Boyfriend wanted pasta. I didn’t want red sauce. Alfredo is too unhealthy. These obstacles led to a great dish! It’s vegetarian but you can omit the Parmesan and it will be vegan. And just as delicious, I promise you!
Spinach and Artichoke Pasta
1 box penne pasta
1 bag baby spinach
2 – 6oz jars of marinated artichokes
1 red onion
2 tbsp minced garlic
5 tbsp olive oil
Salt and pepper
1/2 c. Parmesan Romano cheese (if you want to do full vegan, just omit this)
Sauté chopped onion in 2 tbsp olive oil. Drain the jars of artichokes. Put the juice in the pot for the pasta boil. Add the artichokes to the onions as they are sautéing and kind of break them up with your spatula. When they’re about done, add the garlic and spinach. Cook a few more minutes until the spinach is wilted all the way down. Then transfer to a bowl on the counter.
Add water to your artichoke juice and some salt and boil. Then add your noodles and cook until the package says they’re done. Then drain.
Add the noodles back to the pot and add the remaining olive oil. Stir and add some pepper to taste and the Parmesan Romano cheese (or omit this for vegan). Stir. Then add the vegetable mix you sautéed that’s sitting on the counter. Stir until heated on low. Serve and eat!