¼ cup grated parmesan cheese (15 g), plus 2 tablespoons, divided, plus more for garnish
2 cloves garlic
1 lemon, juiced
1 teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes, optional
¼ cup olive oil (60 mL), plus 2 tablespoons, divided
1 cup canned artichoke hearts (175 g), quartered and stemmed, divided
¼ cup crème fraîche (60 g), plus 2 tablespoons, or sour cream
16 oz dried fusilli pasta (450 g), cooked according to package instructions, drained, and kept at room temperature
How to Make It
1. Step
In a medium bowl, combine ¼ cup (10 g) spinach, the parsley, Campbell’s FlavorUp!™ Caramelized Onion & Burgundy Wine Cooking Concentrate, 2 tablespoons of Parmesan cheese, the garlic, lemon juice, black pepper, red pepper flakes, 2 tablespoons of olive oil, and the crème fraîche. Stir until smooth and light in color.
2. Step
In a medium saucepan over medium heat, sauté the remaining 1½ cups (60 g) of spinach until wilted, 1–2 minutes. Remove the spinach from the pan.
3. Step
Heat the remaining ¼ cup (60 ml) olive oil in the same pan over medium-high heat until shimmering. Add ½ cup (85 g) of the artichoke hearts and fry until golden brown, 3–5 minutes. Transfer to a paper towel-lined plate to drain.
4. Step
To the same pan, add the cooked pasta, remaining ¼ cup Parmesan cheese, remaining ½ cup artichoke hearts, the sautéed spinach, and the sauce and toss until well-combined.
5. Step
Divide the pasta among serving bowls and garnish with the fried artichoke hearts and more Parmesan cheese.
