Artichoke Spinach Pasta

Spinach and Artichoke Pasta

Light fresh and full of flavour with a creamy finish

Serves 2 to 3

Prep Time 10 minutes

Cook Time 15 minutes

Ingredients

• 280 g can artichoke hearts roughly chopped
• 80 g fresh spinach
• Half cup freshly grated Parmesan cheese
• Quarter cup garlic infused olive oil
• 2 tablespoons lightly toasted pine nuts
• Half teaspoon cooking salt
• Quarter teaspoon freshly ground black pepper
• Juice of one fresh lemon
• 250 g dried pasta plus half cup reserved pasta water

Method

1. Bring a pot of salted water to the boil. Cook pasta then reserve half cup pasta water before draining.
2. Heat a large pan on medium heat. Add the garlic infused olive oil and chopped artichoke hearts. Cook for three minutes stirring constantly.
3. Add the spinach and stir until softened. You can cover for one minute to help it wilt.
4. Add the salt pepper and lemon juice. Mix for one minute.
5. Add the cooked pasta to the pan. Toss everything together loosening with splashes of pasta water as needed.
6. Turn off the heat and fold in the Parmesan cheese so it melts into the sauce.
7. Serve and sprinkle with toasted pine nuts. Add extra Parmesan on top if you like.

Watch it being made

🎥 Watch the YouTube Short
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Tips

• If you like a creamier texture add one tablespoon of extra Parmesan while tossing.
• You can swap pine nuts for toasted almonds or walnuts.
• Make sure the pasta water is added gradually so the sauce stays silky and not watery.

Storage

Best eaten immediately. If storing keep in the fridge for up to one day. Add a splash of hot water when reheating to restore the silky texture.