Spinach Artichoke Pasta

I love when a new found recipe is delicious.  I found it on pinterest but the blog is found here.  The pin claimed that the pasta dish tasted like hot spinach artichoke dip, which I love.  I made it and we LOVE it.  We've already eaten it several times.  It's a quick weeknight meal and it's meatless.  

Creamy goodness.

Ingredients:

12 ounces of pasta

1 t. butter

2 cloves garlic, minced (I used three, we love garlic)

8 ounces reduced fat cream cheese

1/2 cup milk

1/2 cup reduced fat sour cream

1/2 a lemon, juiced

1/2 t. salt

1/4 t. red pepper flakes

14 ounce can artichoke hearts, packed in water, chopped

10 ounce box of chopped, frozen spinach, with excess water removed

1/2 cup parmesan cheese

Cook the pasta according to the package directions.

Meanwhile, in a large pan melt the butter over medium heat.  Add the garlic to the butter and cook until fragrant.  Then add in the cream cheese and stir it until it's completely melted.  Next, slowly stir in the milk.  Then add the sour cream, lemon juice, salt and red pepper flakes.  Add in the artichoke hearts, spinach and parmesan cheese.  Cook until everything is heated through, stirring occasionally.  

Drain the pasta and add it to the spinach and artichoke mix and mix well.  You can season with additional salt or lemon juice if you want, I didn't think it needed it.

Creamy Mexican Noodles

I originally found this recipe on foodgawker.com from Annie's Eats. It's quick and easy and yummy. Below is her original recipe and what I did.

Ingredients:
1¼ lbs. ground turkey (I used beef)
8 oz. dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning (I only used 3 1/2 T., I was worried it would be too salty if I put it all in. I thought this was enough seasoning.)
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese, optional (I topped each serving with cheese.)

Directions:
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion to the skillet. Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Remove from the heat and top with shredded cheddar cheese, if desired.

Oven-roasted Tomatoes, Olives and Capers Pasta

I adapted this recipe from chef Curtis Stone's recipe for Rigatoni with Spicy Italian Salami, Oven-Roasted Tomatoes, Olives and Capers. I cut down on the oil, upped the meat(using sausage instead of salami), added artichoke hearts, used chicken stock instead of wine and replaced the rigatoni with penne pasta. This is one of our family favorites.

Ingredients:
25 cherry tomatoes on the vine
3 tsp. extra-virgin olive oil
1/4 cup kalamata olives, sliced
1/4 cup extra-fine capers
10 ounces penne pasta
2 t. minced garlic
1 cup chicken stock
12 oz chicken sausage (I preferred Bistro sensations smoked mozzarella with artichoke and garlic)
1 cup marinated California style artichoke hearts
1/4 cup coarsely chopped fresh flat leaf parsley
Preheat the oven to 375°. Place the tomatoes on a small baking sheet and drizzle with 2 teaspoons of oil. Sprinkle with salt and pepper. Roast the tomatoes in the oven for about 8 minutes, or until they begin to split. Remove from oven and set aside. Heat the remaining 1 teaspoon of oil in a large, heavy sauté pan over medium heat. Add the sausage and cook for 30 seconds on each side until light golden in color. Remove the sausage from the pan and reserve. Return the pan to the heat, add the garlic and sauté for 1 minute, or until tender. Add the chicken stock and simmer for about 3 minutes. Add the roasted tomatoes, olives and capers to the hot pan and toss gently. Bring the mixture to a simmer and add the sausage, artichoke hearts and parsley. Meanwhile, cook the pasta in a large pot of boiling, salted water for 8 minutes, or until the pasta is al dente. Strain the pasta and toss it in the pan with the sauce. Season the pasta to taste with salt and pepper. Transfer the pasta to plates, spooning any sausage and tomato mixture from the pan around the pasta, and serve.