Artichoke and Spinach Pesto Pasta (27 Minutes)

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This delightful dish brings together the rich flavors of artichokes and spinach with the fresh taste of pesto. The combination of vegetables and pesto provides a wonderful blend of textures and flavors, while the addition of Pecorino Romano cheese adds a sharp, salty note that elevates the entire dish.

It’s perfect for a quick weeknight dinner or a casual gathering where a tasty and satisfying meal is needed. Let’s dive in!

  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • Your choice of pasta
  • 1 jar (about 14 oz) artichoke hearts, drained and chopped
  • 2 cups fresh spinach, finely chopped
  • 1/2 cup pesto (homemade or store-bought)
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 cup Pecorino Romano cheese, grated
  • Salt and pepper to taste
  • Optional: red pepper flakes, fresh basil for garnish

Instructions

  1. Cook Pasta (10-12 minutes): Cook your chosen pasta according to package instructions in salted boiling water until al dente. Drain and set aside, reserving some pasta water.
  2. Sauté Garlic (2 minutes): In a large skillet, heat olive oil over medium heat. Sauté minced garlic for about 1-2 minutes until fragrant.
  3. Add Artichokes and Spinach (5 minutes): Add chopped artichoke hearts to the skillet and cook for a few minutes. Then, add the spinach and cook until it wilts.
  4. Combine with Pesto (3 minutes): Lower the heat, and add the pesto to the skillet. Stir to combine.
  5. Toss Pasta with Vegetables and Pesto (3 minutes): Add the cooked pasta to the skillet with the artichoke, spinach, and pesto mixture. Toss well to coat, adding a little reserved pasta water if needed to loosen the sauce.
  6. Serve with Cheese (2 minutes): Serve the pasta in individual bowls or on a serving platter. Top with grated Pecorino Romano cheese, and optionally garnish with red pepper flakes and fresh basil.

Notes

This pasta dish is great for customizing to your taste. You can add other vegetables or even some grilled chicken or shrimp for added protein.

The key to this dish is to use good quality pesto and cheese, as they are central to the flavor. Enjoy your simple but delicious meal!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 2g
  • Sodium: 500mg
  • Fat: 20g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 15g

Pair this with...

Homemade Boule Loaf

Grab 4 cups all-purpose flour, 1 packet (or 2 ¼ tsp) of active dry yeast, about 1 ½ cups warm water, and 1 ½ tsp salt. Dissolve that yeast in warm water and let it sit until it's foamy, around 5 minutes. Now, mix in the flour and salt, get your hands dirty, and knead until smooth. Let the dough rise in a cozy spot until it's doubled in size, about an hour. Preheat your oven to 425°F (220°C). Shape your dough into a ball and score the top with an "X" or design of your choosing. Bake for about 30 minutes until golden brown. Let it cool and enjoy the magic of homemade bread.

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Start by washing and roughly chopping a bunch of broccoli raab. Set that aside. Now, in a large skillet, warm up a few tablespoons of olive oil over medium heat. Slide in a couple of minced garlic cloves, and let them sizzle until they're just turning golden—this infuses the oil with a garlicky touch. Toss in your chopped raab, season with some salt and maybe a pinch of red pepper flakes if you're feeling adventurous. Sauté until the greens are wilted and the stems are tender, usually around 5-8 minutes. Now for the best part: toss in a handful of pine nuts and stir until they're lightly toasted. Finish with a squeeze of fresh lemon juice for a zesty zing.

Lemony Arugula Salad

Start with a generous handful of fresh arugula; it's peppery and packs a punch. Toss in a sprinkle of pine nuts for a delicate crunch. Now, for the star of the show – thinly shaved Parmesan; go on, be generous! For the dressing, whisk together the zest and juice of 1 lemon, 3 tbsp of olive oil, a pinch of salt, and a crack of black pepper. The lemon brightens the bold arugula and complements the nutty pine nuts and salty Parmesan. Toss everything together and bam, a gourmet side salad in a snap.

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