Friday, December 17, 2010
Spinach and Artichoke Pasta with White Beans
I was also in the mood for something like a cassoulet, hence the Great Northern beans.
2 tbsp Earth Balance
2 tbsp flour
2 cups milk (2%)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
8 oz. orzo pasta
6 oz. fresh spinach, rinsed and chopped
1 can artichoke hearts, drained (about 7 artichoke hearts)
1 can (15 oz.) Great Northern Beans, drained
1 cup freshly grated or shredded Parmesan cheese
Preheat oven to 400 degrees.
In a small saucepan, heat Earth Balance over medium-low heat until melted. Stir in flour slowly, smoothing out any lumps. Once it is all combined, gradually stir in the milk until incorporated. Add salt, pepper and nutmeg. Simmer, stirring often (don't let it burn on the bottom of the pan) until thickened, about 20 minutes. Stir in 1/2 cup of Parmesan and stir until melted.
While the sauce is cooking down, cook the orzo according to package directions (about 9 minutes), drain and set aside (covered).
While the sauce and orzo are doing their thing, rinse and chop the spinach, drain and chop the artichoke hearts and drain the can of beans.
When the sauce and orzo are ready, combine them in the pot containing the orzo. Add the spinach, artichoke hearts and beans and stir well.
This turned out really well, but I may experiment with it in the future to see if it could be made even better. I'm wondering if adding salt and pepper to the spinach and wilting it first would have added to the flavor. Another suggestion that Steve had was to use white wine. Hmm...we shall see...
Everyone have a great weekend, and I look forward to seeing some of you at Strictly Running in the morning!