Spinach and Artichoke Penne Pasta

photo by Kristi Nicole

- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 0.75 (1 lb) box penne pasta
- 2 tablespoons olive oil
- 5 garlic cloves, pressed
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (12 ounce) jar artichoke hearts, drained and cut up
- 6 ounces fresh spinach leaves
- 1 cup parmesan cheese
directions
- Boil penne pasta according to package directions. Drain and set aside.
- Meanwhile, heat 3/4 cup of olive oil over med-high heat in a large skillet.
- Add pressed garlic and saute for 1-3 minutes until golden brown.
- Add diced tomatoes and artichoke hearts. Allow to heat through.
- Stir in parmesan cheese, stirring constantly until melted.
- Add in spinach and stir until all leaves are wilted.
- Add in pasta and mix it all through.
- Enjoy!
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Reviews
-
This is a delicious recipe that we really enjoyed. I did make one BIG change to it however. The recipe calls for 3/4 c of olive oil. I used about 2T instead. I figure this must be a typo as I can't imagine what it would be like with more oil. Next time I will also sprinkle parmesan cheese on each individual serving. Adding it to the tomato mixture was good, but the cheese tended to clump together so I think it would be better as a topping. Thanks for sharing!