Cook pasta in a large pot of boiling water, following package directions but omitting salt, until just barely tender, 6 to 8 min.
3. Heat a large frying pan over medium-high.
4. Add oil, then garlic and onions.
5. Cook for 1 min.
6. Stir in spinach and artichokes.
7. Cook until spinach starts to wilt, 1 min.
8. Stir in broth, parmesan, cream cheese, lemon juice and pepper flakes.
9. Stir until cheese is melted, then add pasta.
10. Transfer to an 8-in. square baking dish. Sprinkle bread crumbs on top.
11. Bake in centre of oven until topping is golden, about 5 min.
side dishes December 10, 2011 02:03
Author food.chatelaine.com/recipes/vi...
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