Spinach Artichoke Pasta Bites Recipes
SPINACH ARTICHOKE PASTA
This spinach artichoke pasta is the ultimate comfort food! It's super easy to make, incredibly creamy, and completely vegan! It makes such a delicious weeknight meal!
Provided by Sina
Categories Entrées
Time 20m
Number Of Ingredients 12
Steps:
- Cook the pasta according to the instructions on the package. Set aside.
- Make the sauce: place all ingredients in a high speed blender and process until smooth.
- Roughly chop the artichoke hearts and wash the spinach.
- In a large pan, add the spinach and cook, stirring, until spinach is wilted. Set aside. Pour the sauce into the same pan and heat until it thickens up. Then add the artichokes, the wilted spinach, and the cooked penne. Season with salt and pepper.
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 PASTA WITH VEGAN LEMON BUTTER SAUCE
This Spinach & Artichoke Pasta with Vegan Lemon Butter Sauce is bright, zingy, and full of briny flavor. A delicious all-in-one meal for any night of the week! Vegan & Gluten-Free.
Provided by Caitlin Shoemaker
Number Of Ingredients 11
Steps:
- Preheat the oven to 400F and set a 9×13" or similar sized pan aside.
- add the artichoke hearts, mushrooms, capers, and garlic powder to the baking dish. Drizzle with olive oil, then mix well. Roast on the top rack of the oven for 20 minutes.
- in the meantime, bring a large pot of salted water to a boil and cook your pasta according to package instructions. Place the spinach in the colander before draining the pasta over it, to quickly blanch it. Set aside.
- carefully remove the roasted vegetables from the oven Add in the pasta/spinach mixture along with the dairy-free parmesan, butter, and the juice of 1/2 lemon. Mix well, until the butter has melted and all of the pasta is coated. Season with extra salt to taste, if necessary.
- serve warm and top with torn basil, or as desired. Leftovers will keep in the fridge for up to 4 days.
SPINACH-ARTICHOKE MINI BITES
Everyone's favorite dip goes mini. Neat little bites are surprisingly easy to make, and even easier to serve!
Provided by Rich Girl 319
Categories Appetizers and Snacks Pastries
Time 53m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a mini muffin tin lightly with cooking spray.
- Unroll crescent roll dough onto a lightly floured work surface and press into a 8x12-inch rectangle. Cut dough into 24 two-inch squares. Place each square into a muffin cup, gently pressing dough into the bottom and sides.
- Heat olive oil in a 3-quart saucepan over medium heat. Add spinach and garlic; cook and stir until wilted, about 1 minute. Add artichokes, cream cheese, 3/4 of the mozzarella cheese, and Parmesan cheese. Cook and stir until cheeses are melted, about 2 minutes. Stir in pesto, salt, and pepper.
- Push 1 teaspoon of the spinach mixture into each dough square; spread the remaining mozzarella cheese on top.
- Bake in the preheated oven until golden brown, 15 to 17 minutes. Let cool in pan for 5 to 10 minutes before moving mini bites from the tray.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 8.9 g, Cholesterol 8.1 mg, Fat 7.9 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 2.5 g, Sodium 252.6 mg, Sugar 1.3 g
ARTICHOKE SPINACH PASTA SAUCE
A yummy dish I came up with over a batch of spinach artichoke dip. Serve over hot pasta immediately with French bread. If you prefer a pasta sauce that is not so chunky, process artichokes in food processor. Instead of a 1/2 cup of water use 1 cup water or add a second jar of Alfredo sauce.
Provided by JENNYCUP
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Puree spinach in food processor until smooth.
- Whisk spinach, Alfredo sauce, artichoke hearts, mozzarella cheese, Parmesan cheese, cream cheese, garlic, and tomato together in a pot.
- Pour water into Alfredo sauce jar and top with lid. Shake water in jar to release last remnants of Alfredo sauce, and stir into pot with Alfredo sauce mixture.
