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<Recipe recipeId="72434" locale="en">
<RecipeHeader>
<RecipeTitle>PENNE - Spinach Artichoke Whole-Wheat Penne</RecipeTitle>
<Category></Category>
<NbPersons>4</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
<PrepTime hours="0.0"></PrepTime>
<TotalTime hours="0.0"></TotalTime>
<Source></Source>
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<IngredientList>
<IngredientText>Spinach Artichoke Whole-Wheat Penne
Recipe courtesy of Rachael Ray
Ingredients</IngredientText>
<Ingredient id="-1" quantity="1.0" unit="pound" comment="" defaultState="true" weightGram="448.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="pound">1 pound</IngredientQuantity>
<IngredientItem>whole-wheat penne pasta</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="2144" quantity="3.0" unit="tablespoons" comment="" defaultState="true" weightGram="13.5" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="3.0" unit="tablespoons">3 tablespoons</IngredientQuantity>
<IngredientItem>extra-virgin olive oil</IngredientItem>
<IngredientComment>divided</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="1.0" unit="(15 ounce) can" comment="" defaultState="true" weightGram="420.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="(15 ounce) can">1 (15-ounce) can or 1 (10-ounce) box</IngredientQuantity>
<IngredientItem>frozen artichoke hearts</IngredientItem>
<IngredientComment>defrosted, drained and quartered</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="1.0" unit="small" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="small">1 small</IngredientQuantity>
<IngredientItem>bundle farm fresh spinach</IngredientItem>
<IngredientComment>stems trimmed</IngredientComment>
</Ingredient>
<Ingredient id="1127" quantity="1.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="">1</IngredientQuantity>
<IngredientItem>shallot</IngredientItem>
<IngredientComment>peeled and coarsely chopped</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="0.5" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.5" unit="cup">1/2 cup</IngredientQuantity>
<IngredientItem>chicken or vegetable stock</IngredientItem>
<IngredientComment>just eyeball the amount</IngredientComment>
</Ingredient>
<Ingredient id="741" quantity="1.0" unit="handful" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="handful">A handful</IngredientQuantity>
<IngredientItem>fresh mint leaves</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="1.0" unit="handful" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="handful">A handful</IngredientQuantity>
<IngredientItem>lightly toasted slivered almonds</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1818" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>Kosher salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1819" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>freshly ground sea salt</IngredientItem>
<IngredientComment>alternative</IngredientComment>
</Ingredient>
<Ingredient id="726" quantity="0.0" unit="" comment="black" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>black pepper</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1112" quantity="1.0" unit="clove" comment="" defaultState="true" weightGram="3.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="clove">1 large clove</IngredientQuantity>
<IngredientItem>garlic</IngredientItem>
<IngredientComment>peeled</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="1.0" unit="handful" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="handful">A handful</IngredientQuantity>
<IngredientItem>grated Parmigiano-Reggiano cheese</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Directions

This is a dish that can stand alone as an entree or be served up as a side. The flavors will remind you of decadent spinach artichoke dip - made with mounds of mayonnaise and tons of cheese. This dish however is a figure-friendly fake-out full of vitamins, fiber and protein. Even the spinach pesto is made with half the amount of extra-virgin olive oil I usually use, due to the addition of vegetable stock.

Place a large pot of water over high heat and bring up it up to a boil to cook the pasta, season with some salt and cook to al dente, according to package directions. Drain and reserve about 1 cup of the cooking water.

Heat 1 tablespoon extra-virgin olive oil in medium nonstick skillet. Add artichokes to heat through and lightly brown at edges.

To clean spinach, fill sink with water, swish spinach around and let grit fall to bottom of sink. Dry leaves before using.

In the bowl of a food processor add the shallot, 1/2 cup chicken stock, spinach leaves, mint, almonds and salt and pepper, to taste. If you have a hand held small-holed grater or a zester, grate garlic into the food processor. Adding a whole clove can result in stray big pieces of raw garlic, too bitter to bite down on. If you do not have a hand held grater, mince garlic and mash up into paste with a little salt. Turn processor on and add in about 2 tablespoons extra-virgin olive oil.

Scrape the spinach pesto into the artichoke pan and loosely cover with foil. Bring mixture to a simmer over low to medium-low heat and cook for about 2 minutes. Add the reserved pasta cooking water, the pasta and the cheese. Toss to coat the pasta with the sauce and heat for 1 minute. Transfer to a serving bowl or platter, season with salt and pepper, to taste, and serve.

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/spinach-artichoke-whole-wheat-penne-recipe.print.html?oc=linkback
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