As I mentioned a few weeks ago, we moved. One thing that I realized upon moving was that I had accumulated so much stuff over time! It didn’t look like much from the outside, but after seeing the movers pack everything I realized that I had become a semi-hoarder!
In an effort to lighten the load (pun definitely intended), I’ve put a complete stop on shopping (except for essentials) and I’ve been trying to cook things with what I’ve got in my pantry, instead of going out to buy new ingredients. Recently I came across a jar of marinated artichoke hearts, so I ventured out to find a recipe that my son and I could enjoy (my husband isn’t an artichoke kinda guy). I was intrigued when I stumbled upon a recipe for Creamy Spinach and Artichoke Pasta on Cassie Craves. I adapted the recipe to increase the pasta to sauce ratio, and I replaced the cream cheese with additional sour cream (only because I don’t like the taste of cream cheese in pasta). This pasta was a definite hit with my son and me, and I’m sure it will be with your family as well 🙂
Spinach and Artichoke Pasta
Yield: 6 – 8 Servings
- 1 pound penne pasta
- 1 tablespoon butter
- 1 (13.5 oz.) can marinated artichoke hearts, drained and diced
- Salt, to taste
- Ground black pepper, to taste
- 4 cloves garlic, grated
- 1 ½ cups sour cream
- ½ cup shredded parmesan cheese
- 1 (10 oz.) package frozen chopped spinach, thawed and drained
- 1 cup shredded mozzarella cheese, divided
Preheat broiler and set aside a greased casserole dish.
Cook the pasta until al dente according to the directions on the package. Reserve ½ cup of pasta water before draining. Drain, return to pot, and keep warm.
Melt butter in a large skillet over medium heat. Add artichoke hearts, salt, and pepper. Cook until the artichokes have softened, about 2 minutes. Add garlic, stir, and cook for another minute. Add sour cream and parmesan cheese and cook until melted. Stir in spinach.
Add pasta, reserved pasta water, and ½ cup mozzarella cheese to the spinach mixture and mix well so that the pasta and sauce are well combined.
Transfer pasta to greased casserole dish and top with remaining ½ cup mozzarella cheese. Place pasta under the broiler until the cheese has melted and is bubbly, about 3 to 5 minutes.