Spinach and Artichoke Pantry Pasta
Spinach and Artichoke Pantry Pasta is the perfect recipe to make right now because you can use up whatever you have on hand. Anything works!
Servings: 8
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!