Pasta with Spinach and Artichoke Sauce

9

You know the deal. You’re at a casual restaurant with a group of friends deciding what appetizer to share. You unanimously agree on the classic spinach/artichoke dip. Panic stricken, you privately ponder how you’ll be able to eat an adequate amount, while reaching across the table for your fair share.

Do you take some on a plate? Glob an abnormally large bite’s worth onto a single chip, hoping it won’t break in half in the process? Wait politely for everyone to go first and curse yourself after for not being more aggressive?

Too. much. pressure. I had to find a way to turn this popular snack into a substantial meal. Pasta proved to be just the right fit for this challenge.

My sauce has all the components of the beloved dip: spinach, artichokes and cheese. I pureed the ingredients for the recognizable creamy texture, and topped it off with flaky, seasoned Japanese Panko breadcrumbs. The salty, savory crunch mirrors the chips used for transporting the dip.

Ingredients:

1 lb farfalle or penne pasta

1 (10 oz.) box frozen chopped spinach, microwaved and drained

1 (6 oz.) jar quartered, marinated artichokes

¼ cup diced red onion (about half of a small)

1 wedge Laughing Cow spreadable garlic and herb swiss cheese

5 Tablespoons white wine

2 Tablespoons heavy cream

2 Tablespoons lemon juice

1 Tablespoon olive oil

¼ teaspoon kosher salt or to taste

Seasoned Panko breadcrumbs

Shredded mozzarella, optional

Instructions:

While pasta is boiling, chop red onion into small pieces.

Sautee onions in 1 Tablespoon olive oil until soft and slightly browned. Remove from heat and set aside.

In another pan, heat 5 Tablespoons white cooking wine over medium-high. Add spinach and lemon juice. Sautee 2 minutes.

Melt wedge of cheese into spinach.

Toss in marinated artichokes, including oil from jar.

Incorporate heavy cream and mix well. Add salt and bring to a boil. Remove from heat.

Transfer ingredients to food processor and puree until smooth.

Stir sauteed onions into spinach and artichoke mixture. Toss with pasta and flash in pan to warm up.

Top with a generous coating of Panko breadcrumbs. Sprinkle with shredded mozzarella if desired. Serve immediately.

Relish in having a bowl full of these flavors all to yourself.

Share.

About Author

9 Comments

  1. Made this recipe last night (Feb 15th) because like you, our relationship doesn’t just survive on the likes of hallmark holidays. It turned out delicious and we stuffed ourselves until we coudlnt fit anymore in our stomachs. We even kept a little of the dip/sauce on the side for our bread. Best part is, I get to relive it with my leftovers for lunch today. Thanks for the tip #thatSOjenn!

  2. Pingback: Quinoa Stuffed Peppers | That's SO Jenn!

  3. Made this tonight!! I made a few changes since we have dietary restrictions but it was soooo good. Thank you! Instead of cheese wedge we used soft tofu & in place of heavy cream we used rice milk, & a small yellow onion replaced the red.

  4. Pingback: That’s SO Jenn’s Spinach & Artichoke Frittata | That's SO Jenn!

  5. Pingback: Squash Fusilli with Artichoke Sauce | That's SO Jenn!

Leave a Reply

%d bloggers like this: