Creamy spinach and artichoke baked pasta
Prep 25 min
Total 35 min
Makes 4 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
250-g pkg
gluten-free fusilli pasta
2 tsp
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
1/2 tsp
1/4 cup
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.
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Nutrition
Calories 505, Protein 24 g, Carbohydrates 56 g, Fat 22 g, Fibre 7 g, Sodium 860 mg.
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