Spinach and Artichoke Baked Pasta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 oz. short pasta
1 Tbsp olive oil
Kosher salt and pepper
1 large onion finely chopped (you know I don't add this)
4 cloves garlic, finely chopped
3/4 cup low fat sour cream
4 oz. low fat cream cheese, at room temperature
1/2 cup grated Parmesan
2 tsp 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)
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Directions: |
Directions:1. Cook the pasta according to package directions. Reserve 1/2cup of cooking liquid. Drain the pasta.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion (or not) and 1/2 tsp. Salt and pepper and cook covered stirring occasionally, until tender, 8-10 minutes. Add the garlic and cook for 1 minute.
3. Heat broiler. In a large bowl, combine the sour cream, cream cheese, lemon zest and juice, and parmesan; stir in 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 liquid. Add more if mixture seems too dry. Fold in 1/2 cup mozzarella.
5. Transfer the pasta mixture to a broiler proof 2 1/2 -3 qt casserole dish. Sprinkle with the remaining 1/2 cup mozzarella and broil until golden brown, about 3-5 minutes. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:30 minutes |
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