Ingredients with Measurements:
- 1 pound raviggiolu pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can artichoke hearts, drained and chopped
- 2 cups fresh spinach, chopped
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for sautéing vegetables
- Colander for draining pasta
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the raviggiolu pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
3. Add the chopped artichoke hearts and spinach to the skillet and sauté until the spinach is wilted, about 3 minutes.
4. Pour in the heavy cream and stir to combine. Bring the mixture to a simmer and let it cook for 5 minutes.
5. Add the grated Parmesan cheese to the skillet and stir until melted and combined with the cream sauce.
6. Drain the cooked pasta in a colander and add it to the skillet with the cream sauce. Toss to coat the pasta with the sauce.
7. Season the pasta with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sautéing vegetables
- Simmer for cooking cream sauce
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 700
- Fat: 48g
- Carbohydrates: 45g
- Protein: 22g
Substitutions for ingredients:
- Substitute any type of pasta for raviggiolu
- Substitute half-and-half or milk for heavy cream
- Substitute any type of leafy green for spinach
- Substitute any type of cheese for Parmesan
Variations:
- Add cooked chicken or shrimp to the pasta for added protein
- Use canned or frozen artichoke hearts instead of fresh
- Add sun-dried tomatoes or roasted red peppers for extra flavor
Tips and tricks:
- Be sure to salt the pasta water generously to add flavor to the pasta
- Reserve some of the pasta cooking water to thin out the sauce if it becomes too thick
- Use freshly grated Parmesan cheese for the best flavor
Storage instructions:
- Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasta in the microwave or on the stovetop with a splash of milk or cream to loosen the sauce.
Presentation ideas:
- Serve the pasta in individual bowls or on a large platter for sharing.
Garnishes:
- Garnish the pasta with chopped fresh herbs, such as parsley or basil.
Pairings:
- Serve the pasta with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce becomes too thick, add a splash of milk or cream to thin it out.
Food safety advice:
- Be sure to cook the pasta and vegetables to the appropriate temperature to ensure they are safe to eat.
Food history:
- Raviggiolu is a type of pasta that is similar to rigatoni and originates from the southern region of Italy.
Flavor profiles:
- Creamy, savory, and slightly tangy from the artichokes and Parmesan cheese.
Serving suggestions:
- Serve the pasta as a main course for dinner or as a side dish for a larger meal.
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Region: Italian