Creamy Spinach & Artichoke Pasta | HEALTHY One-Pan 30 Minute Recipe

EPISODE 1017 – How to Make Creamy Spinach & Artichoke Pasta | HEALTHY One-Pan 30 Minute Recipe

FULL RECIPE HERE:

Creamy Spinach & Artichoke Pasta | HEALTHY One-Pan 30 Minute Recipe

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bienvenidos and welcome to another episode of Spain on 
a fork so many of you know the famous appetizer  
spinach and artichoke dip it is absolutely 
delicious though not very healthy anyways  
today we’re going to grab those ingredients and 
create a pasta dish that’s not only packed with  
a ton of flavors but is actually healthy for you 
we’re talking a creamy spinach and artichoke pasta  
and let me tell you this pasta dish is filled 
with layer upon layer of so much goodness it’s  
all done using just one pan for a very easy 
cleanup and the best part it comes together  
in just 30 minutes folks this is the perfect pasta 
dish for a busy weeknight even for a relaxed weekend  
lunch either way it’s the kind of food that with each 
bite it’s going to make you feel like a million bucks 
this video is sponsored by tienda.com La Tienda
is an online Superstore focusing on selling  
all things Spain for your home and kitchen 
and they’ve been around since 1996 and like I  
tell you they have the biggest selection of 
artisan Spanish ingredients like queso manchego the 
famous jamon serrano and jamon iberico marcona almonds olives 
the beautiful canned seafood from Spain and all the  
spices you need to make all your favorite Spanish 
recipes among so many other great ingredients and  
let me tell you when it comes to cookware they 
have an amazing selection of authentic Spanish  
paella pans that range in size from two servings 
all the way up to 50 servings and they even  
offer classic grilling systems that way you can 
always perfectly cook your paella at home folks  
visit tienda.com let them know Albert from Spain 
on a fork sent you there and make sure to use  
coupon code ONAFORK during checkout for 10% 
off your order alright let’s begin by getting  
our ingredients ready I’m going to drain a can of 
artichoke hearts into a colander and rinse them under  
some water the size of the can that I’m using is 
14 oz which is about 400 grams then we’ll transfer  
the artichoke hearts over some paper towels all 
in a single layer and pat them completely dry
and then we’ll cut each one in 
half lengthwise and then each  
half in half lengthwise as well for 
a total four pieces from each artichoke heart
then we’ll grab 5 oz of fresh spinach which 
is 150 grams and roughly chop it I’m using fresh bagged  
spinach as you know I love this stuff because it’s 
pre cleaned and affordable of course you can also  
use frozen spinach here just make sure to fully 
thaw it out beforehand and then pat it completely dry
and we’ll also thinly slice one 
shallot and roughly chop six cloves of garlic
for the next step let’s start 
cooking our dish I’m going to heat a  
large fry pan with a medium heat and add in 2 
tbsp of extra virgin olive oil which is 30 ml
after a couple minutes 
we’ll add in the shallot and garlic
and as you know I like to mix 
these ingredients around continuously  
that way they don’t brown too 
quickly and everything evenly sautes
after 2 to 3 minutes and the shallot is nice 
and translucent and that garlic is beautifully  
fragrant we’ll add in the pieces of artichoke 
along with 2 teaspoons of dried oregano which is 2 grams
half a teaspoon of dried thyme which is half a gram  
and season everything with sea 
salt and freshly cracked black pepper
and we’ll continue to mix this and 
sauté the ingredients for a few more minutes  
and remember to be gentle here otherwise 
you can easily break those artichokes apart
after about 3 minutes and the artichokes 
are lightly sauteed I’m going to add in 3 and  
1/2 cups of vegetable broth which is 840 ml 
you can also use chicken broth here or even  
water if you like either way link on how 
to make my homemade veggie broth in the  
description box below then we’ll turn it up 
to a high heat and give it a gentle mix
once it comes to a boil it’s time to add in 
the pasta I’m going to be using penne pasta here  
which is known as macarrones in Spain however 
you can use whatever type of thick cut pasta  
you like I’m going to measure out 2 and a 1/4 cups 
which is 8 oz or 225 g and add it into the pan
and as always you don’t have to mix 
the pasta around continuously but  
doing it every 2 to 3 minutes that way it 
doesn’t stick together and it all evenly cooks
after 8 to 9 minutes and you can see 
a lot of that broth has been absorbed  
by the pasta but there’s still plenty 
of liquid left we’ll add in the chopped  
spinach and you don’t have to mix it in 
there just add it in a flat layer over the pasta
and then we’ll place a lid on the pan and 
lower the fire to a low medium heat and simmer  
this for another 3 to 4 minutes or until that pasta 
is perfectly cooked al dente important to check the  
package instructions in the pasta you’re using 
that way you cook it right on the money 
after about 4 minutes and that pasta is perfectly cooked 
al dente we’ll remove the lid and then the pan from  
the heat and let it sit at room temperature for a 
few minutes that way the ingredients can slightly cool
after about 3 to 4 minutes and the pasta 
has slightly cooled off I’m going to add in  
one container of low-fat plain Greek yogurt at 
room temperature the size of the container I’m  
using is 5 1/2 oz which is about 150 grams and you can 
easily veganize this recipe by using a plant-based yogurt
then we’ll season the yogurt generously with 
some freshly cracked black pepper and like I’ve  
told you in the past that black pepper brings out an 
incredible flavor in the yogurt
and finely grate in the zest of half a lemon making sure 
to avoid that white pith as it adds a bitter flavor
and we’ll give it one final 
mix until it’s well mixed together  
and if you see that your cream sauce 
is too thick just add in some more broth  
or water in there and vice versa if 
it’s too runny add in some more Greek yogurt
and for the final touch we’ll finely grate in a
kiss of cheese over the pasta I’m using  
a Spanish manchego that’s been aged for 6 months 
but you can use whatever cheese you like either  
way check it out our one pan creamy spinach 
and artichoke pasta is done gorgeous presentation  
heart healthy ingredients and all than in just 30 
minutes let’s give it a try and see how it turned out
as always folks now it’s time for 
the moment of truth let’s see how this tastes
first things first like i’ve told in the 
past there’s something magical about these one  
pan pasta dishes as the starch stays in there 
from the pasta giving it such a great flavor as  
for the pasta’s it’s beautifully cooked al dente the artichokes and 
spinach really shining through and that Greek  
yogurt that creamy goodness without the guilt 
as we didn’t use heavy cream you saw this folks  
so easy to make heart healthy ingredients
try at home once again perfect for busy weeknight  
or for a relaxed weekend lunch next to a bottle 
Spanish white wine either way the kind of food  
that’s going to make you feel like a million 
bucks really quick before I go a shout out to  
a couple of my patreons Rob Haskins, Daniela Brandt and Catherine Horwitz again guys thank you  
so much for being patreons of Spain on a fork you 
know how much I appreciate you if you enjoyed today’s  
video hit that like button leave me a comment 
below and if you’re not subscribed don’t forget  
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the Spain on a fork family till the next time
hasta luego!!