Ingredients
The following ingredients have 4 Servings
- 2 tbsp butter
- 1 onion (finely chopped)
- 2 garlic cloves (crushed)
- 400 g (+- 1 lb) baby spinach (roughly chopped )
- 1 cup heavy or whipping cream
- ½ cup sour cream
- 1 cup milk mixed with 1 tbsp cornstarch
- ½ cup grated Parmesan cheese
- 150 g (5oz) artichoke hearts (in oil) (drained and quartered )
- 1 tsp lemon juice
- 500 g (+- 1 lb) pasta ((fusilli, penne, ziti or rigatoni))
- 1 cup grated mozzarella
Instruction
- Pre-heat the oven to 180°C/350°F.
- Saute onion and garlic in butter in a large frying pan or skillet until soft and translucent.
- Add spinach and allow to wilt. Season with salt and pepper.
- Pour the cream, sour cream and milk and cornstarch mixture into the pan and allow to simmer over medium heat for 5 minutes.
- Add the artichokes, Parmesan and lemon juice then simmer for another 5 minutes. Season to taste.
- Bring a large pot of salted water to a boil then cook the pasta until almost al dente (approximately 10 minutes). The pasta will continue cooking in the oven.
- Drain the pasta (reserving 1 cup of water) and mix with the spinach sauce. Add a few tablespoons of pasta cooking water and mix well.
- Transfer the pasta to a baking dish and top with the mozzarella cheese.
- Place in the oven until golden brown and bubbling.
- Remove from the oven and allow to rest for 5 minutes before serving.