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 (480 ml) dry penne
- 6 oz (170 g) jar of artichokes, with oil
- 1 tbsp (15 ml) parmesan cheese
- 1 tsp lemon juice
- 1 tsp olive oil
- 1/4 cup (60 ml) onions, chopped
- 2 cups (480 ml) spinach, shredded
- 1/4 cup (60 ml) 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: Pasta
- Cuisine: Italian
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