Spinach And Artichoke Pasta

1

PREP TIME

15 min

TOTAL TIME

35 min

Serves

4

Spinach And Artichoke Pasta

(Photo: Carmen Cheung; Produced by: Stephanie Han Kim; Food styling: Eshun Mott; Prop styling: Madeleine Johari)

Day five of our five easy weeknight meals made in 40 minutes or less! Toasted panko adds texture and crunch to this savoury, easy pasta dish.


Ingredients

  • 250 g spaghetti , pasta
  • 2 tsp olive oil
  • 1 small onion , thinly sliced
  • 1 142-g pkg baby spinach
  • 1 398-ml can artichoke hearts
  • 3 garlic cloves , minced
  • 1/2 cup vegetable broth
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • 1/2 250-g brick cream cheese , cubed
  • 1 tbsp lemon juice
  • 2 tsp lemon zest
  • 1/2 tsp hot pepper flake
  • 1/3 cup toasted panko , bread crumbs (optional)

Instructions

  1. Cook pasta following package directions, 9 to 10 min. Reserve 1/2 cup pasta water, then drain pasta and return to pot.
  2. Heat a large frying pan over medium-high. Add oil, then onion. Cook, stirring occasionally, until just golden, 4 to 5 min. Stir in spinach, artichokes and garlic until spinach starts to wilt, 1 to 2 min.
  3. Stir in broth, both cheeses and lemon juice. Stir until cheese melts, then add pasta. If pasta seems dry, stir in 1/4 cup reserved pasta water. Stir until coated. (Add remaining 1/4 cup pasta water if needed.) Stir in lemon zest and pepper flakes. Divide between plates. Sprinkle with toasted panko bread crumbs. Top with more Parmigiano-Reggiano, if desired.

Kitchen tip

Toast panko bread crumbs in a dry frying pan over medium-high until golden brown, 2 to 3 min.

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