SPINACH ARTICHOKE PASTA
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LIGHTEN IT UP
In order to make the Spinach Artichoke Pasta less hefty, substitute cream cheese (1/3 less fat). I also eliminated mayonnaise and mozzarella, which are included in the traditional dip for spinach. Instead, I used milk as I wanted it to be a little more creamy than dip-like to cover the pasta. You can also substitute low-fat sour creme for the normal if you wish. I would not recommend using cheeses that aren’t fat-free in this recipe since they aren’t as good when they’re melted or used in sauces.
CAN I SUBSTITUTE THE WINE?
I utilized white wine for my sauce since I’m on a Friday evening, and I’m sure I’ll be able to finish the bottle. Also, it was inexpensive at $7.99 bottle, so a quarter cup wasn’t much of a difference to the overall price. If you don’t wish to make use of wine, try substituting the broth with vegetable or chicken for the broth. However, let me assure you that wine can be an amazing, distinctive flavor to the.
CAN I SUBSTITUTE THE HOT SAUCE?
If you do not want to use spicy hot sauce, I would suggest substituting the lemon juice. You’ll need the acidic tang that comes from either the vinegar that is present in the hot sauce or the lemon juice to lighten the sauce’s creamy flavor. I was able to tell my hot sauce was not sufficient for me, so I decided to add red pepper flakes as well.
WHAT ELSE CAN I ADD?
There’s one more thing. Grilled crab, chicken, or lobster meat could be fantastic mixed in if you are looking for a bit more protein.
INGREDIENTS
12 oz. bowtie pasta ($1.50)
1 14oz. heart of artichoke quartered ($2.59)
1/2 lb. frozen chopped spinach, thawed and frozen ($0.86)
Four cloves of garlic ($0.32)
2 Tbsp New Windowolive oil($0.32)
4 oz. Open in New Windowcream cheese($1.00)
1/2 cup sour cream ($0.75)
White wine 1/4 cup ($0.51)
1/2 cup of milk ($0.19)
1/2 cup New Windowgrated Parmesan($0.82)
A few dashes of hot sauce ($0.15)
1/4 teaspoon crushed red pepper (optional) ($0.03)
Salt and pepper according to your preference ($0.05)
INSTRUCTIONS
Place a large pan of water and bring it up to an extreme boil at a high temperature. After it has reached a spot, you can add the pasta, stir, and then continue to boil until the pasta becomes soft (7-10 hours). Rinse the pasta using a colander.
While the pasta cooks while the pasta is cooking, make the sauce. The artichoke hearts should be rinsed and then cut them up into smaller pieces. Make sure you squeeze the excess moisture from the spinach that has been frozen. Place the artichoke and spinach hearts on one side.
Cut the garlic into small pieces and then add it to a huge pan with olive oil. Sauté over medium-high temperatures for about a minute or until the garlic begins to soften. Then add the cream cheese and sour cream along with white wine. Cook and stir until cheese has melted and the sauce is smooth.
Mix the milk into the sauce and allow it to heat up. When the sauce is ready again, reduce the heat to a simmer and add the Parmesan cheese. Add hot sauce as well as red pepper flakes, salt and pepper.
Incorporate the spinach and artichoke heart into the sauce, and then add the pasta that has been cooked and mix well. Check the taste and adjust salt and pepper or hot sauce as needed.