- Cook Alfredo sauce mixture over medium heat, stirring occasionally, until cheeses have melted and sauce is bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 247.1 calories, Carbohydrate 8.1 g, Cholesterol 38.1 mg, Fat 21.2 g, Fiber 1.8 g, Protein 8.2 g, SaturatedFat 9.3 g, Sodium 855 mg, Sugar 2.5 g
SPINACH-ARTICHOKE PASTA BITES
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 24 spinach-artichoke pasta bites
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Bring a large saucepan of salted water to a boil. Add the pasta and cook 2 minutes less than the label directs. Drain.
- Combine the cream cheese, egg and garlic in a large bowl and whisk until smooth. Stir in the pasta, baby spinach, artichoke hearts, fontina, mozzarella, 1/2 teaspoon salt and a few grinds of pepper until well combined.
- Fill the muffin cups with the pasta mixture. Toss the panko with the olive oil and a pinch of salt in a small bowl. Sprinkle over the pasta.
- Bake until the pasta is golden around the edges, 15 to 20 minutes. Let cool 5 minutes, then remove from the pan.
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From budgetbytes.com
4.1/5 (110)Total Time 25 minsServings 6Calories 372 per serving
- Rinse the mushrooms to remove any dirt or debris, then slice them thinly. Drain the can of artichoke hearts and roughly chop them into bite-sized pieces. Thinly slice the onion and garlic (you can mince the garlic and dice the onion if you don't like large pieces).
- Place the vegetable broth, olive oil, mushrooms, artichoke hearts, onions, and garlic in a large pot. Break the fettuccine in half and add it to the pot along with the oregano, thyme, and some freshly cracked pepper (10-15 cranks of a pepper mill). Push the ingredients down under the broth as much as possible. Place a lid on the pot and bring it up to a rolling boil over high heat.
- As soon as it reaches a boil, stir the pot to evenly distribute the ingredients and prevent the pasta from sticking. Turn the heat down to low so that the pot is simmering. Allow the pot to simmer, with the lid on, stirring every couple of minutes, for 10-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Make sure the broth is simmering the entire time, turning the heat up slightly, if needed, to maintain a simmer.
- Once the pasta is cooked through, add the spinach and stir it into the pasta, allowing the heat to wilt the spinach (if using frozen, stir until the heat has thawed the spinach).
SPINACH ARTICHOKE PASTA - JO COOKS
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4.4/5 (20)Calories 428 per servingCategory Main Course
- While the pasta is cooking, prepare the sauce. Add the olive oil to a large saucepan or Dutch oven and heat over medium heat.
20 MINUTE CREAMY SPINACH ARTICHOKE PASTA - BUDGET BYTES
From budgetbytes.com
4.4/5 (44)Total Time 20 minsServings 4Calories 370 per serving
- Mince the garlic and add it to a deep skillet with the butter. Sauté the garlic in the butter over medium heat for one to two minutes, or just until it's tender and fragrant.
- Add the chicken broth, milk, salt, some freshly cracked pepper, and the pasta to the skillet (break the pasta in half first for easy stirring). Make sure the pasta is fully submerged, then place a lid on the skillet. Allow the skillet to come to a simmer, then immediately turn the heat down to low.
- Allow the pasta to simmer in the liquid for about 12 minutes, or until it's al dente. Stir the pasta every few minutes to make sure it doesn't stick to the bottom. Adjust the heat if needed to make sure the liquid maintains a gentle simmer. While the pasta is simmering, drain the artichoke hearts and then roughly chop them into slightly smaller pieces.
- Once the pasta is tender, turn off the heat. The sauce may still be slightly thin, but it will continue to thicken and absorb as the rest of the ingredients are added. Add the spinach, a handful at a time, to the hot pasta and sauce and toss it in the pasta until it wilts.
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- In a medium bowl, combine cream cheese, mozzarella, Parmesan, artichokes, spinach, sour cream, garlic, and crushed red pepper.
