Cheesy Spinach and Artichoke Pasta
This creamy pasta is a great vegetable-infused comfort food. The garlic and chili flakes add some flavor to the dairy and the artichoke hearts keep the dish salty and savory. Swap the spinach with mustard greens, chard, or kale for a seasonal take on this recipe.
Ingredients
8 oz spinach
1 can artichoke hearts
3 cloves garlic, chopped
½ tsp chili flakes
1 cup shredded parmesan cheese
1 cup shredded mozzarella cheese
1 pint heavy cream
Black pepper
Directions
- Preheat oven to 425 degrees. Bring a medium pot of salted water to a boil over high. Turn down to medium-high, and cook pasta until 2 minutes short of the package instructions. Drain and set aside.
- Heat olive oil in a pan over medium heat. Add garlic and chili flakes, cooking until fragrant. Add spinach and cook until wilted, about 3-5 minutes. Stir in artichokes.
- Add cream and ½ cup parmesan. Stir in the pasta, and season with salt and pepper.
- Transfer pasta to a baking dish, and sprinkle the remaining shredded cheese on top. Bake for 17-20 minutes or until the cheese is browned and bubbling. Let cool before serving.
This recipe was created by Local Roots Recipe Contributor Rachel He (@rachelyhe)
Rather have a taste first?
Local Roots Experiences are fun, pop-up events where we bring the farm to you!
Become a Harvest Club Pick Up Location
Are you a NY based cafe, bar, or neighborhood business? Become a Harvest Club pick up location and have community members come to your establishment each week to pick up their Local Roots harvest.
Top