Spinach Artichoke Pasta
Tossed with spinach pesto, this roasted artichoke pasta is an easy vegetarian dinner recipe with lots of great flavor.
Servings: 4
Ingredients
For artichokes
- 14 ounce can quartered artichokes hearts, drained
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
For pesto
- 2 garlic cloves
- 1 cup packed baby spinach
- 1/4 cup toasted walnuts
- 1/4 cup grated parmesan plus more for serving
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lemon, juice
- 1/4 cup olive oil
For pasta
- 8 ounces cavatappi, penne or orechiette
Instructions
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
- On the prepared sheet pan, toss the artichoke hearts with 1 tablespoon olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread them into a single layer. Roast for 15 minutes, then flip them over and continue roasting for 10-12 minutes until browned on both sides.
- For the pesto, finely chop the garlic, spinach, walnuts, parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper and lemon juice in a food processor or blender. With the motor running, drizzle 1/4 cup olive oil through the feeder tube. Continue mixing until the pesto is fully combined.
- Bring a large pot of salted water to a boil and cook the pasta until al dente following the recommended cook time on the package directions. Drain and transfer to a large bowl.
- Stir the pesto into the pasta. Then fold in the roasted artichokes.
- Divide into bowls or serve on plates. Top with grated parmesan.
Notes
Store leftovers in an airtight container in the refrigerator up to 3 days. The pasta will soften the longer you save it. Reheat it in the microwave or in a skillet on the stove with a little oil.
You can also enjoy leftovers cold as a pasta salad. Let them sit at room temperature for 15 minutes. Then toss with baby spinach or arugula and a splash of lemon vinaigrette.
You can make the pesto up to 2 days ahead of time. Store it in an airtight container in the fridge. Before you stir it into the al dente pasta, let it sit out at room temperature for at least 15 minutes.
To make this recipe vegan, omit the parmesan from the pesto. Then sprinkle the finished dish with nutritional yeast.
Nutrition
Calories: 439kcal | Carbohydrates: 51g | Protein: 12g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 5mg | Sodium: 922mg | Potassium: 259mg | Fiber: 5g | Sugar: 3g | Vitamin A: 766IU | Vitamin C: 17mg | Calcium: 93mg | Iron: 1mg