- Season with salt and pepper. Spread about a tablespoon of cream cheese mixture on top of each zucchini coin.
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From emilybites.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory Main CourseCalories 272 per serving
- Boil and salt a large pot of water and cook lasagna noodles according to package instructions. Drain, rinse with cold water to cool and lay noodles out to dry.
- In a mixing bowl, combine the softened cream cheese, sour cream, ½ cup of the shredded Mozzarella, the Parmesan, garlic, black pepper, spinach and chopped artichokes and stir together until well mixed. When the noodles are dry, spoon a heaping 1/3 cup of the mixture onto each lasagna noodle and spread across the surface. Starting with one end, roll the noodle over the filling until it becomes a complete roll. Repeat with all noodles.
- Spoon 1/3 cup of the alfredo sauce into the prepared baking dish and spread across the bottom. Place the lasagna rolls seam down in the dish and spoon or pour the remaining sauce over top. Sprinkle the remaining ½ cup of shredded Mozzarella over the tops of the rolls. Cover the dish with aluminum foil and bake for 40 minutes. Allow to cool for 10 minutes before serving.
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From healthyishfoods.com
Category AppetizerCalories 53 per servingTotal Time 30 mins
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SPINACH ARTICHOKE PASTA - DISHING OUT HEALTH
From dishingouthealth.com
5/5 (4)Total Time 30 minsCategory Main CourseCalories 440 per serving
- Cook pasta according to package instructions in salted water until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, heat oil in a large soup pot or Dutch oven over medium heat. Add shallots; cook 3 minutes, until softened. Add garlic; cook 1 more minute.
- Stir in salt, pepper, and spinach; cook until spinach wilts, about 1 minute. Add cream cheese and broth; cook, stirring often, until cream cheese melds into broth and forms a creamy sauce, about 5 minutes.
- Stir in thyme, lemon zest and juice, artichoke hearts, and white beans. Drain pasta and add to sauce, tossing to coat. Gradually stream in reserved pasta water, tossing constantly, until sauce begins clinging to pasta and desired consistency is achieved (you may not need the whole cup, but I use it all!). Stir in Parmesan cheese in batches to avoid clumping.
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From therecipecritic.com
Reviews 11Category Dinner, Main CourseCuisine AmericanTotal Time 45 mins
- In a large pot, melt 2 Tablespoons butter. Add the garlic and spinach. Stir in the butter and garlic until wilted. About 1-2 minutes. Remove spinach from heat and set aside.
- In the same pot, melt another 2 Tablespoons butter on high heat and add the halved artichokes until they slightly change in color about 2 minutes. Remove artichokes from the pot and set aside.
- Turn heat to low and add 2 Tablespoons of butter. Once it is melted, whisk the flour into the butter. Pour in milk and whisk to combine. Let it cool for about 4 minutes until it starts to thicken. Add parmesan, mozzarella/monterey jack, salt and pepper, and cayenne pepper. Depending on how thick it is, slowly add the chicken broth, up to 1/2 cup depending on desired thickness.
- Add artichokes and pasta to the sauce, tossing gently to coat. Fold in spinach, then pour the pasta into a serving bowl.
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5/5 (1)Total Time 35 minsCategory Appetizer, DipCalories 103 per serving
- Place a small saucepan with olive oil over medium high heat then add onions and saute until soft, then add garlic and saute for a minute longer. Set aside.
- In a large bowl, add cream cheese, sour cream, mayonnaise, half mozzarella cheese, parmesan ,Worcestershire sauce, Creole seasoning, pepper flakes, and ground black pepper - mix.
- Stir in spinach and artichoke then add sauteed onion mixture – thoroughly combine. Spread mixture in a 9×13-inch baking dish top with remaining mozzarella cheese and bake in the pre-heated oven for 15 to 20 minutes, or until bubbly and golden brown.
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