Artichoke and spinach pasta
This artichoke and spinach pasta is perfect when you’re too busy or lazy to cook a meal. The tomato sauce can be your own home-made, or shop-bought, ready-to-use version. I used a tomato sauce with plenty of roasted garlic and basil, so you might want to spice up yours. I made the dish with wholewheat tagliatelle, but other type of pasta would work too, even gluten-free and low-carb varieties.
Ingredients
Method
- Cook the pasta according to the packet instructions.
- Add the spinach to the pasta for the last minute of the cooking. If you’re using frozen spinach, add the balls to the pasta for the last 3 minutes of cooking.
- When the pasta is al dente, drain, then add the tomato sauce and mix well.
- Fold in the chopped artichokes and season with salt and pepper to your liking.
- Add the cheese too, if using.
- Garnish with some basil leaves and serve.