June 26, 2012

Artichoke Spinach Pasta

I finished the last of my CSA box tonight, which makes me happy.  I used the remaining spinach in a recipe I came up with this past winter, which I had previously used frozen spinach in.

Combined with pappardelle noodles from Glorioso's and bread from Nino's Italian Bakery, it was a perfect meal!

When making pasta, it's tempting to just top it with sauce from a jar.  However adulterated sauce from a jar is even better, and almost as easy.  The artichokes and roasted red peppers I added both came from Trader Joe's jars.

A side salad would be a great addition to this meal, however I opted for the less nutritious but more delicious option of garlic bread :)

Artichoke Spinach Pasta

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
  • 4 cups fresh spinach, torn into bite-size pieces or 10 oz frozen chopped spinach, thawed, drained and squeezed dry
  • 12 oz jar roasted red peppers, drained and chopped
  • 4 oz red wine
  • 26 oz jar marinara pasta sauce
  • 1 teaspoon Italian herbs
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 10 oz whole wheat pasta
  • 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 (or according to package directions), stirring occasionally.
  • Drain pasta, then top with sauce and freshly grated Parmesan cheese, if desired.
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  1. I love spinach on pasta. If I am busy we even like it just with olive oil, garlic and Parmesan cheese!

  2. That combination sounds wonderful, I need to try it soon. Hopefully I remember the next time I get spinach in my box :)