Monday, February 27, 2012
Creamy Spinach & Artichoke Pasta
16 oz. pkg whole wheat Chiocciole pasta (shaped like bite-size shells)
1 Tbs. olive oil
1/2 cup yellow onion, chopped
3 whole cloves fresh garlic, minced
1-1/2 cup sour cream
8 oz. cream cheese, softened at room temperature
1 cup Parmesan cheese
2 tsp. fresh squeezed lemon juice, seeds removed
10 oz. pkg. frozen cut spinach, thawed completely and squeezed dry
14 oz. can whole artichoke hearts (5-7 per can), rinsed, drained, and chopped
1-1/2 cup mozzarella cheese, divided
1/2 tsp. sea salt
Several dashes fresh ground black pepper
1/4 to 1/2 tsp. Red pepper flakes (optional) *If you like a spicier dish
Cook pasta in salted water, according to directions on pasta package. Reserve 1/4 cup of the pasta water, before you drain pasta.
Preheat oven to 425 degrees F.
Heat oil in a small pan. Saute onion until slightly tender (5-8 minutes), then add garlic for last minute.
In a large bowl, mix sour cream, cream cheese, Parmesan, lemon juice, and onion/garlic mixture. Once combined, stir in cooked pasta and mix well.
Stir in spinach, artichokes, the reserved pasta liquid, salt, pepper, and 1/2 cup mozzarella.
Place mixture in a greased 9 x 13 inch baking pan. Sprinkle with remaining 1 cup of mozzarella. Bake, uncovered, for 10-15 minutes, or until cheese is melted and turning golden on top.