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Weekday Supper week of March 3 2014

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.