Creamy Spinach and Artichoke Dip Pasta Recipe
Spinach Artichoke Dip Pasta Recipe Ingredients
1 pound pasta of your choice
1 carton spinach
1/2 jar marinated artichokes used in this recipe BUT i wish i used the whole thing. There’s room to add it.
1 red bell pepper
8 garlic cloves
2 tbsp flour
4 tbsp butter 2 for spinach other 2 for the sauce
4 oz cream cheese
1 cup white cheddar
1 cup mozzarella
ALL THE CHEESE IS UP TO YOU HOW MUCH YOU WANT. ADD MORE IF YOU WANT IT.
ONE 16 oz bottle half and half
1 tbsp spicy girl or Cajun seasoning
2 tsp adobo
2 tsp smoked paprika
Salt and pepper to taste
#spinach #pasta #cream
Sun Dried Tomato and Shrimp Pasta with Artichokes & Mushrooms
First place winning recipe of the Bella Sun Luci Recipe contest 2012!
Ingredients:
• ¾ cup Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil & Herbs
• 1 large shallot, chopped
• 2 teaspoons minced garlic
• 1 lb. shrimp (medium to large)
• 12 ounces marinated artichoke hearts, quartered
• 8 ounces sliced fresh mushrooms
• 1-2 Tablespoons butter
• ½ cup dry white wine or chicken broth
• 12 ounces angel hair pasta
• Pinch crushed red pepper, or to taste
• ½ cup grated Parmesan cheese
Serves 4
Directions:
1. Coat large deep sauté pan with olive oil and heat on medium.
2. Add garlic and chopped shallots and sauté until tender (approx 5 minutes).
3. Bring water to a boil.
4. Cook pasta according to directions and drain, reserving 1/2 cup of the pasta water for later.
5. Add sun dried tomatoes, artichokes, shrimp, mushrooms, and butter to garlic/shallot mixture.
6. Combine and cook until shrimp turn opaque approximately 5 minutes.
7. Add wine or chicken broth and reduce to simmer.
8. There should be enough liquid to generously coat pasta.
9. Add pinch of crushed red pepper to taste.
10. Add ½ cup reserved pasta water to shrimp mixture and stir.
11. Add drained pasta to shrimp mixture and combine well.
12. Plate and top with grated cheese to serve.
Pasta Italiana! Vegan Recipe
Creating fresh recipes from my local farmers market on Sundays... this only looks like it took a lot of effort, but it's actually quite simple to make.
The dried porcini pasta comes from an Italian import stand at the market... with their crazy good marinated artichoke hearts that give this pasta so much flavor. Add southern Italian olives from Calabria, fresh basil, lemon, peas and zucchini. Mangia mangia!
How to make:
Artichoke, Lemon, Olive & Porcini Pasta
You’ll gather some fresh ingredients to make this vegan pasta recipe…
like farm fresh zucchini, a squeeze of lemon, and Italian olives that add so much flavor.
Ingredients:
1 package dried porcini pasta (use any long noodle pasta as substitute if not porcini)
1 jar marinated artichokes in olive oil, chopped — use the oil to toss the pasta once cooked
2-3 zucchini, chopped & roasted in olive oil, herbs & sea salt
6 cloves garlic, caramelized in olive oil
1 bunch basil, chopped, as garnish
1-2 lemons, juiced (to taste)
1 handful pitted black Italian olives, as garnish
fresh peas (optional)
fresh ground black pepper, to taste
Directions:
Prep all of your ingredients and have them ready in front of you. Bring a large pot of water to boil. Have your pasta strainer ready in the sink to drain as well.
Pit the black olives (if not pitted) and chop basil, for garnish.
Turn on your oven to 400F degrees to roast the zucchini. Chop zucchini and toss in a bowl with a little olive oil, Italian herbs — oregano, basil, etc. — and sea salt. Spread out on a sheet pan and roast in the oven for about 20-30 minutes. Once roasted, turn off heat and set aside to toss into the cooked pasta.
Sauté garlic cloves in a large saucepan with olive oil, allowing the garlic to get golden. Do this slowly. The aroma of garlic is so heavenly! Make sure not to burn your garlic cloves, just let them get golden and sticky.
Chop the marinated artichokes as finely as you can — just enough to be bite sized — and add it into the pan with the garlic. If you are using anything such as peas (as I did in the video) add those last -- peas cook quickly, and you don’t want them to get mushy.
If not using peas, then just sauté the artichokes with garlic for about 10 minutes.
Add 1/2 jar of marinated artichoke oil into the pan. Turn off flame.
Add the juice of 1 lemon to the pan. Stir together to incorporate the oil and lemon juice with the artichokes and garlic.
You can add more lemon juice to balance out the olive oil once tossed together.
Add the pasta to the boiling water and cook until al dente. Drain.
Toss pasta in the saucepan with the artichokes and garlic, coating all of the pasta with the garlicky artichoke olive oil and lemon juice.
(( Squeeze more lemon all over the pasta if it tastes oily. The trick is balancing the taste of lemon and artichoke olive oil so the flavors mingle. ))
Add the roasted zucchini, basil and olives. Squeeze more lemon juice and/or add more artichoke oil to taste.
Use freshly ground black pepper all over (if you love black pepper like I do) and take care not to use much salt, if any.
(( You won’t need too much salt when using the salty black olives! ))
Toss gently and serve.
Enjoy!
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For more vegan & plant-based recipe inspiration, follow me on Instagram: @stephaniedujour
Pasta with Creamy Artichoke Sauce | Big Little Recipes
This week's Big Little Recipe packs a ton of flavor into just a few ingredients -- thanks to the zesty marinade that comes with jarred artichokes. Whizz up that garlicky, well-seasoned oil with some of the artichoke hearts and you're halfway to a luscious, creamy sauce for your pasta. GET THE RECIPE ►►
INGREDIENTS
1 (12-ounce) jar quartered marinated artichoke hearts
Kosher salt
1/2 pound rigatoni (or another short pasta)
Freshly grated Parmesan
Red pepper flakes
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