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Ingredients
- 250 g pkg gluten-free fusilli
- 2 tsp olive oil
- 3 garlic cloves, minced
- 1 bunch green onions, about 1 cup chopped
- 3 cups packed, chopped fresh spinach
- 398 ml can artichokes, drained and chopped
- 1 cup vegetable broth, preferably sodium-reduced
- 1 cup grated parmesan cheese
- 1/2 250 g brick cream cheese, softened
- 1 tbsp lemon juice
- 1/2 tsp red-pepper flakes
- 1/4 cup panko bread crumbs, (optional)
- Preheat oven to 500F. Cook pasta in a large pot of boiling water, following package directions but omitting salt, until just barely tender, 6 to 8 min.
- Heat a large frying pan over medium-high. Add oil, then garlic and onions. Cook for 1 min. Stir in spinach and artichokes. Cook until spinach starts to wilt, 1 min. Stir in broth, parmesan, cream cheese, lemon juice and pepper flakes. Stir until cheese is melted, then add pasta. Transfer to an 8-in. square baking dish. Sprinkle panko overtop. Bake in centre of oven until topping is golden, about 5 min.
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Gluten-Free Tip:
Our favourite gluten-free pasta is Le Veneziane , made from corn.
- 505 calories
- 24 g protein
- 56 g carbohydrates
- 22 g fat
- 7 g fibre
- 860 mg sodium
User comments (21)
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Just so readers are clear. If you are making this dish for celiac friends(who can eat the rice pasta) the panko crumbs are not gluten free.
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This dish is yummy with both regular pasta and gluten-free pasta!!
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Im trying this but without the artichoke....do you think it will still be ok ?
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Having a daughter who is vegetarian, this receipe caught my eye as it is listed as a vegetarian receipe in the Sept 2011 edition. However, it is NOT vegetarian as it uses CHICKEN stock. Perhaps Chatelaine should employ food editors who are vegetarian before posting a recipe that is a misnomer.
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Thank-you, thank-you, thank-you for the gluten free recipes in your latest issue. I will be making this recipe this evening with vegetable stock instead of chicken and gluten-free panko crumbs (if the store carries them).
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Regarding the comment about being non-vegetarian, the recipe calls for vegetable stock, NOT chicken stock!
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I made this (with vegetable stock) and regular fusilli pasta and it was good... but felt like it was missing something... needed a "punch"... so I added some crushed red chillis to it, and it was DELISH! A little spice definitely perks this dish up!
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And have a little forgiveness for little mistakes... even if it did call for chicken stock, anyone who is veg or cooks for vegs knows you can substitute! Ease up... heck, the version I printed off calls for "10 minutes bbq-ing time" - I kinda figured they meant cooking - no harm done! :o)
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i have beef stock already opened in the fridge, can I use that instead of chicken or veg? thanks
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We loved this! Great kick to it from the red pepper flakes. Will definitely make again.
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I made this a while back, but substituted hald of the cream cheese for a ripe avocado, it was so delish!!! This is a pretty easy dish to add any kind of extra veggies you have lying around, or any meat or fish as well!
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Ilya's french character test!!!
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when do you add the bread crumbs??
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I made a non-gluten-free version for a potluck with whole wheat fusilli and light cream cheese (a double recipe fits nicely in a 9 x 13 lasagna pan)--rave reviews! The next day, we added some rotisserie chicken to leftover pasta-also terrific. This recipe is a keeper :)
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Can you prepare this dish in advance and re-heat it? Has anyone tried this?
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Can you prepare this dish in advance and re-heat it? Has anyone tried this?
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This was absolutely yummy! I didn't have any vegetable broth so used chicken broth instead! Also, no green onions. And the end result was, the men in my family loved it! Special request for the next "men" gathering for the next sports event!!!
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LOVE this dish!! It doesn't taste nearly as good reheated though
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Everyone in the family loved this including my picky 13 year old. I thought leftovers for the lunch the next day were even better.
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I've been trying to figure out how to make this vegan. LOVE the avocado idea!
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to make it vegan, try using soy cream cheese and omitting the parm.
