I have a confession to make. The other week, when I wasn’t feeling good and just didn’t feel like cooking dinner, I stopped in the freezer aisle and grabbed something I haven’t in years. I picked up one of those pasta dinners that you throw in the skillet and its cooked and ready in 10 minutes. It wasn’t for me as I had no appetite to begin with, it was for my husband. It was the end of the week and I hadn’t really cooked a solid dinner for a few days so I figured he would be grateful to see a hot meal.
He ate the meal, but within a couple of hours said his stomach wasn’t really feeling the greatest. His question was something along the lines of, What was in that? What did you just feed me? Well, to be honest, I fed him a bunch of chemicals and processed foods, something his body is not really used to anymore. This was probably the first time he actually realized that when you cut out the junk, you actually do feel better overall. I think I may be slowly winning him over in this clean eating lifestyle. At least we took a step in the right direction.
When I finally got my appetite back, I decided to make up for it and throw something new together in the kitchen. I was on Pinterest and had been intrigued by a few pasta dishes that included spinach and artichokes. I have always loved spinach artichoke dip but it is usually so heavy that you basically need a nap after eating it. One recipe in particular claimed you could throw everything in one pot and snap your fingers, and voila! Done! Of course, I was skeptic. I read some of the comments that followed the recipe and there were definitely mixed reviews. I ended up making it a two pot meal as I thought sauteing the vegetables in garlic would give them so much more flavor and a better texture as well. All in all, the recipe was pretty amazing. I baked a chicken breast for the husband to throw on top and he was very happy. His only complaint? He doesn’t like artichokes. This was news to me as I have seen him eat spinach and artichoke dip quite a few times. So it looks like I will be skipping the artichokes the next time I make this!
This can be made vegan and gluten free as well so I hope you enjoy! The leftovers are even better in my opinion because the flavors really get a chance to set in. Overall, the vegetable broth is key here to add the extra punch.
Spinach and Artichoke Pasta
- 5 cups low sodium vegetable broth
- 1/2 onion diced
- 4 garlic cloves minced
- 8 oz mushrooms sliced
- 1 can artichoke hearts chopped
- 1 tsp oregano
- 1 tsp basil
- 3 tsp olive oil
- Dash of crushed red pepper or more to add a kick!
- 12 oz. whole grain or gluten free linguine
- 12 oz spinach fresh or frozen
- 1/2 cup Parmesan or 3 cheese blend optional (I try my best to do organic when it comes to dairy)
- 10-12 cranks of freshly ground pepper
- Sea salt to taste
Heat skillet to medium high. Heat 1 tsp. olive oil. Saute 2 garlic cloves and onion until onion becomes slightly translucent. Add in mushrooms and artichokes and saute as well until soft.
In large pot, add vegetable broth, linguine broken in half, the other 2 garlic cloves, basil, oregano, pepper, and the rest of the olive oil. Stir to make sure all of the ingredients are under the broth. Heat at medium-high and bring to a boil. Once boiling, toss in the sauteed vegetables and stir.
Cover the pot and lower heat to bring to a soft boil. Stir occasionally to make sure that pasta does not stick together. When pasta is tender, this should take about 12-18 minutes, add in spinach and stir until cooked.
Lower heat to a simmer. At this point, most of the liquid should be absorbed but there may still be a bit. Add in the Parmesan cheese and stir. This is what really thickens it up and absorbs most of the remaining liquid. If you are making the recipe dairy free, maybe lessen the amount of broth you use in the recipe overall.
Serve and enjoy! Refrigerate leftovers.