Artichoke Spinach Pasta for #WeekdaySupper

Artichoke Spinach Pasta | Magnolia DaysSomething 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 DaysArtichoke 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
Prep time
Cook time
Total time
Yield: Makes 4 to 6 servings
  • 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
  • ½ cup dry white wine
  • 2 teaspoons grated lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper
  • 6 ounces fresh baby spinach
  • 2 tablespoons grated parmesan cheese
  • Chopped fresh parsley for garnish
  1. Cook pasta according to package instructions. Drain and return to pot.
  2. While pasta is cooking, pat artichokes dry and roughly chop artichokes if a smaller size is desired.
  3. 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.
  4. Add garlic, pepper paste, and anchovy. Cook, stirring, until garlic is fragrant, about 1 minute.
  5. 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.
  6. Add wine, lemon zest, lemon juice, salt, and pepper to the pan. Simmer for 2 minutes.
  7. Add spinach to the pan and toss until wilted. Remove from heat.
  8. Pour spinach-artichoke mixture into the pot with the pasta. Toss to combine. Transfer to a serving bowl, platter, or plates.
  9. 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 ¼ to ½ teaspoon red pepper flakes.

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

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  1. says

    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.

    • says

      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.

  2. says

    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?


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