This is one of the hearty meat-free dishes that I make. I like this one more than Andrew does, but that’s partially because I follow the recipe. He would prefer that I cook fresh spinach and chop up the artichokes more finely. Now who’s picky? 🙂
Spinach & Artichoke Baked Pasta
Active time: 25 minutes
Total time: 30 minutes
Serves: 8
12 oz short pasta, such as rigatoni
1 T. olive oil
1 large onion, finely chopped
Kosher salt and pepper
4 cloves garlic, finely chopped
3/4 c. lowfat sour cream
4 oz lowfat cream cheese, at room temperature
1/2 c. grated Parmesan (2 oz)
2 t. lemon zest, plus 1 T. lemon juice
1 10-oz pkg frozen leaf spinach, thawed and squeezed of excess moisture
1 13.5 oz can artichoke hearts, rinsed, squeezed of excess moisture and chopped
4 oz mozzarella, shredded (about 1 cup)
1. Cook the pasta according to package directions. Reserve 1/2 cup of the cooking water, 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, 8-10 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 water (adding more liquid if the pasta seems dry). Fold in 1/2 cup mozzarella.
5. Transfer the pasta mixture to a broiler-safe 2-1/2 to 3-quart casserole dish. Sprinkle with remaining 1/2 cup mozzarella and broil until golden brown, 3-5 minutes.
Per serving: 330 calories, 11 g fat (6 g saturated fat), 29 mg cholesterol, 509 mg sodium, 16 g protein, 42 g carbohydrates, and 3 g fiber.
On An Even Kiel 