With minimal effort, a few ingredients, and 30 minutes, you'll have a velvety artichoke and spinach pasta, perfect for a weeknight dinner.
Course Dinner, Main Course
Keyword Cream Sauce, Creamy Pasta, Homemade Sauce, Pasta
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4people
Equipment
1 Blender
Ingredients
1/2 - 3/4 lbpastasave 3/4 cup of pasta water
10ozmarinated artichokesor sub for canned artichokes
3cupsraw spinach
2garlic clovesminced
1shallotminced
1cupheavy cream
1/2cupgrated Parmesan cheese
Instructions
Prepare the pasta as per packaging in salty water. Reserve 3/4 cup of pasta water and drain. Place the pasta on the side.
If using marinated artichokes drain the oil and press out as much excess oil as possible.
In a medium saucepan over medium-low heat, combine the heavy cream, minced garlic, minced shallot, the prepped chopped artichokes, and spinach, along with 1/4 cup of pasta water and a heavy pinch of salt.
Bring to a simmer, and simmer for 5 minutes. Do not boil!
Place all the contents of the saucepan into a blender and process until smooth and velvety. Add additional pasta water if the sauce it too thick to blend. Taste once blended and if needed add more salt.
Place the desired amount of sauce into a pan over low heat. Add your pasta and 1/4 -1/2 cup of freshly grated Parmesan cheese. Drizzle in a bit of pasta water to thin out and coat the pasta. Serve immediately.