Spinach and Artichoke Dip Pasta
#65: Marinated artichoke hearts. #SCP
My dear friend and former teacher Amy sent me this recipe from Smitten Kitchen right after we had received a pasta roller at a wedding shower. It’s taken 8 months, but we MADE IT and it was DELICIOUS. But also, what do you EAT with spinach pasta? (For the record, it doesn’t taste any different…good for kids and vegetable-averse grownups, if they are okay with the green!) Justin suggested making it like Spinach and Artichoke Dip (Yeah there’s a wiki for everything). He is so full of ideas! So cheesy sauce it is! Coming off of #MacWeek, we had a bit of cheese left for the eating, so we took advantage of that.
The lovely lady who let me live in her home for two college summers came over for dinner! Her home is where I stayed during my internships in Tulsa, which consequently led to the starting of this blog! Her kitchen was featured in many posts. 🙂 This is the first time she came over to our new apartment, and so we attempted to be impressive with our homemade pasta. I also hoped that spinach would count towards her food goal of “mostly plants.”…It did for me, since I hadn’t eaten vegetables in a week (whoops). Katie brought chocolate pie and it was YUMMMM.
Pasta: We used the same recipe as usual…
1 bag of baby spinach
1/2 C half and half
1/2 C milk
1/4 C chopped PLAIN artichoke hearts
1/2 C Havarti cheese, grated
1/2 C. pasta water
sprinkle of garlic powder
handful of parmesan
1. Make pasta according to directions…knead, but allow for pliability.
2. Wilt bag of spinach, squeezing as much water from the spinach as possible. Finely chop. The finer the better here, because it will help the noodles not stick together. You can’t cut it too many times…
3. Knead in spinach. The water in the spinach will cause the dough to be very droopy, kind of like oobleck (NOT REALLY but kinda). It will spread out when you set it down. Work in more flour until the dough is a bit more stiff and will hold its shape. WE SHOULD HAVE DONE THIS. Knead until no longer sticky.
4. Let pasta rest for 3o minutes. We cover it in flour and wrap it in clingwrap.
5. Roll out pasta! This would also be good left kind of thick, maybe on a 2 or 3 setting. The water in the spinach will allow lots of stretching, you almost don’t need a roller!
6. On medium heat in a medium saucepan, melt the butter and flour together, forming a roux. Whisk in half and half and milk, eliminating the lumps of flour. Turning the heat down to medium low, stir the sauce. Add in the rest of the ingredients (you can use the pasta water at your discretion), and salt and pepper to taste. When sauce reaches desired consistency, remove from heat and serve over your pasta.
7. Your pasta will boil quickly! Boil in small batches. Give the noodles a rinse before serving.
The sauce pictures I have aren’t pretty, but they were tasty! Toss for best results. and salt well. 🙂