1- 14 oz. can artichoke hearts, drained and quartered
1 small bunch spinach
1 shallot, coarsely chopped
1/2 c. chicken or vegetable stock
1 handful fresh mint leaves
1 large clove garlic, pressed
Salt and pepper to taste
Handful of grated parmesan
Instructions
Cook pasta to package directions. Drain and reserve about 1 c. of pasta water.
Meanwhille, Heat 1 tbs. olive oil in nonstick skillet. Add artichokes and cook until heated through and lightly browned at edges, about 5 minutes.
In bowl of food processor, combine shallot, spinach, mint, garlic, salt and pepper. As processor runs, add remaining 2 tbs. olive oil.
Add pesto to artichokes and loosely cover with foil. Bring to a simmer and cook about 2 minutes. Add the reserved pasta water, pasta and parmesan. Toss to coat pasta and heat though, about 1 minute.
Originally Submitted
1/3/2010
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