Spinach Artichoke Pasta

Ingredients:

1 (13 oz) box shell pasta
1 tsp butter
2 tsp minced fresh garlic
1 8 oz package reduced fat (not fat free) cream cheese
1/2 cup milk
1/2 cup reduced fat sour cream
1T lemon juice
1/2 tsp salt
1/4 tsp red pepper flakes
1 14 oz can artichoke hearts (packed in water), drained and chopped
10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible
1/2 cup parmesan cheese
1 cup chopped cooked chicken (optional)
Additional Parmesan for serving

Directions:

1. Cook pasta according to package directions

2. In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Slowly stir in milk, then add lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, Parmesan cheese and chicken (if using).

3. Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.

Recipe Source: adapted from allrecipes.com

Spinach Artichoke Pasta Sauc

(This is a Rachael Ray recipe apparently, not mine.)

1 10-oz box frozen spinach
2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1 tablespoon unsalted butter
3 garlic cloves, chopped
1 small onion, peeled and halved
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
1/8 teaspoon freshly grated nutmeg (eyeball it)
1 14 ounce can artichoke hearts in water, drained and chopped
A couple handfuls grated Parmigiano-Reggiano or Pecorino Romano cheese
Salt and black pepper
1 pound cheese tortellini or flavored tortellini, such as wild mushroom

Bring a large pot of water to a boil to cook the pasta. Microwave the spinach on high for 6 minutes to defrost.

Heat a deep skillet over medium heat with the EVOO and butter. When the butter melts and is hot, add the garlic. Using a box grater, grate the onion directly into the skillet. Saute the onions and garlic for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the stock, then the cream, and bring the sauce to a boil. Season the sauce with nutmeg and reduce the heat to low.

Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce. Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.

Salt the boiling water and cook the tortellini according to the package directions, about 3-5 minutes. Drain it well and toss with the spinach artichoke sauce. Serve immediately.

Bread Bowl Artichoke Dip

• 2 16-oz (500 g) sourdough bread rounds (about 6-in./15-cm diameter), divided
• Vegetable oil
• 4 oz (125 g) cream cheese, softened
• 1⁄2 cup (125 mL) milk
• 1 Can (398 mL) artichoke hearts in water, drained and chopped
• 1 40-g envelope or one 51-g box (2 envelopes) vegetable soup mix
• 1 garlic clove, pressed
• 2 Tbsp lemon juice
• 8 oz (250 g) sour cream
• Grated Parmesan cheese

Preheat oven to 450°F (230°C).
Slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 41⁄2-inch-wide (12-cm) and 2-inch-deep (5-cm) well for dip.
Slice center of first and entire second bread round into 1-in. (2.5-cm) cubes.
Place bread bowl on center of cookie sheet and arrange bread cubes around bowl; spray with vegetable oil.
In bowl, whisk cream cheese until smooth using a whisk. Add milk to cream cheese; whisk until smooth.
Add artichokes, soup mix and garlic
Mix well. Microwave on HIGH 5-7 minutes or until hot (do not boil).
Stir lemon juice and sour cream into hot artichoke mixture; pour into bread bowl.
Grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lay top of Bread against bread bowl.
Bake 12-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.