This creamy, rich artichoke sauce has that “so bad for you” taste, but is actually good for you.
By Erica Scime
I love artichoke dip. It is pure comfort. But the calories and fat? Not so much.
That’s how I got the idea to make an artichoke pasta sauce that is like a healthy, pared down version of the dip. Like the dip, this sauce is big in artichoke flavor and is just as creamy. The sauce may not be as cheesy and gooey as the dip but the parmesan in it goes a long way. Over penne, this artichoke pasta sauce is a tasty, comforting dish. But a couple handfuls of spinach and a few slices of tomato, both of which I used in this recipe, give this dish a fresh pop of flavour.
- 2 cups of dry penne
- 6 oz jar of artichokes
- 1 tbsp of parmesan
- 1 tsp of lemon juice
- 1 tsp of olive oil
- ¼ cup of onions, chopped
- 2 cups of spinach, shredded
- ¼ cup of tomato, chopped
- First, start to cook your pasta by the package directions.
- While the water is boiling and the pasta is cooking, empty the jar of artichokes, with the oil, into a blender along with the lemon and the parmesan. Blend well.
- Pour the blended artichokes into a small pan or pot and place over medium-low heat to warm the sauce.
- Now, pour the olive oil into another pan and place it over medium heat. Add the onion and cook for a couple of minutes or until the onions are softened. Then add the spinach and tomato and cook for another couple of minutes or until the spinach is just wilted.
- Once the pasta is cooked, drain it and return the pasta to the pot. Pour the artichoke sauce over top and stir together. Top with the onion, tomato and spinach.