gluten-free fusilli pasta
garlic cloves, minced
green onions, about 1 cup chopped
packed, chopped fresh spinach
artichoke hearts, drained and chopped
sodium-reduced vegetable broth
1/2 250-g brick
cream cheese, softened
panko bread crumbs, optional
- Preheat oven to 500F. Cook pasta in a large pot of boiling water, following package directions but omitting salt, until just barely tender, 6 to 8 min.
- Heat a large frying pan over medium-high. Add oil, then garlic and onions. Cook for 1 min. Stir in spinach and artichokes. Cook until spinach starts to wilt, 1 min. Stir in broth, parmesan, cream cheese, lemon juice and pepper flakes. Stir until cheese is melted, then add pasta. Transfer to an 8-in. square baking dish. Sprinkle panko overtop. Bake in centre of oven until topping is golden, about 5 min.
Our favourite gluten-free pasta is Le Veneziane , made from corn.
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Protein 24 g
Carbohydrates 56 g
Fat 22 g
Fibre 7 g
Sodium 860 mg