Mafaldine Alfredo
with Spinach & Artichoke Breadcrumbs
Mafaldine, also known as reginette, is a ribbon-shaped pasta. It holds up to heavier cream sauces, such as this alfredo sauce with spinach. Briny artichoke hearts and garlicky bread crumbs add a flavorful, crunchy topping to this dish.
Nutrition (per serving)
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INGREDIENTS
- 13.75 oz artichoke hearts, drained and patted dry
- 2 garlic cloves, peeled and minced
- 1/4 cup panko breadcrumbs
- 6 oz mafaldine pasta
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 4 oz teen spinach
- 1/4 cup vegan basil pesto
- 1 tbsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Bring large pot of salted water to a boil for pasta. Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add artichoke hearts and cook, undisturbed, until beginning to brown, 3 to 4 minutes. Gently stir in garlic and breadcrumbs and continue to cook until garlic is fragrant and breadcrumbs are golden brown, 2 to 3 minutes. (4-servings: use 2 tbsp olive oil)
Add pasta to boiling water, stir, and cook until al dente, 8 to 10 minutes. Reserve ¼ cup pasta water, drain pasta, and return cooked pasta and reserved pasta water to pot. Add herb garlic cheese, spinach, and a pinch of salt and pepper and stir over low heat to combine. (4-servings: reserve ½ cup pasta water)
Divide mafaldine alfredo with spinach between bowls. Top with artichoke breadcrumbs and dollop with pesto. Buon appetito!
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Aleppo Lemon Butter Mafaldine with Eggplant & Garlicky Breadcrumbs
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