Creamy Spinach & Artichoke Pasta

with Zucchini & Parmesan

15 MIN

+$1.99/serving 4 Servings

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add Pancetta

From the Test Kitchen

Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! In this creamy pasta, a fresh trio of vegetables—spinach, artichoke, and zucchini—combine with tubular rigatoni in a buttery béchamel sauce elevated by a kick of heat from Calabrian chile paste.
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Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

6 oz Diced Pancetta
20 oz Cooked Rigatoni Pasta
6 oz Baby Spinach
2 Zucchini
½ cup Marinated Artichoke Hearts
⅔ cup Béchamel Sauce
½ cup Grated Parmesan Cheese
1 oz Garlic & Herb Flavored Butter
3 tsps Calabrian Chile Paste
2 Tbsps Capers

step-by-step

instructions

Cook Along

1 Prepare the ingredients & cook the zucchini

Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Roughly chop the artichokes. In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Add the sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and the pancetta is cooked through.

2 Make the sauce

Add the chopped artichokes, capers, béchamel, butter, 1 cup of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined.

3 Finish & serve your dish

Add the spinach and pasta; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined, the spinach is wilted, and the pasta is heated through. Turn off the heat. Serve the finished pasta garnished with the parmesan. Enjoy!