February 25, 2012

Artichoke Spinach Pasta {15 Minute Dinner}

Tonight's dinner was inspired by the blog post Better Spaghetti Sauce From a Jar.  I typically enjoy making more elaborate meals on weekends, but after getting home from the gym around 7pm, a dinner that could be prepared in 15 minutes sounded grand.

I started the sauce as though I were making artichoke spinach lasagna.  Onion, garlic, marinated artichokes, chopped spinach and marinara sauce.  Then I added red wine, Italian herbs and roasted red peppers.

Chris and I both really liked this pasta sauce, however it does lack protein so he added chicken to his portion. I remained content with my super-sized serving of vegetables by pairing my pasta with a large red leaf lettuce and spinach salad.

Artichoke Spinach Pasta {15 Minute Dinner} 
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients (4 servings)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 12 oz jar marinated artichoke hearts, drained and chopped
  • 10 oz frozen chopped spinach, thawed, drained and squeezed dry
  • 12 oz jar roasted red peppers, drained and chopped
  • 26 oz jar marinara pasta sauce
  • 5 oz red wine
  • 1 teaspoon Italian herbs
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 10 oz whole wheat pasta
  • Parmesan cheese
5 minutes
  • Chop onion and mince garlic.
  • Drain and chop marinated artichokes and roasted red pepper.
  • Drain and squeeze dry thawed spinach.
10 minutes
  • Bring 4 quarts of salted water to a boil.
  • In a 12-inch skillet, heat olive oil over medium heat. Add onion and garlic, cook 2 minutes.
  • Add artichokes, roasted red pepper, spinach, red wine, marinara sauce and seasonings.  Cook for 7 minutes, stirring occasionally.
  • Add pasta to boiling water. Cook for 7 minutes, stirring occasionally.
  • Drain pasta, then top with sauce and freshly grated Parmesan cheese.
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