Best 4 Spinach Fettuccine With Sauteed Vegetables Artichoke Hearts And Shredded Mozzarella Recipes
Indulge in a culinary journey to Italy with our exquisite Spinach Fettuccine with Sautéed Vegetables, Artichoke Hearts, and Shredded Mozzarella. This delectable dish tantalizes taste buds with a vibrant symphony of flavors and textures. Spinach fettuccine, homemade or store-bought, serves as a verdant canvas for a medley of sautéed vegetables, including bell peppers, zucchini, mushrooms, and carrots. Tender artichoke hearts add a touch of sophistication, while shredded mozzarella cheese melts into gooey perfection, creating a harmonious balance of flavors. Elevate your dining experience with this delightful Italian-inspired creation, perfect for both casual gatherings and special occasions.
Alongside the main recipe, this article presents a treasure trove of additional culinary delights. Discover the secrets behind creating the perfect homemade pasta dough, ensuring al dente perfection in every bite. Delight in the versatility of the sautéed vegetables, adaptable to suit personal preferences and seasonal availability. Learn the art of selecting the finest artichoke hearts, ensuring their tender texture and delicate flavor. And finally, master the technique of melting mozzarella cheese to achieve that irresistible gooeyness that complements the dish so perfectly.
SPINACH AND ARTICHOKE PASTA BAKE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Microwave the spinach according to the package instructions, then allow to cool slightly. Squeeze out the excess water with a kitchen towel and set aside.
- Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook 2 minutes less than the package instructions. Reserve 1 1/2 cups of the pasta water before draining.
- In a large room-temperature saucepan, add the olive oil and garlic. Turn on the heat to medium and allow the garlic to cook until lightly browned, 1 to 2 minutes. Add the crushed red pepper flakes, then add the spinach and artichokes and saute 2 to 3 minutes. Add about 3/4 cup pasta water and the cream cheese and dried basil to the saucepan and allow the cream cheese to melt, 3 to 4 minutes. Add 1/4 to 1/2 cup more of the pasta water if necessary to thin out the sauce, and season with salt and pepper. Stir in the grated Parmesan.
- Add the rigatoni to the sauce and stir to coat. Transfer to a 9-by-13-inch baking dish (if your pan is oven-safe, you can skip this step). Top with the shredded mozzarella. Broil on high until the cheese is bubbly and golden brown, about 5 minutes. Serve immediately.
SPINACH-ARTICHOKE RIGATONI
I love pasta and so does my family, but they are not so keen on their veggies. This a one-pot meal that gets us all eating our spinach. -Yvonne Starlin, Hermitage, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat broiler. Prepare rigatoni and spinach according to package directions., Drain pasta, reserving 1/2 cup pasta water; return to pan. Add artichoke hearts, 1/2 cup mozzarella cheese, Parmesan cheese, salt, pepper and creamed spinach; toss to combine, adding some of the reserved pasta water to thin, if desired., Transfer to a greased 2-qt. broiler-safe baking dish; sprinkle with remaining mozzarella cheese. Broil 4-6 in. from heat 2-3 minutes or until cheese is melted.
Nutrition Facts : Calories 448 calories, Fat 14g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 1224mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.
SPINACH-ARTICHOKE FETTUCCINE ALFREDO
Steps:
- Spinach-Artichoke Fettuccine
- In a medium (or large) pot, cook the fettuccine according to the package instructions.
- While fettuccine is cooking; in a separate pan, heat olive oil over low heat. Then add spinach and cook until wilted. Cut artichoke quarters in half, then add to the spinach and cook on low heat an additional 90 seconds.
- Once pasta is finished cooking, add the drained pasta to the pan with the spinach and artichokes. Toss with tongs until well combined. Remove from heat.
- Alfredo Sauce
- In a medium saucepan, cook the butter, PHILADELPHIA Cream Cheese and milk on medium heat until butter and cream cheese are completely melted, whisking constantly.
- Whisk in garlic powder, basil and pepper. Then, whisk in the Parmesan cheese and the flour.
- Bring sauce to a simmer and continue to cook for 4 minutes or until sauce is thickened.
- Pour sauce into pan with the Spinach-Artichoke Fettuccine and toss with tongs or stir until well combined.
- Serve warm and enjoy!
Nutrition Facts : Calories 460, Fat 26 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 65 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g
SPINACH FETTUCCINE
Make and share this Spinach Fettuccine recipe from Food.com.
Provided by Charmie777
Categories Spinach
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Tear or coarsely chop spinach.
- In pan, cook garlic and onion in 1/2 of butter until golden.
- Add spinach, cover and cook until wilted.
- Meanwhile, cook fettucine.
- Drain and mix with remaining butter.
- Toss with cream, cheese and spinach.
- Season with lots of pepper and some salt.
Nutrition Facts : Calories 799.6, Fat 57, SaturatedFat 34.6, Cholesterol 222.3, Sodium 823.3, Carbohydrate 49.2, Fiber 1.8, Sugar 1, Protein 25.1
Tips:
- Use fresh ingredients whenever possible. Fresh vegetables, herbs, and cheese will give your dish the best flavor.
- Don't overcook the vegetables. They should be tender but still have a bit of a crunch.
- Use a good quality olive oil. It will add a rich flavor to the dish.
- Grate the Parmesan cheese fresh. Pre-grated cheese doesn't have the same flavor.
- Season the dish to taste. Add salt and pepper to your liking.
Conclusion:
Spinach fettuccine with sautéed vegetables, artichoke hearts, and shredded mozzarella is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table. Additional tips:- If you don't have fettuccine noodles, you can use another type of pasta, such as spaghetti or penne.
- You can add other vegetables to the dish, such as zucchini, bell peppers, or mushrooms.
- If you don't have artichoke hearts, you can omit them from the dish.
- You can use a different type of cheese, such as cheddar or Gruyère, instead of mozzarella.
- Serve the dish immediately with a sprinkle of fresh herbs, such as parsley or basil.
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