Preparation time:

25 minutes

Total time:

35 minutes

Makes:

4 Servings

 
Jodi Pudge

Ingredients

• 250 g pkg gluten-free 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 vegetable broth, preferably sodium-reduced
• 1 cup grated parmesan cheese
• 1/2 250 g brick cream cheese, softened
• 1 tbsp lemon juice
• 1/2 tsp red-pepper flakes
• 1/4 cup panko bread crumbs, (optional)

Instructions

• 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.

Gluten-Free Tip:

Our favourite gluten-free pasta is Le Veneziane , made from corn.

Nutrition (per Serving)

calories

505 

protein

24 g

carbohydrates

56 g

fat

22 g

fibre

7 g

sodium

860 mg

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