OH HAPPY DAY! It’s another YouTube video! I worked with the awesome Brunch Boys to create a little cooking show and I think you should check it out. Partially because I asked you to, but partially because you can see how I made this:
Here’s the concept:
I am The Skinny Pig and I like to eat things. Food, mostly.
I started this blog as a restaurant review blog.
I also love to cook.
These videos combine my two loves. I take inspiration from restaurants I have visited, and then put my own little Skinny Pig twist on the dish.
This dish is Artichoke Pizza Pasta and it is inspired by none other than Artichoke Basille pizza, here in NYC. If you don’t know what it is, you aren’t living your life to it’s full potential, or you don’t live in NYC. Both are fine and can be worked on. But let’s get to the deets and the recipe, shall we?
Artichoke Pizza is known for their artichoke slice, which is essentially spinach and artichoke dip on a pizza crust. Aka it is DIVINE. It’s heavy, and it’s not for everyone (especially the lactose intolerant), but it’s really good and I love it every once in a while. So I have taken it’s finer elements and turned it into a pasta dish. Why? Because I can.
Artichoke Pizza Pasta
1 package of spinach linguine (you can use regular too)
1 cup shredded mozzarella, fresh
2-3 slices of that fresh mozz above, cut into small pieces (for the topping, you’ll see)
8.5 oz can artichoke hearts, drained and chopped
4 cups fresh spinach
1/2 package cream cheese (can use the whole package if you want a creamier sauce)
2 garlic cloves, grated or minced
1/2 cup parmesan cheese, grated
1/2 tsp Flavor God Garlic Lovers seasoning
1 tsp Kosher salt
1 tbsp unsalted butter
1. Heat a large pot of water to a boil over medium high heat. Add a bit of salt to the water to help flavor the pasta. Cook pasta according to box directions and aim for slightly al dente.
2. Heat the butter in a large skillet over medium-high heat. Add the spinach. It will look like a lot, but don’t worry it wilts down like crazy.
3. Add the artichokes and garlic and let cook for a minute or two. Make sure garlic doesn’t burn.
4.Add in the cream cheese and lower the heat a bit. Let it melt down and become all creamy and wonderful. Add salt and Flavor God seasoning too.
5. Add in the shredded mozzarella. Be advised, the mixture will pull and become a little stringy upon adding the mozzarella, but that’s fine, because it’s cheese. And we love cheese.
6. Add half of the parmesan cheese and stir in. Remove from heat.
7. Take pasta right out of the water with tongs or a large spoon and drop it right into the spinach artichoke mixture. A little bit of pasta water is ok as it will help create a nice sauce for the pasta.
8. Grease a 9 x 13 casserole dish with butter or cooking spray. I like butter because it’s butter. Add the pasta to the dish and spread around evenly. Set your broiler to medium-high.
9. Add sliced mozzarella and the rest of the parmesan cheese on top. Pop in the broiler so the cheese melts and gets all bubbly with those beautiful brown bits.
10. Let cool for a few and serve! The tangy cheese and the artichoke mixture in the pasta is so good. The bubbly mozzarella on top is an homage to pizza.
And please note that this isn’t an overly creamy sauce, so if you think it’s not creamy enough, you can add in more cream cheese. I liked the texture and the cheese bits in here, as I didn’t want to make it like an alfredo sauce + artichokes. I wanted it to be a little different.