Spinach Artichoke Pasta
On a usual Sunday, on a lazy day flicking on channel on TV to see what’s good? When I across a show by Rachel ray, about cooking for your loved one… I figure I got a lot of love to shared ha-ha so I watch how she did this pasta, amazingly so easy and incredibly good flavor. This dish have been tested in my kitchen, and you can say amazing things about this dish as it is vegetarian, but it will filled your tummy with joy, coz it’s healthy and hearty… say it with love baby… yummmehhh
- 1 pound whole-wheat penne pasta
- 3 tablespoons extra-virgin olive oil, divided
- 1 (15-ounce) can or 1 (10-ounce) box frozen artichoke hearts, defrosted, drained and quartered
- 1 shallot, peeled and coarsely chopped
- 1/2 cup chicken or vegetable stock
- 1 small bundle farm fresh spinach, stems trimmed
- Handful fresh mint leaves
- Handful lightly toasted slivered almonds
- 1 large clove garlic, minced
- Kosher salt
- Freshly ground black pepper
- Handful grated Parmigiano-Reggiano cheese
- Bring a large pot of water to a boil. Cook pasta until al dente, according to package directions. Drain and reserve about 1 cup of the cooking water.
- Heat 1-tablespoon extra-virgin olive oil in a medium, nonstick skillet. Add artichokes and sauté until lightly brown around the edges.
- In the bowl of a food processor add the shallot, chicken stock, spinach, mint, almonds, garlic, and salt and pepper, to taste. Turn processor on and add 2 tablespoons extra-virgin olive oil.
- Scrape the spinach pesto into the artichoke pan. Bring mixture to a simmer over low to medium-low heat and cook for about 2 minutes. Add the reserved pasta cooking water, the pasta and the cheese. Toss to coat the pasta with the sauce and heat for 1 minute. Transfer to a serving bowl or platter, season with salt and pepper, to taste, and serve.