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 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:
- Monday – Crazy Foodie Stunts – Paglia e Fieno
- Tuesday – La Cocina de Leslie – Chicken Pipián Verde
- Wednesday – Foxes Love Lemons – Shrimp Wonton Soup with Kale
- Thursday – Magnolia Days – Artichoke Spinach Pasta
- Friday – MealDiva – Broccoli Rabe Pasta Toss
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
- 12 ounces penne pasta dry weight
- 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.
Recipe adapted from one in the February 2014 issue of Woman’s Day magazine.
Get the best Southern food, wine, and gardening tips!
Subscribe to get our latest content by email.