SPINACH ARTICHOKE WHOLE-WHEAT PENNE
This is a dish that can stand alone as an entree or be served up as a side. The flavors will remind you of decadent spinach artichoke dip - made with mounds of mayonnaise and tons of cheese. This dish however is a figure-friendly fake-out full of vitamins, fiber and protein. Even the spinach pesto is made with half the amount of extra-virgin olive oil I usually use, due to the addition of vegetable stock.
Provided by Rachael Ray : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a large pot of water over high heat and bring up it up to a boil to cook the pasta, season with some salt and cook to al dente, according to package directions. Drain and reserve about 1 cup of the cooking water.
- Heat 1 tablespoon extra-virgin olive oil in medium nonstick skillet. Add artichokes to heat through and lightly brown at edges.
- To clean spinach, fill sink with water, swish spinach around and let grit fall to bottom of sink. Dry leaves before using.
- In the bowl of a food processor add the shallot, 1/2 cup chicken stock, spinach leaves, mint, almonds and salt and pepper, to taste. If you have a hand held small-holed grater or a zester, grate garlic into the food processor. Adding a whole clove can result in stray big pieces of raw garlic, too bitter to bite down on. If you do not have a hand held grater, mince garlic and mash up into paste with a little salt. Turn processor on and add in about 2 tablespoons extra-virgin olive oil.
- Scrape the spinach pesto into the artichoke pan and loosely cover with foil. Bring mixture to a simmer over low to medium-low heat and cook for about 2 minutes. Add the reserved pasta cooking water, the pasta and the cheese. Toss to coat the pasta with the sauce and heat for 1 minute. Transfer to a serving bowl or platter, season with salt and pepper, to taste, and serve.
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N.A.R Bhatti
[email protected]This was a great recipe! I made it for my family and they all loved it. The sauce was creamy and flavorful, and the pasta was cooked perfectly. I will definitely be making this again.
Sheng H
[email protected]I'm not a fan of artichokes, but I loved this recipe. The spinach and cheese sauce was creamy and flavorful, and the whole wheat penne was a nice change from regular pasta.
Adenike Ifedayo
[email protected]This dish was delicious and easy to make. I would highly recommend it to anyone looking for a healthy and flavorful pasta dish.
Ntsumi Malomane
[email protected]Overall, this was a good recipe. I would definitely make it again, but I would make a few changes to the sauce.
Natalie Castillo
[email protected]The sauce was too thin for my liking. I added some cornstarch to thicken it up.
Oshundairo Abdulbasit
[email protected]This recipe was a bit bland for my taste. I added some extra garlic and red pepper flakes to give it more flavor.
one1 leven11
[email protected]I love spinach and artichoke dip, so I was excited to try this recipe. It didn't disappoint! The pasta was cooked perfectly and the sauce was creamy and cheesy. I will definitely be making this again.
Kaylynn 7
[email protected]This dish was easy to make and turned out great. The leftovers were even better the next day.
Tasnim Jahan Jui
[email protected]I'm not usually a fan of whole wheat pasta, but this recipe changed my mind. The penne was cooked perfectly and the sauce was creamy and flavorful. I'll definitely be making this again!
M.Nadeem Sheikh
[email protected]This recipe was a hit with my family! The combination of spinach, artichoke, and whole wheat penne was delicious and healthy. I especially appreciated the use of fresh ingredients, which really made the dish come alive.