Spinach Artichoke Pasta


  • 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 saut√© 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.