Artichoke Spinach Pasta for #WeekdaySupper

by Renee on March 6, 2014

Artichoke Spinach Pasta | Magnolia Days

Something is wrong with the clock. You can hear it ticking like normal when all is quiet. The hands move at their regular pace. Each tick marks a passing second. Then a lapse in time occurs and suddenly a few hours have disappeared. It seems to happen more often these days. Perhaps Father Time is being mischievous. Or it could be days have become busier than ever before. A quick and easy meal is needed when a day passes by fast and time is tight. Artichoke Spinach Pasta is one of those meals.

Artichoke and spinach go together so very nicely. This recipe utilizes prepared artichokes that are not marinated. The true flavors of artichoke and spinach shine through and are highlighted with a light lemon-wine sauce. A smidgen of chile pepper gives a hint of heat. An anchovy adds that special fifth taste element known as umami. This is a meatless meal however you can toss in cooked shredded chicken or turkey if desired.

Artichoke Spinach Pasta | Magnolia Days

Artichoke Spinach Pasta is a great Weekday Supper. The Sunday Supper Movement’s mission is to get families cooking and enjoying a meal at the family table. It starts with one meal and then becomes a way of life. Weekday Supper helps those looking for quick and easy meals to make during the week. You can follow the #WeekdaySupper hashtag on twitter to find recipes throughout the year. Here are the recipes featured this week:

Weekday Supper week of March 3 2014

Do you want more Weekday Supper recipes? I have featured several including Shrimp Fra Diavolo, Pork Chops with Sauerkraut, and Roast Beef Rice Noodle Salad. Take a look at my recipe list to find more.

Artichoke Spinach Pasta

25 minutes

Makes 4 to 6 servings

Artichoke Spinach Pasta

  • 12 ounces (dry weight) penne pasta
  • 2 9-ounce packages frozen artichoke hearts, thawed
  • 2 tablespoons olive oil
  • 2 garlic cloves, finely minced
  • 1 teaspoon chile pepper paste*
  • 1 anchovy fillet, finely chopped
  • 1/2 cup dry white wine
  • 2 teaspoons grated lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 6 ounces fresh baby spinach
  • 2 tablespoons grated parmesan cheese
  • Chopped fresh parsley for garnish

Cook pasta according to package instructions. Drain and return to pot.

While pasta is cooking, pat artichokes dry and roughly chop artichokes if a smaller size is desired.

Heat the oil in a large sauté pan over medium heat until warmed. Do not get too hot or it will burn the garlic and make it bitter.

Add garlic, pepper paste, and anchovy. Cook, stirring, until garlic is fragrant, about 1 minute.

Add artichokes to the pan and increase the heat to medium-high. Cook artichokes, tossing occasionaly, until heated through and beginning to brown, about 4 minutes.

Add wine, lemon zest, lemon juice, salt, and pepper to the pan. Simmer for 2 minutes.

Add spinach to the pan and toss until wilted. Remove from heat.

Pour spinach-artichoke mixture into the pot with the pasta. Toss to combine. Transfer to a serving bowl, platter, or plates.

Sprinkle parmesan cheese on top. Garnish with parsley if desired.


*Chile pepper paste can be found in the produce refrigerated section by fresh herbs. If not available, use 1/4 to 1/2 teaspoon red pepper flakes.

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Recipe adapted from one in the February 2014 issue of Woman’s Day magazine.

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{ 20 comments… read them below or add one }

Shaina March 6, 2014 at 7:20 am

This looks beautiful, Renee! I want to dive right in!


Renee March 7, 2014 at 10:11 am

Thank you Shaina and be careful diving into the screen. It can give you a nasty bump on the head. (smiling)


Family Foodie March 6, 2014 at 10:38 am

LOVE this dish! It totally on my must try list. Great idea for a get together too.


Renee March 7, 2014 at 10:10 am

Yes it is! I took it to a WordPress meetup and everyone enjoyed it as a side to the provided pizza for the night.


Kayle (The Cooking Actress) March 6, 2014 at 2:05 pm

This pasta looks SUPER yummy (I love spinach artichoke dip so obvi I’d love this too)! And it’s awesome how simple it is to make


Renee March 7, 2014 at 10:09 am

I love spinach artichoke dip too. At least this isn’t quite as fat laden as the dip.


Katherine G March 6, 2014 at 2:37 pm

This looks so delicious! I’m trying to start cooking with fresher foods. This would be a great recipe to try.


Renee March 7, 2014 at 10:08 am

It’s always a good thing to cook with fresh foods. You will be rewarded with much better flavor.


Lori @ Foxes Love Lemons March 7, 2014 at 9:46 am

This is exactly the type of dish I love on a busy weeknight. And I actually just bought a can of artichokes for another recipe, but know I’ll only be using half. So I’ll probably end up making something very similar to this with the other half.

Question – I’ve been wanting to keep anchovies on hand, since they are such a great ingredient. How do you buy them? In the tin? And, what do you do with the extra, when a recipe like this calls for just one? Do you use them often?

OK, that was like 3 questions.


Renee March 7, 2014 at 10:07 am

I buy anchovies in both a tin and in a jar. Put extra anchovies in a glass jar and make sure they are covered in oil. You can store them in the pantry or refrigerator and will last for I believe a couple of months. Use an anchovy in soups, stews, and even salad dressings. Sometimes I use them often (usually when I have leftover ones). There is the option of substituting anchovy paste which comes in a tube and stores well in the fridge. Use 1/2 teaspoon paste per anchovy.


Brianne @ Cupcakes & Kale Chips March 7, 2014 at 10:12 pm

I love spinach and artichoke together, but I love the lightness and freshness here, versus the heavy preparations that usually incorporate these two ingredients.


Renee March 8, 2014 at 1:12 pm

Thanks Brianne and it is much lighter than most artichoke spinach recipes I see out there.


DB-The Foodie Stuntman @ Crazy Foodie Stunts March 8, 2014 at 12:58 pm

It looks like you went the pasta route too. I love it because it’s an easy meal and yours looks delicious.


Renee March 8, 2014 at 1:10 pm

Thank you DB and I agree on how pasta can make such an easy meal.


Carla March 9, 2014 at 9:13 pm

Ohhhh I love the sound of this pasta! I’ll need to pick up some spinach and artichokes soon.


Renee March 12, 2014 at 12:06 pm

Oh yes, definitely time to get some spinach and artichokes.


David @ CookingChat March 12, 2014 at 5:53 am

Looks like a good one for (almost) spring!


Renee March 12, 2014 at 11:56 am

Yes it is and I can’t wait for spring to arrive.


Natalie Tamara March 26, 2014 at 9:39 am

This looks delicious! Artichokes and spinach are a dream together. To make a veggie version would you add anything in place of the anchovy for added flavour, or just skip it?


Renee March 26, 2014 at 3:25 pm

You could try using a small amount (about a teaspoon) of tamari sauce in place of the anchovy.


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