Description

This pasta dish features a creamy artichoke sauce that delivers rich flavor without the guilt, complemented by fresh spinach and tomatoes for a vibrant finish.

Ingredients

Units Scale

2 cups dry penne
6 oz jar of artichokes, with oil
1 tablespoon parmesan cheese
1 teaspoon lemon juice
1 teaspoon olive oil
1/4 cup onions, chopped
2 cups spinach, shredded
1/4 cup tomato, chopped

Instructions

Cook the penne according to the package directions until al dente. Drain and set aside.
While the pasta is cooking, add the entire contents of the artichoke jar, including the oil, into a blender. Add the lemon juice and blend until smooth.
In a large pan, heat the olive oil over medium heat. Add the chopped onions and sauté for 5-7 minutes, until they are soft and translucent.
Add the artichoke mixture to the pan and stir in the parmesan cheese. Cook for 3-4 minutes, stirring occasionally, until the sauce is heated through.
Add the shredded spinach to the sauce and cook for another 2 minutes, until wilted.
Stir in the chopped tomatoes and cook for an additional minute.
Toss the cooked penne with the sauce until well coated. Serve immediately.

Notes

This dish is best served immediately while the pasta is hot and the spinach is freshly wilted. You can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water if needed to loosen the sauce. For a vegan version, omit the parmesan or substitute with nutritional yeast.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4 grams
Sodium: 520 mg
Fat: 12 grams
Carbohydrates: 70 grams
Fiber: 8 grams
Protein: 15 grams
Cholesterol: 5 mg