Cheesy Spinach and Artichoke Pasta

Cheesy Spinach and Artichoke Pasta

If you’ve never used marinated artichoke hearts before, they’re are a wonderful, time-saving ingredient. They also pack a major flavor punch. For a better quality product and flavor, try to purchase jarred artichoke hearts, not the canned version. Try to find artichokes that are marinated in extra virgin olive oil (cheaper versions might be jarred in vegetable or canola oil). Any version will work just fine with this recipe, but when you’re preparing something with so few ingredients, you’ll see the tastiest results with the best quality ingredients.

servings
6-8

Ingredients







Cooking Instructions

1

Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook until al dente, approximately 8 minutes. Reserve approximately 1/2 cup of the pasta water and set aside. Drain the pasta without rinsing. 


2

Immediately transfer the linguine to a large bowl and add in 1 tablespoon reserved oil from the marinated artichokes along with the baby spinach. Use tongs to toss the ingredients, allowing the heat from the pasta to wilt the spinach.


3

Once the spinach has wilted, stir in the artichoke hearts, parmesan cheese, mozzarella cheese, and pepper. Add in the reserved pasta water as needed, sparingly, to keep the pasta from becoming sticky as the cheese absorbs up much of the moisture.


4

Taste for seasoning; add additional oil from the marinated artichokes jar if desired.


Ingredients







Cooking Instructions

1

Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook until al dente, approximately 8 minutes. Reserve approximately 1/2 cup of the pasta water and set aside. Drain the pasta without rinsing. 


2

Immediately transfer the linguine to a large bowl and add in 1 tablespoon reserved oil from the marinated artichokes along with the baby spinach. Use tongs to toss the ingredients, allowing the heat from the pasta to wilt the spinach.


3

Once the spinach has wilted, stir in the artichoke hearts, parmesan cheese, mozzarella cheese, and pepper. Add in the reserved pasta water as needed, sparingly, to keep the pasta from becoming sticky as the cheese absorbs up much of the moisture.


4

Taste for seasoning; add additional oil from the marinated artichokes jar if desired.


More Recipes Like This


previous
next