Spinach Artichoke Orchiette
Author: 
Recipe type: Pasta
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Inspired by spinach artichoke dip, this creamy pasta studded with fresh spinach, garlic, and artichoke hearts all tossed with orchiette is the perfect early spring comfort food.
Ingredients
  • 1 lb. orchiette pasta
  • 6 c fresh spinach
  • 1 14 oz. can artichoke hearts, drained (or sub frozen and thawed)
  • 4 cloves garlic, minced
  • ½ yellow onion, diced
  • 8 oz. baby bella mushrooms, sliced (optional)
  • 8 oz. mascarpone (at room temperature)
  • ⅓ c grated parmesano reggiano cheese
  • ¼ t dried thyme
  • ¼ t dried basil
  • 1 t lemon zest
  • ¼ t ground black pepper
  • ½ t salt
  • ¼ t red pepper flakes, optional
  • Extra parmesano cheese to serve
  • Fresh parsley or basil to serve
Instructions
  1. Bring a large pot of water to boil. Cook orchiette according to package directions, until al dente (with a bite). Reserve 1 c of pasta water just before the pasta has finished cooking.
  2. While the water boils and noodles cook. Heat 1 T olive oil in a large skillet set to medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the garlic and cook 30 seconds until fragrant. Add the mushrooms if using, and the artichokes, cooking 5 additional minutes. Stir in the spinach, and cook until just wilted.
  3. With the skillet still on medium heat, stir in the mascarpone until the cheese has melted. Add the parmesan cheese, dried thyme, basil, salt, pepper, and red pepper flakes, stir well. Add the lemon zest. Turn the skillet down to low.
  4. Drain the pasta well and add it the skillet, fold the noodles into the sauce, covering well. Add ¼ c of pasta water and stir well. Add additional pasta water a splash at a time if the sauce is too thick. Taste for salt and pepper.
  5. Serve immediately garnished with extra parmesano and fresh parsley.
Recipe by The Mexitalian at http://themexitalian.com/spinach-artichoke-orchiette/