Creamy spinach and artichoke baked pastaPhoto by Jodi Pudge
, about 1 cup chopped
packed, chopped fresh
, drained and chopped
1/2 250-g brick
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.
Nutrition (per serving)
Our favourite gluten-free pasta is Le Veneziane , made from corn.
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