Spinach & artichoke dip, but make it pasta! Farfalle pasta tossed in a creamy spinach and artichoke sauce topped with lemon-garlic panko breadcrumbs.

Stuffed shells filled with whipped ricotta, Parmigiano, spinach and artichoke baked over in a garlic pomodoro sauce and topped with melty mozzarella cheese.

Farfalle pasta tossed in a creamy vodka sauce with sweet Italian chicken sausage, sundried tomatoes, Parmigiano and fresh baby spinach.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. mezze rigatoni or other short cut pasta 2 tbsp. extra virgin olive oil 1/2 shallot, finely chopped 4 garlic cloves, minced 1 cup sun-dried tomatoes 3/4 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated 4 oz. smoked mozzarella, shredded 1 cup spinach, chopped 1 tbsp. Italian parsley, finely chopped Salt to taste Directions: Bring a large pot of water to a boil. Heat the olive

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: Lemon-Garlic Panko Breadcrumbs: 1/2 cup plain panko breadcrumbs 2 tbsp. extra virgin olive oil 1 garlic clove, minced Juice of 1/2 lemon 1/4 tsp. salt Spinach & Artichoke Rigatoni: 1/2 lb. rigatoni or other short pasta 2 tbsp. butter 6 garlic cloves, minced 2 tbsp. extra virgin olive oil 14 oz. artichoke hearts, quartered 1/3 cup white wine Juice of 1/2 lemon 3/4 cup heavy cream 1/2 cup Parm

Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 5 oz. fresh baby spinach 1/2 lb. Taleggio cheese 1/3 cup Parmigiano Reggiano, finely grated 4 tbsp. unsalted butter 1 tbsp. white miso paste Juice of 1 lemon Tip: If you have leftover cappelletti they can be frozen for 1-2 months in the freezer. Directions: Mix the flours and form a well. Add the eggs and yolks, whisking with

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 2-4 servings Ingredients Pasta Dough: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks Filling: 2 tbsp. extra virgin olive oil 4 garlic cloves, minced 14 oz. can quartered artichokes 3 oz. fresh baby spinach 1 cup whole milk ricotta 1/3 cup Parmigiano Reggiano, finely grated Salt & pepper to taste Lemon-Garlic Panko Breadcrumbs: 1/2 cup plain panko breadcrumbs 2 tbsp. extra virgin olive oil 1 garlic clo

Difficulty Level: Easy Total Time: 1 hour Serving Size: 2-4 servings Ingredients: 1/2 lb. fusilli corti 1 cup basil leaves, packed 3 oz. fresh baby spinach 1/4 cup pine nuts, toasted 1/4 cup Parmigiano Reggiano, finely grated 1 bulb roasted garlic 1/4 tsp. salt Juice of 1/2 lemon 1/4 - 1/2 cup extra virgin olive oil 1/4 cup whole milk ricotta Directions: Roasted Garlic: Preheat oven to 400°F. To roast the garlic, slice the top off of the bulb so the tops of the cloves are sho

Spinach & Ricotta gnudi (naked ravioli) in a velvety roasted garlic and cherry tomato sauce topped with ricotta salata and fresh basil.