Spinach and Artichoke Pantry Pasta
I’m trying my best to share quick and easy recipes on the site because I know we could all use. The first recipe was a Gnocchi Broccoli Cheddar Soup, which is the ultimate comfort food in a bowl. Today, I’m sharing this Spinach and Artichoke Pantry Pasta. It’s basically any kind of pasta with whatever ingredients you have on hand, which is why this recipe is so easy to make and really isn’t much of a recipe. Cooked chicken, jarred sun-dried tomatoes, canned artichoke and fresh spinach is what I found.
If you don’t have sun-dried tomatoes on hand, a great alternative would be jarred roasted red bell peppers if you have them. Fresh tomatoes or cherry tomatoes are all good options as well. This is a very versatile recipe that can be adapted based on your preferences or on what you have on hand.
Spinach and Artichoke Pantry Pasta
Equipment
- Skillet
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 2 garlic cloves minced
- 4 cups loosely packed baby spinach leaves chopped
- 14 ounces artichoke hearts drained and chopped
- Kosher salt and coarsely ground black pepper
- 1/4 teaspoon crushed red pepper flakes optional
- 2 cups chopped cooked chicken
- 8.5 ounces sun-dried tomatoes in oil
- 1 small lemon juiced
- 1 pound short cut pasta
- 1/2 cup grated parmesan plus more for serving
- Fresh basil for garnish
Instructions
- Set a very large skillet over moderate heat. Once hot, drizzle in the oil and add the onion and garlic. Cook, stirring often, until translucent, about 2-3 minutes. Stir in the spinach and artichoke hearts. Season with a pinch of salt, pepper and crushed red pepper flakes (if using) and cook until the spinach has just wilted. Add the chicken, sun-dried tomatoes with the oil, and lemon juice. Cook over low heat to warm everything up.
- Meanwhile, cook the pasta in a large pot of boiling water according to the box’s instructions. Once done, reserve a cup of the pasta cooking liquid and then drain. Toss the pasta into the skillet with the veggies and add in the pasta cooking water and parmesan. Cook until the liquid has almost evaporated, stirring often.
- Serve the pasta in bowls and garnish with fresh basil. Enjoy!
