Spinach And Artichoke Pasta
14
- Prep Time15 mins
- Total Time35 mins
- Makes4 servings
(Photo: Carmen Cheung; Produced by: Stephanie Han Kim; Food styling: Eshun Mott; Prop styling: Madeleine Johari)
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
Cook pasta following package directions, 9 to 10 min. Reserve 1/2 cup pasta water, then drain pasta and return to pot.
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.
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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