Hi everyone, I’m Cindy, from Hun… What’s for Dinner? I am so excited to be sharing a wonderful recipe with you today, while Nettie is away. I first ‘met’ Nettie, on Facebook, many years ago. Recently we’ve gotten closer, but working together on recipe round ups. When Nettie left to go help a friend, I gladly offered to guest post while she was gone.
I love pasta! I probably could eat it every day. It is my go to, for nights where I want to make something delicious, but not spend forever in the kitchen. There’s nothing yummier than a plate full of cheesy pasta! Recently I decided to substitute kale, in one of our favourites; Spinach Dip. Kale had been on sale, so I thought the kale would taste just a delicious as spinach. Boy was I right. We inhaled the Kale Arti Dip in no time flat. Since I still had kale leftover, and I was still day dreaming about the dip, I decided to try and turn it into a pasta dish. Turned out to be one of the best decisions I’ve made in a long time, LOL.
Kale Artichoke Dip Pasta
2 C fresh kale, washed and ribs removed
1- 14 oz can artichokes in water
3 Tbs olive oil
1 small onion, chopped
3 cloves garlic, minced
salt and pepper, to taste
4 oz cream cheese
2 Tbs mayonnaise
1/2 C dry white wine
1/2 C chicken stock
3/4 C shredded mozzarella, divided
1/4 C smoked Gouda, shredded
2 Tbs Panko bread crumbs
1/4 C Parmesan
8 oz fusili pasta
Bring a large pot of salted water to a boil. Add in pasta and cook, according to package directions.
While pasta is cooking, heat oil in a large skillet, over medium high heat. Add in onion and cook until translucent; about 2 minutes. Add in chopped kale and minced garlic, and cook until kale is wilted; about 5 minutes. Season with salt and pepper. Add in artichoke hearts, white wine and chicken stock; cook 3 minutes. Cut cream cheese into small cubes and add to the skillet, along with mayonnaise. Stir all together, until cream cheese has melted. Stir in 1/2 C mozzarella cheese and Parmesan, until melted and sauce is smooth.
Drain pasta and return to the hot pot. Pour kale artichoke sauce over pasta and toss to coat. Transfer to a baking dish. Sprinkle with remaining mozzarella, smoked Gouda and Panko bread crumbs. Place under broiler, until top is lightly browned; 3-5 minutes.