Creamy spinach and artichoke pasta

Ingredienti

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 sodium-reduced vegetable broth
1 cup grated parmesan cheese
1/2 250 g brick low fat cream cheese, softened
1 tbsp lemon juice
1/2 tsp red-pepper flakes
1/4 cup bread crumbs

Facile

Preparazione

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.

June 04, 2014 00:14