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

6018403

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

Instructions 

• 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.

Powered by Recipage