Ingredients
- ♡ 400g Bowtie Pasta – Under Cooked
- ♡ 2 Tablespoons Olive Oil
- ♡ 1 Clove Garlic – Crushed
- ♡ 500g Frozen Chopped Spinach – Thawed
- ♡ ½ Cup Shallots - Chopped
- ♡ 1 Cup Artichoke Hearts In Water - Drained and Chopped
- ♡ 300g Cooking Cream
- ♡ 1 Cup Vegetable Stock
- ♡ ½ Cup White Wine (Optional)
- ♡ 1 Cup Parmesan Cheese – Grated
- ♡ 1 Cup Mozzarella Cheese – Grated
- ♡ Garden Salad To Serve
Instructions
- ♥ Preheat oven to 200°C
- ♥ In a heat proof baking pan, heat the olive oil and cook the garlic about 1 minute.
- ♥ Add spinach and shallots, stir fry for about 4 minutes.
- ♥ Add the chopped artichokes, cream, vegetable stock and optional wine and stir until it starts to simmer.
- ♥ Stir in the Parmesan and mozzarella until cheeses have melted. Add the cooked pasta and season to taste with salt and pepper.
- ♥ Cover the baking pan with aluminium foil and bake for about 20 minutes uncover and bake for a further 5 minutes or until the top starts to brown.
- ♥ Serve with a garden salad and enjoy!
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