Spinach and Artichoke Pasta
This recipe for Spinach and Artichoke Pasta is a delicious vegetarian dinner made with tender orzo pasta, spinach, and artichokes, all mixed into a creamy homemade Alfredo sauce and baked until hot and bubbly.
Servings: 4
Equipment
Ingredients
For The Pasta
- 1 cup orzo pasta
- water for the orzo
For The Alfredo Sauce
- 3 tablespoons olive oil
- 2 garlic cloves minced
- 3 tablespoons flour
- 1 cup vegetable broth
- ½ cup grated parmesan cheese
- ½ cup plain yogurt
- salt and freshly ground black pepper to taste
For The Spinach And Artichokes
- 3 tablespoons olive oil
- 1 small yellow onion sliced
- ¼ teaspoon salt
- 6 to 8 ounces baby spinach
- 14 ounces jar or can of marinated quartered artichokes drained
- ½ cup shredded italian-blend cheeses for topping
Instructions
- Prep. Preheat the oven to 350˚F, lightly grease a casserole dish with cooking spray, and set aside.
- Cook the pasta. Cook the orzo according to the directions on the box; drain and set aside.
- Saute the aromatics. Heat the olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds or until fragrant.
- Add flour and broth. Stir in the flour, increase the heat to medium-high, and stir until combined with the oil and garlic. Gradually whisk in the vegetable broth. Cook and whisk until the mixture boils and thickens; remove from heat.
- Add cheese and yogurt. To the flour mixture, stir in the parmesan cheese; stir until melted. Whisk in the yogurt and whisk until well combined. Season with salt and pepper. The sauce will continue to thicken as it stands. If the sauce is too thick, add a little broth to reach the desired consistency. Set aside.
- Saute the vegetables. Heat the olive oil in a frying pan. Add the sliced onions and salt and cook for 2 minutes, or until just tender. Add spinach and cook for 2 more minutes, or until wilted. Stir in the artichokes and continue to cook for 1 more minute.
- Add remaining ingredients. Add the cooked and drained orzo to the skillet. Then, stir in the prepared Alfredo sauce.
- Bake. Remove from the heat and transfer the mixture to the casserole dish. Sprinkle the top with shredded cheese and bake for 15 to 20 minutes, or until the top is lightly browned.
- Finish and serve. Remove from oven and let stand 8 to 10 minutes before serving.
Nutrition
Calories: 509kcal | Carbohydrates: 49g | Protein: 15g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 630mg | Potassium: 165mg | Fiber: 2g | Sugar: 3g | Vitamin A: 370IU | Vitamin C: 4.8mg | Calcium: 214mg | Iron: 1.9mg
