• Main
  • Recipes
  • Spinach Artichoke Whole-Wheat Penne (Rachael Ray) Recipe

Spinach Artichoke Whole-Wheat Penne (Rachael Ray) Recipe

Posted by
Rate It!
Spinach Artichoke Whole-Wheat Penne (Rachael Ray)
Add your photo!
Ingredients
11
Count
Nutrition
30424
Calories
Total time
35
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. This is a dish that can stand alone as an entree or be served up as a side. The flavors will remind you of decadent spinach artichoke dip - made with mounds of mayonnaise and tons of cheese. This dish however is a figure-friendly fake-out full of vitamins, fiber and protein. Even the spinach pesto is made with half the amount of extra-virgin olive oil I usually use, due to the addition of vegetable stock.
  2. Place a large pot of water over high heat and bring up it up to a boil to cook the pasta, season with some salt and cook to al dente, according to package directions. Drain and reserve about 1 cup of the cooking water.
  3. Heat 1 tablespoon extra-virgin olive oil in medium nonstick skillet. Add artichokes to heat through and lightly brown at edges.
  4. To clean spinach, fill sink with water, swish spinach around and let grit fall to bottom of sink. Dry leaves before using.
  5. In the bowl of a food processor add the shallot, 1/2 cup chicken stock, spinach leaves, mint, almonds and salt and pepper, to taste. If you have a hand held small-holed grater or a zester, grate garlic into the food processor. Adding a whole clove can result in stray big pieces of raw garlic, too bitter to bite down on. If you do not have a hand held grater, mince garlic and mash up into paste with a little salt. Turn processor on and add in about 2 tablespoons extra-virgin olive oil.
  6. Scrape the spinach pesto into the artichoke pan and loosely cover with foil. Bring mixture to a simmer over low to medium-low heat and cook for about 2 minutes. Add the reserved pasta cooking water, the pasta and the cheese. Toss to coat the pasta with the sauce and heat for 1 minute. Transfer to a serving bowl or platter, season with salt and pepper, to taste, and serve.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 30423.8 Kcal (127378 kJ)
Calories from fat 2866 Kcal
% Daily Value*
Total Fat 318.44g 490%
Cholesterol 26.62mg 9%
Sodium 30.52mg 1%
Potassium 173.9mg 4%
Total Carbs 6203.46g 2068%
Sugars 304.61g 1218%
Dietary Fiber 908.19g 3633%
Protein 1064.57g 2129%
Vitamin C 4mg 7%
Iron 151.8mg 843%
Calcium 18.3mg 2%
Amount Per 100 g
Calories 16064.31 Kcal (67258 kJ)
Calories from fat 1513.3 Kcal
% Daily Value*
Total Fat 168.14g 490%
Cholesterol 14.05mg 9%
Sodium 16.11mg 1%
Potassium 91.82mg 4%
Total Carbs 3275.54g 2068%
Sugars 160.84g 1218%
Dietary Fiber 479.54g 3633%
Protein 562.11g 2129%
Vitamin C 2.1mg 7%
Iron 80.1mg 843%
Calcium 9.7mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 634.2
    Points
  • 780
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol,
  • high fiber

Bad Points

  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top