Best 3 Brian Boitanos Artichoke And Spinach Pasta Recipes

Calling all pasta enthusiasts and adventurous cooks! Embark on a culinary journey with us as we explore the exquisite flavors of "Brian Boitano's Artichoke and Spinach Pasta". This delectable dish showcases a symphony of textures and tastes, featuring tender artichoke hearts, vibrant spinach, creamy cheese, and aromatic herbs, all harmoniously intertwined in a bed of perfectly cooked pasta. Prepare to tantalize your palate with this extraordinary recipe, guaranteed to leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND ARTICHOKE PASTA BAKE

Spinach and Artichoke Pasta Bake image

Provided by Katie Lee Biegel

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

One 10-ounce bag frozen spinach
1/2 teaspoon kosher salt, plus more for the pasta water
1 pound rigatoni
1 tablespoon olive oil
2 cloves garlic, thinly sliced
Pinch crushed red pepper flakes
One 4-ounce jar artichoke hearts packed in oil, drained and roughly chopped
4 ounces cream cheese, cubed
1/2 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan
1 1/2 cups shredded mozzarella

Steps:

Microwave the spinach according to the package instructions, then allow to cool slightly. Squeeze out the excess water with a kitchen towel and set aside.
Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook 2 minutes less than the package instructions. Reserve 1 1/2 cups of the pasta water before draining.
In a large room-temperature saucepan, add the olive oil and garlic. Turn on the heat to medium and allow the garlic to cook until lightly browned, 1 to 2 minutes. Add the crushed red pepper flakes, then add the spinach and artichokes and saute 2 to 3 minutes. Add about 3/4 cup pasta water and the cream cheese and dried basil to the saucepan and allow the cream cheese to melt, 3 to 4 minutes. Add 1/4 to 1/2 cup more of the pasta water if necessary to thin out the sauce, and season with salt and pepper. Stir in the grated Parmesan.
Add the rigatoni to the sauce and stir to coat. Transfer to a 9-by-13-inch baking dish (if your pan is oven-safe, you can skip this step). Top with the shredded mozzarella. Broil on high until the cheese is bubbly and golden brown, about 5 minutes. Serve immediately.

BAKED SPINACH-ARTICHOKE PASTA

Baked Spinach-Artichoke Pasta image

Toss spinach-artichoke dip with pasta, and it feels right at home on the dinner table. This recipe, which nixes the traditional cream cheese for a blend of salty Parmesan and heavy cream, is prepared on the stovetop and requires only 10 minutes of active cooking before it's slid into the oven. As with any baked pasta, the key is to cook the shells until pointedly shy of al dente and to toss them with a sauce that seems excessively wet, as the pasta will tenderize and the sauce will thicken in the oven. These ingredients skew classic, but there is infinite room to riff: Swap in chopped kale or mustard greens in place of the spinach, experiment with cheese combinations, stir in mustard or caramelized onions or top with crumbled bacon.

Provided by Aaron Hutcherson

Categories dinner, easy, weeknight, casseroles, pastas, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Kosher salt
8 ounces medium pasta shells
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon red-pepper flakes
10 ounces fresh baby spinach, or frozen chopped spinach, defrosted and drained
1 (14-ounce) can artichoke hearts, drained and roughly chopped
2 cups heavy cream (1 pint)
4 ounces grated Parmesan (about 1 cup)
Black pepper
4 ounces grated mozzarella (about 1 cup)

Steps:

Heat the oven to 400 degrees. Bring a large pot of salted water to a boil over high. Turn down to medium-high, and cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and reserve.
Meanwhile, heat the oil in a large skillet over medium. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute. Add the spinach little by little until wilted, stirring frequently, about 3 minutes. Stir in the chopped artichokes.
Stir in the cream and bring to a simmer over medium-high heat. Stir in the Parmesan until melted. Remove from the heat then carefully stir in the cooked pasta, or transfer to a large bowl to mix together, if necessary. The liquid might appear wet and loose, but it will thicken up as it bakes. Season to taste with salt and pepper.
Transfer the pasta to a 2-quart casserole dish or individual casseroles or ramekins. Sprinkle with the mozzarella and bake until bubbling, 20 to 25 minutes. Broil until browned in spots, 1 to 2 minutes, if desired. Let cool slightly before serving.

Nutrition Facts : @context http, Calories 630, UnsaturatedFat 17 grams, Carbohydrate 41 grams, Fat 44 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 25 grams, Sodium 638 milligrams, Sugar 4 grams

BRIAN BOITANO'S GARLICKY WHITE BEAN ARTICHOKE DIP

Brian Boitano's Garlicky White Bean Artichoke Dip image

I saw this recipe on the Rachael Ray show and tried it immediately. It is incredibly easy and very delicious. I only used 2 garlic cloves and the garlic taste was intense. Cook time is refrigerator time

Provided by mandabears

Categories Low Cholesterol

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup olive oil
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can artichokes, hearts drained
1 lemon, juice of
2 -3 garlic cloves
salt and pepper

Steps:

Place garlic cloves in bowl of food processor.
Pulse in short spurts until garlic is minced.
Place cannelini beans, artichoke hearts, lemon juice and salt and pepper in bowl.
Process until all ingredients are well mixed.
Pour olive oil through food chute and process until mixture is creamy.
Refrigerate for at least 1 hour.
Serve with pita chips or fresh vegetables.

Nutrition Facts : Calories 202.3, Fat 12.5, SaturatedFat 1.8, Sodium 277.4, Carbohydrate 18.7, Fiber 7.7, Sugar 2.2, Protein 6.1

Tips:

Prepare Ingredients: Before starting to cook, make sure all the ingredients are prepped and measured accurately. This includes washing and chopping vegetables, grating cheese, and measuring out spices and herbs.
Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor and texture. Fresh vegetables, herbs, and cheese will make a significant difference in the final dish.
Cook Pasta Al Dente: To ensure the pasta retains its texture and flavor, cook it al dente, or slightly firm to the bite. This will prevent it from becoming mushy and overcooked.
Don't Overcrowd the Pan: When cooking the vegetables and chicken, avoid overcrowding the pan. This will prevent them from cooking evenly and may result in steamed vegetables instead of nicely browned ones.
Use a Large Skillet: To accommodate all the ingredients comfortably, use a large skillet or sauté pan for the main dish. This will ensure there's enough space for everything to cook evenly without overcrowding.
Season to Taste: Always taste the dish before serving and adjust the seasoning accordingly. Add more salt, pepper, or herbs as needed to suit your preferences.

Conclusion:

With its vibrant flavors and combination of textures, the artichoke and spinach pasta is a delightful dish that showcases the versatility of pasta. By following the tips and steps outlined in this recipe, you can create a delicious and satisfying meal that's perfect for any occasion. From the creamy sauce to the tender artichokes and spinach, each bite offers a harmonious blend of flavors and textures. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is sure to impress and become a favorite in your culinary repertoire.