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Spinach Artichoke Pasta

Author: Lorie Yarro

Ingredients

  • 5 cups low sodium vegetable broth
  • ½ onion diced
  • 4 garlic cloves minced
  • 8 oz mushrooms sliced
  • 1 can artichoke hearts chopped
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 3 teaspoon 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
  • ½ 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

Instructions

  • 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.