Spinach Fettuccine With Sauteed Vegetables Artichoke Hearts And Shredded Mozzarella Recipes

CHICKEN SPINACH AND ARTICHOKE PASTA CASSEROLE

Steps:

• Cook pasta according to the package instruction, until just about done, drain and set in a large mixing bowl.
• Cook chicken breasts in a cooking pan, over medium heat, with some salt and pepper. Let it cool until easy to handle, chop and add to the bowl with pasta.
• Preheat oven to 350 and lightly grease a 2-quart casserole dish.
• Add chopped artichoke hearts and spinach to pasta and chicken. Mix.
• Add pressed garlic, minced parsley, shredded mozzarella, 1/2 cup fresh grated Romano cheese, salt and pepper. Mix until all ingredients are Incorporated throughout.
• In a small bowl, whisk mayo, sour cream and milk together until smooth. Mix this creamy mixture into the pasta mixture.
• Transfer casserole mixture into the baking dish. Top off with remaining 1/2 cup of fresh grated Romano cheese.
• Bake for 15-18 minutes.

ARTICHOKE SPINACH PASTA SAUCE

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.

SPINACH FETTUCCINE WITH SAUTEED VEGETABLES, ARTICHOKE HEARTS, AND SHREDDED MOZZARELLA

Steps:

• Cook the pasta according to the package directions. Drain, let cool to room temperature, transfer to a large zip-top plastic bag and seal. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring, for 1 minute. Add the asparagus, carrot, mushrooms, and artichoke hearts and cook, stirring a few times, until the vegetables are crisp-tender and the mushrooms release their juices, about 5 minutes. Add the salt and pepper and stir to coat.
• If you're stopping here: Let the pasta and vegetables cool to room temperature. Transfer them separately to large zip-top plastic bags or containers and refrigerate for up to 3 days or freeze up to 3 months. There's no need to thaw before continuing.
• When you're ready to eat: Transfer the vegetables to a large saucepan and stir in the tomatoes. Set the pan over medium-high heat and bring to a simmer (or reheat both together in the microwave for about 3 minutes on HIGH). Add the fettuccine and simmer for 2 minutes to heat through (or microwave for an additional 2 minutes). Serve topped with the mozzarella.

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!

SPINACH FETTUCCINE WITH CLAM-BUTTER SAUCE AND DICED TOMATOES

Steps:

• Cook linguine according to package directions.
• Meanwhile, melt butter in a large skillet over medium heat. Add shallots and garlic and cook 3 minutes, until soft. Add thyme and oregano and cook 1 minute, until fragrant. Add broth and bring to a simmer. Add linguine and clams and simmer 3 minutes, until heated through. Stir in tomatoes and basil and season, to taste, with salt and black pepper.
• Transfer to a serving platter and top with Parmesan.