Gluten-Free Tip:
Our favourite gluten-free pasta is Le Veneziane , made from corn.
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Creamy spinach and artichoke baked pasta
200
PREP TIME
25 min
TOTAL TIME
35 min
Makes
4 Servings
Creamy spinach and artichoke baked pastaPhoto by Jodi Pudge
Ingredients
- 250-g pkg gluten-free fusilli pasta
- 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 artichoke hearts , drained and chopped
- 1 cup sodium-reduced vegetable broth
- 1 cup grated parmesan
- 1/2 250-g brick cream cheese , softened
- 1 tbsp lemon juice
- 1/2 tsp hot-red-chili-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.
Nutrition (per serving)
- Calories
- 505,
- Protein
- 24 g,
- Carbohydrates
- 56 g,
- Fat
- 22 g,
- Fibre
- 7 g,
- Sodium
- 860 mg.
