Sometimes when I am trying out new recipes, I only make enough for one serving just in case I don’t love it. Well this is a recipe I should have fully committed to! I should have known I would love the combination of artichokes, sun dried tomatoes, spinach, and almonds. Add it to a big dish of pasta and you have a perfect meal! PS for all you gluten- free readers, which brand of pasta do you use? I usually use Tinkyada but my grocery store has quite a few different brands and I don’t know which one to try!
“You’ll Want Seconds” Pasta
(also known as Pasta with Artichoke Hearts, Sun Dried Tomatoes, Spinach, and Toasted Almonds)
This recipe can easily be made for 1 or 2 but the following will serve 6-8 (adapted from Simply Recipes)
1 pound spaghetti cooked until al dente (use gluten-free pasta for gluten-free version)
1 14-ounce jar marinated artichoke hearts, drained, hearts cut into eighths, about 1 1/2 cups
1/2 cup sun-dried tomatoes packed in oil, removed from oil (reserve oil), chopped
16 oz spinach, fresh or frozen
1 cup chopped toasted almonds
3 garlic cloves, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon black pepper
1/2 cup chopped fresh parsley leaves, loosely packed, more or less to taste
2 tablespoons olive oil
Heat 2 tablespoons olive oil in a large pot or skillet. Add garlic and throw in the spinach (if using fresh). Stir it around until it’s wilted, about 1 minute. Remove spinach from heat and set aside.
Turn heat to low and add the cut marinated artichoke hearts, the chopped sun-dried tomatoes, the toasted almonds, and lemon zest.
When the pasta is done, drain it, and add the pasta into the skillet with the artichoke hearts and sun-dried tomatoes. Toss gently to mix. Sprinkle lemon juice, parsley, and black pepper over the pasta, toss to mix. Add 1 to 2 tablespoons of the sun-dried tomato oil to the pasta. Toss to mix. Taste and adjust seasonings.