Spinach & Artichoke Rigatoni

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

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Rigatoni tossed in a creamy sauce with tender artichoke hearts, garlic, fresh spinach, white wine, and a squeeze of lemon. Parmigiano Reggiano and mozzarella melt into the sauce, while crispy lemon-garlic panko breadcrumbs add a bright, crunchy finish. This spinach and artichoke pasta is a comforting twist on classic spinach and artichoke dip, ready in 30 minutes.

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 Parmigiano Reggiano, finely grated

• 1/2 cup mozzarella, shredded

• 3 oz. fresh baby spinach

• 1/2 cup lemon-garlic panko breadcrumbs

• Salt & pepper to taste

  
  

Directions:

Lemon-Garlic Panko Breadcrumbs:

1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

2. Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).

3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

   
   

Spinach & Artichoke Rigatoni:

1. Bring a large pot of water to a boil.

2. Melt the butter in a large sauté pan over low heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.

3. Add the olive oil, artichoke hearts, salt and pepper to taste. Sauté for about 2 minutes until the artichoke hearts soften.

4. Add the wine to the pan and let simmer for 1-2 minutes and then stir in the lemon juice.

5. Remove from heat and add the heavy cream along with the Parmigiano and half of the shredded mozzarella. Stir until the cheese has fully melted into the mixture and then stir in the spinach until wilted.

6. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

7. Strain the pasta and add to the pan over low heat along with 1/4 cup pasta water. Stir to combine, adding more pasta water as needed, 1/4 cup at a time. Add the remaining mozzarella and stir again.

8. Plate and top with breadcrumbs and more Parmigiano.