Artichoke Florentine Pasta

Name: Artichoke Florentine Pasta
Total time: 45
Yield: 6
Ingredients: 1 ¾ cups finely chopped fresh spinach, divided; ¼ cup finely chopped fresh parsley; 4 teaspoons Campbell’s FlavorUp!™ Caramelized Onion & Burgundy Wine Cooking Concentrate; ¼ cup grated parmesan cheese, plus 2 tablespoons, divided, plus more for garnish; 2 cloves garlic; 1 lemon, juiced; 1 teaspoon freshly ground black pepper; ¼ teaspoon red pepper flakes, optional; ¼ cup olive oil, plus 2 tablespoons, divided; 1 cup canned artichoke hearts, quartered and stemmed, divided; ¼ cup crème fraîche, plus 2 tablespoons, or sour cream; 16 oz dried fusilli pasta, cooked according to package instructions, drained, and kept at room temperature

Recipe by Campbell's from tasty.co

Dinner 45 Mins.

Ingredients

6 servings

•

1 ¾ cups finely chopped fresh spinach, divided
•

¼ cup finely chopped fresh parsley
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4 teaspoons Campbell’s FlavorUp!™ Caramelized Onion & Burgundy Wine Cooking Concentrate
•

¼ cup grated parmesan cheese, plus 2 tablespoons, divided, plus more for garnish
•

2 cloves garlic
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1 lemon, juiced

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1 teaspoon freshly ground black pepper
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¼ teaspoon red pepper flakes, optional
•

¼ cup olive oil, plus 2 tablespoons, divided
•

1 cup canned artichoke hearts, quartered and stemmed, divided
•

¼ cup crème fraîche, plus 2 tablespoons, or sour cream
•

16 oz dried fusilli pasta, cooked according to package instructions, drained, and kept at room temperature

Instructions

In a medium bowl, combine ¼ cup (10 g) spinach, the parsley, Campbell’s FlavorUp!™ Caramelized Onion & Burgundy Wine Cooking Concentrate, 2 tablespoons of Parmesan cheese, the garlic, lemon juice, black pepper, red pepper flakes, 2 tablespoons of olive oil, and the crème fraîche. Stir until smooth and light in color.
In a medium saucepan over medium heat, sauté the remaining 1½ cups (60 g) of spinach until wilted, 1–2 minutes. Remove the spinach from the pan.
Heat the remaining ¼ cup (60 ml) olive oil in the same pan over medium-high heat until shimmering. Add ½ cup (85 g) of the artichoke hearts and fry until golden brown, 3–5 minutes. Transfer to a paper towel-lined plate to drain.
To the same pan, add the cooked pasta, remaining ¼ cup Parmesan cheese, remaining ½ cup artichoke hearts, the sautéed spinach, and the sauce and toss until well-combined.
Divide the pasta among serving bowls and garnish with the fried artichoke hearts and more Parmesan cheese.
Enjoy!