Description
A delicious spinach and artichoke pasta dish that’s low in fat and packed with flavor. Perfect for a quick meal!
Ingredients
Scale
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 cups (about 120 g) baby spinach leaves, loosely packed and chopped
- 14 ounces (396 g) canned artichoke hearts, drained and chopped
- Kosher salt, to taste
- Coarsely ground black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 cups (about 300 g) chopped cooked chicken
- 8.5 ounces (241 g) sun-dried tomatoes packed in oil
- Juice of 1 small lemon
- 1 pound (454 g) short cut pasta (penne or fusilli recommended)
- 1/2 cup (50 g) freshly grated Parmesan cheese, plus more for serving
- Fresh basil leaves, for garnish
Instructions
- Step 1: Place a large skillet over medium heat and allow it to heat thoroughly. Drizzle in the olive oil. Add the diced onion and minced garlic to the skillet. Stir frequently and cook until the onion appears translucent, approximately 2 to 3 minutes. Watch carefully to avoid browning the garlic.
- Step 2: Add the chopped baby spinach leaves and drained, chopped artichoke hearts to the skillet. Season with a pinch of kosher salt, coarsely ground black pepper, and the optional crushed red pepper flakes. Stir continuously, cooking until the spinach has just wilted, about 1 to 2 minutes. Avoid overcooking to maintain a vibrant green color.
- Step 3: Incorporate the chopped cooked chicken, sun-dried tomatoes along with the oil from the jar, and fresh lemon juice into the skillet. Reduce heat to low. Stir occasionally to prevent sticking and warm all ingredients until heated through, about 2 to 3 minutes.
- Step 4: Meanwhile, bring a large pot of water to a boil. Add a pinch of salt and the pasta. Cook according to the package instructions but begin checking for doneness one minute before the recommended time. The pasta should be al dente—firm but tender.
- Step 5: Reserve 1 cup (240 ml) of pasta cooking water, then drain the pasta using a colander. Immediately transfer the drained pasta into the skillet with the veggie and chicken mixture. Add a splash of the reserved pasta water and the grated Parmesan cheese. Gently stir the ingredients together over low heat, cooking until the liquid is mostly absorbed and the sauce becomes creamy but not soupy, about 2 to 3 minutes. If the sauce appears too watery, stir in an additional 1 to 2 tablespoons of grated Parmesan to thicken.
- Step 6: Spoon the pasta into individual bowls. Garnish with fresh basil leaves and additional Parmesan cheese if desired. Optionally, add a squeeze of fresh lemon to brighten the flavors just before serving.
Notes
- Room Temperature: Store the pasta in an airtight container away from direct sunlight and heat for up to 2 days.
- Refrigeration: Keep in an airtight container inside the refrigerator for up to 4 days. Reheat gently to preserve texture and flavor.
- Freezing: Transfer to a freezer-safe container or freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To prevent spinach from wilting too quickly in the skillet, reduce heat to medium-low and cook for 1 to 2 minutes to retain some texture.
- Check pasta doneness a minute before package instructions to avoid overcooking and mushiness.
- If sauce is too watery after combining, add 1 to 2 tablespoons of grated Parmesan cheese and stir until thickened.
- Using fresh, crisp spinach leaves and rinsed canned artichokes (packed in water or brine) helps maintain a fresher flavor.
- Mince garlic finely and avoid pre-minced garlic for a less bitter, more potent flavor.
- Use freshly grated Parmesan instead of pre-grated for better melting and richer flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg