Lemon Artichoke and Spinach Pasta

• 8 oz pasta (fusilli or penne)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup frozen spinach, thawed and squeezed dry
• 1 cup artichoke hearts, marinated, drained and chopped
• 1/2 cup chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• Zest and juice of 1 lemon
• Salt to taste
• Black pepper to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 Cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add garlic and sauté until fragrant, about 1 minute.
4. 4 Add spinach and artichokes to the skillet, stirring to combine.
5. 5 Pour in the broth and simmer for 5 minutes.
6. 6 Stir in Parmesan, lemon zest, and lemon juice. If needed, add reserved pasta water to loosen.
7. 7 Toss cooked pasta into the skillet and coat well with the sauce.
8. 8 Season with salt and pepper to taste.
9. 9 Serve immediately, garnished with parsley.

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• Add grilled chicken or shrimp for a protein boost.
• Substitute sun-dried tomatoes for additional Mediterranean flavor.

Substitutions

• Use nutritional yeast for a vegan Parmesan alternative.
• Swap spinach for kale if preferred.

Pairings

• Serve with a chilled Sauvignon Blanc or a light Pinot Grigio.

Nutrition

Tips

• For a creamier sauce, add a splash of heavy cream or a dollop of Greek yogurt.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to maintain creamy texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Serving Suggestions

• Pairs wonderfully with a simple green salad and crusty bread.

FAQ