Creamy Spinach And Artichoke Baked Pasta
236
- Prep Time25 min
- Total Time35 min
- Makes4 Servings
(Photo: 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 24g, Carbohydrates 56g, Fat 22g, Fibre 7g, Sodium 860mg.
Gluten-Free Tip:
Our favourite gluten-free pasta is Le Veneziane, made from corn.
