Creamy Spinach and Artichoke Pasta, Wednesday - Week 17

Indulge in a creamy, comforting pasta dish with this Spinach and Artichoke Pasta recipe. A vegetarian meal that's full of flavor, it's perfect for a cozy weeknight dinner.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Serves: 4

Ingredients

• 340 g pasta of your choice (such as penne, fusilli, or farfalle)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 150 g fresh spinach, chopped
• 400 g canned artichoke hearts, drained and chopped
• 250 ml heavy cream
• 100 g grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions

1. Cook the pasta according to package instructions until al dente. Drain, reserving about 120 ml of the pasta cooking water, and set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until the onion is translucent, about 3-4 minutes.

3. Add the chopped spinach and cook until wilted, about 2-3 minutes. Stir in the chopped artichoke hearts and cook for another 2 minutes.

4. Reduce the heat to low and pour in the heavy cream. Simmer for about 5 minutes, stirring occasionally, until the cream has thickened.

5. Add the cooked pasta to the skillet, along with the grated Parmesan cheese. Stir until the pasta is evenly coated in the sauce. If the sauce is too thick, add some of the reserved pasta cooking water to thin it out.

6. Season the pasta with salt and black pepper to taste. Serve immediately, garnished with fresh parsley if desired. Enjoy!

Note: For a lighter version of this dish, you can substitute the heavy cream with half-and-half or whole milk. Adjust the cooking time as needed to thicken the sauce.