Spinach Artichoke Whole-Wheat Penne

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Easy Street

Rated: 4 stars out of 5Rate itRead users' reviews (14)

RECIPE
COMMENTS & REVIEWS(14)

Cook Time:
20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 20 min
Total:: 35 min

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Directions

This is a dish that can stand alone as an entree or be served up as a side. The flavors will remind you of decadent spinach artichoke dip - made with mounds of mayonnaise and tons of cheese. This dish however is a figure-friendly fake-out full of vitamins, fiber and protein. Even the spinach pesto is made with half the amount of extra-virgin olive oil I usually use, due to the addition of vegetable stock.

Ingredients

1 pound whole-wheat penne pasta
3 tablespoons extra-virgin olive oil, divided
1 (15-ounce) can or 1 (10-ounce) box frozen artichoke hearts, defrosted, drained and quartered
1 small bundle farm fresh spinach, stems trimmed
1 shallot, peeled and coarsely chopped
1/2 cup chicken or vegetable stock, just eyeball the amount
A handful fresh mint leaves
A handful lightly toasted slivered almonds
Kosher salt or freshly ground sea salt and black pepper
1 large clove garlic - peeled
A handful grated Parmigiano-Reggiano cheese

Place a large pot of water over high heat and bring up it up to a boil to cook the pasta, season with some salt and cook to al dente, according to package directions. Drain and reserve about 1 cup of the cooking water.

Heat 1 tablespoon extra-virgin olive oil in medium nonstick skillet. Add artichokes to heat through and lightly brown at edges.

To clean spinach, fill sink with water, swish spinach around and let grit fall to bottom of sink. Dry leaves before using.

In the bowl of a food processor add the shallot, 1/2 cup chicken stock, spinach leaves, mint, almonds and salt and pepper, to taste. If you have a hand held small-holed grater or a zester, grate garlic into the food processor. Adding a whole clove can result in stray big pieces of raw garlic, too bitter to bite down on. If you do not have a hand held grater, mince garlic and mash up into paste with a little salt. Turn processor on and add in about 2 tablespoons extra-virgin olive oil.

Scrape the spinach pesto into the artichoke pan and loosely cover with foil. Bring mixture to a simmer over low to medium-low heat and cook for about 2 minutes. Add the reserved pasta cooking water, the pasta and the cheese. Toss to coat the pasta with the sauce and heat for 1 minute. Transfer to a serving bowl or platter, season with salt and pepper, to taste, and serve.

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Comments & Reviews

recipe Spinach Artichoke Whole-Wheat Penne
Kathy Kensington, MD 11-20-2009
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Tasty and Healthy For Pesto!
Rated: 5 stars out of 5

Very nice flavor combination. Mint really brightened up sauce. To the poster who wanted to know exactly how much spinach to... use, just fill up the processor bowl (most processor bowls are roughly the same size) like she did on the show. Over the years you'll develop a feel for measurements to the point that you probably won't even have to measure anymore. For most recipes a little more or a little less of something doesn't make all that much difference. The exception to this would be baking; since it's basically science at work the measurements usually have to be absolutely precise. Keep cooking - practice makes perfect.Read more
recipe Spinach Artichoke Whole-Wheat Penne
sandy Brooklyn, NY 11-11-2009
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A KEEPER HERE TOO!!!!1
Rated: 5 stars out of 5

I loved the pasta. Although I omitted some of the artichokes (never used before) & wished I had used the whole can they were... yummo! I used all of the ingredients except for the mint (not sure I'd like it in foods) and the almonds, since my son is allergic to them. It made me feel like I was cooking a healthy meal. I also did the chicken rolls, these I have to say came out wonderful, except I should have gone with my instincts and leave the parsley out. I did not like the taste....these leafs are very hard to take out once integrated into the sauce. Being Latin I will do these dishes again with just a tad of Latin flavor, e.g. cilantro instead of parsley. Just a note some of these ingredients are expensive.....at least to me. (artichokes, cheese, prosciutto..where I live), Overall was an excellent dish! Thank YouRead more
recipe Spinach Artichoke Whole-Wheat Penne
Kim East Longmeadow, MA 11-03-2009
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This is a keeper, but I did make it like a real pesto!
Rated: 4 stars out of 5

My husband and I really enjoyed this. I made a spinach pesto the way pesto is really made. I didn't have any mint, but it... tasted great with the artichokes and the pesto and lots of parmesan cheese. I used very little water to thin the sauce, maybe 1-2 tablespoons. I didn't have any whole wheat pasta, however, I am sure that would give it a more nutty flavor. Read more
recipe Spinach Artichoke Whole-Wheat Penne
Heidi Darien, IL 11-02-2009
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Excellent, but needed tweeking
Rated: 5 stars out of 5

So good! I used about 1/2 a 10 oz bag of fresh spinach and unsalted dry roasted almonds rather than slivered (they were... fresh roasted at a nut bar). Next time I will probably just use about 1/4-1/3 c reserved pasta water as I found 1 c to be WAY too much. The hubby and the kids all loved it!Read more
recipe Spinach Artichoke Whole-Wheat Penne
Melissa Flower Mound, TX 11-02-2009
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Marinated artichokes?
Rated: 3 stars out of 5

Has anyone tried this with marinated artichokes? Or maybe use the oil from marinated artichokes?
recipe Spinach Artichoke Whole-Wheat Penne
Beckie Helena, MT 11-01-2009
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How much spinach
Rated: 4 stars out of 5

Anybody who has made this have a more exact measurement for the spinach? i.e. how many ounces?