1 cup coarse homemade
breadcrumbs or panko
1 tsp. granulated garlic
11/2 to 2 cups grated G rana
Padano or Parmigiano-
Reggiano
2 tbsp. chopped fresh
flat-leaf parsley
1 tbsp. chopped fresh
thyme
1 lb. cavatappi
■Bring a large pot of water
to a boil for the pasta.
■In a large skillet, heat
2 tbsp. of the olive oil over
medium to medium-high.
Melt the butter into the oil.
Add the onion; cook, stirring
often, until softened, about
3 minutes. Add the
artichokes and garlic; stir
until the garlic softens and
the artichokes are lightly
browned around the edges,
about 3 minutes. Add the
lemon zest; season with salt
and pepper. Stir in the wine;Artichoke & Spinach
C avata p p i w i t h
Breadcrumbs
SERVES 4
6 tbsp. olive oil
2 tbsp. butter
1 small white or yellow
onion, finely chopped
or grated
1 10 - to 12- oz. box frozen
artichoke hearts,
thawed; one 14- oz. can
artichoke hearts,
drained; or one 12-oz.
vacuum-sealed pouch
artichoke hearts
4 cloves garlic, chopped
2 tsp. lemon zest
Kosher salt and finely
ground black or white
pepper
1/2 cup dry white wine
1 cup heavy cream
1 16-oz. bag frozen
chopped spinach,
thawed and squeezed
Freshly grated or
ground nutmegcook, stirring often, until
evaporated, 3 to 4 minutes.
Add the cream; bring to
a bubble.
■Break up the spinach with
your fingers; add to the
sauce. Cook until hot and
thickened, about 1 minute.
Season the sauce with
nutmeg (grate nutmeg
directly over pan).
■Meanwhile, in a small
skillet, heat the remaining
4 tbsp. oil over medium to
medium-high. Add the
breadcrumbs and
granulated garlic; season.
Cook, stirring often, until
toasted and fragrant, 3 to
4 minutes. Transfer to a
bowl to cool. Mix in half of
the Grana Padano and the
parsley and thyme.
■Salt the boiling water and
add the pasta. Cook until
1 minute shy of the package
directions. Reserve about
half to three-fourths of a
mug of the pasta cooking
water; drain the pasta.
■Stir the reserved cooking
water and the remaining
cheese into the sauce. Add
the pasta and toss to combine.
Serve in shallow bowls. Top
with the breadcrumbs.CAVATAPPI means corkscrew and this short, curly pasta shape has ridges on the
outside to encourage sauce to cling and seep into the hollow core. Good substitutes are
mini penne, elbow macaroni, farfalle, and fusilli.
WRAP THE THAWED
SPINACH IN A KITCHEN
TOWEL AND SQUEEZE
TO R E MOV E
ANY EXTRA WATER.
—Rach