Imagine a pasta dish so irresistibly delicious that it transforms an ordinary weeknight dinner into a gourmet experience. Our Spinach and Roasted Artichoke Pasta is not just a meal; it's a culinary journey that combines the earthy richness of roasted artichokes, the vibrant freshness of spinach, and the luxurious creaminess of Parmesan cheese. In just 50 minutes, you'll create a restaurant-worthy dish that will have your family and friends begging for seconds – and asking for the recipe!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz pasta
- 2 cups fresh spinach
- 1 (14 oz) can artichoke hearts
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper, to taste
Instructions
- Drain and pat dry the artichoke hearts, then chop them into bite-sized pieces. Preheat the oven to 425°F (220°C) for roasting the artichokes.
- Spread chopped artichoke hearts on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast in the preheated oven for 15-20 minutes until edges are golden and crispy.
- Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, typically 8-10 minutes.
- While pasta is cooking, mince the garlic cloves finely. In a large skillet, heat the remaining olive oil over medium heat and sauté the garlic until fragrant, about 1-2 minutes.
- Drain the pasta, reserving 1/4 cup of pasta water. Add the cooked pasta directly to the skillet with garlic.
- Add fresh spinach to the skillet and toss quickly, allowing the residual heat to slightly wilt the spinach.
- Fold in the roasted artichoke hearts and grated Parmesan cheese. If the mixture seems dry, add reserved pasta water to create a light sauce.
- Season with additional salt and freshly ground black pepper to taste. Toss everything together until well combined and heated through.
- Serve immediately in warm pasta bowls, with extra Parmesan cheese for garnishing if desired.
Tips
- Artichoke Roasting Secrets: Pat the artichoke hearts completely dry before roasting to ensure they crisp up beautifully. The golden, slightly charred edges are where the magic of flavor happens!
- Pasta Water Magic: Always reserve some pasta water before draining. This starchy liquid is a chef's secret weapon for creating a silky, smooth sauce that clings perfectly to your pasta.
- Timing is Everything: Add spinach at the very end and toss quickly. You want it just wilted, not completely cooked down, to maintain its bright green color and fresh flavor.
- Cheese Upgrade: For an extra flavor boost, use freshly grated Parmesan instead of pre-packaged cheese. The difference in taste is remarkable.
- Garlic Technique: When sautéing garlic, watch it carefully and remove from heat as soon as it becomes fragrant to prevent burning, which can make it bitter.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 18g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 20mg
