Look for corn-based pasta to make this tasty gluten-free dish.
Creamy Spinach & Artichoke Baked Pasta
250-g pkg gluten-free fusilli
2 tsp olive oil
3 garlic cloves, minced
1 bunch green onions, about 1 cup chopped
3 cups packed, chopped fresh spinach
398-mL can artichokes, drained and chopped
1 cup chicken broth, preferably sodium-reduced
1 cup grated parmesan cheese
1/2 250-g brick cream cheese, softened
1 tbsp lemon juice
1/2 tsp red-pepper flakes
1/4 cup panko bread crumbs (optional)
PREHEAT oven to 500F. Cook pasta in a large pot of boiling water, following package directions but omitting salt, until just barely tender, 6 to 8 min.
HEAT a large frying pan over medium-high. Add oil, then garlic and onions. Cook for 1 min. Stir in spinach and artichokes. Cook until spinach starts to wilt, 1 min. Stir in broth, parmesan, cream cheese, lemon juice and pepper flakes. Stir until cheese is melted, then add pasta. Transfer to an 8-in. square baking dish. Sprinkle panko overtop.
Bake in centre of oven until topping is golden, about 5 min.
Serves 4 | Per serving
505 calories, 24 g protein, 56 g carbs, 22 g fat, 7 g fibre, 860 mg sodium. Excellent source of vitamin A.
Courtesy Claire Tansey