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Artichoke Spinach Pasta for #WeekdaySupper

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.

Weekday Supper week of March 3 2014
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Artichoke Spinach Pasta

A recipe for Artichoke Spinach Pasta made with frozen artichoke hearts, fresh spinach, penne pasta, and a light lemon-wine sauce.
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Renee


  • 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


  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.

Recipe Notes

*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.

Recipe Rating

Natalie Tamara

Wednesday 26th of March 2014

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?


Wednesday 26th of March 2014

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

David @ CookingChat

Wednesday 12th of March 2014

Looks like a good one for (almost) spring!


Wednesday 12th of March 2014

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


Sunday 9th of March 2014

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


Wednesday 12th of March 2014

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

DB-The Foodie Stuntman @ Crazy Foodie Stunts

Saturday 8th of March 2014

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


Saturday 8th of March 2014

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

Brianne @ Cupcakes & Kale Chips

Friday 7th of March 2014

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


Saturday 8th of March 2014

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