Name: Spinach and artichoke spaghetti
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 100g spaghetti; ¼ tsp dries chilli flakes or ½ fresh red chilli, chopped; 1 clove of garlic, sliced; 50g artichokes from jar; 50g feta or soft goat's cheese; 100g baby spinach

Spinach and artichoke spaghetti

19 Apr 2016

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

Pasta dishes are ideal quick, everyday meals, especially as nowadays you can get all sorts of pasta suitable for various diets. In this particular spinach and artichoke spaghetti recipe I used gluten-free corn pasta but any type will do! It takes only 10 minutes to make this dish, even less if you use brown-rice pasta.

Ingredients

100g spaghetti
¼ tsp dries chilli flakes or ½ fresh red chilli, chopped
1 clove of garlic, sliced
50g artichokes from jar
50g feta or soft goat's cheese
100g baby spinach

Instructions

Cook the spaghetti according to the packaging instructions.
Meanwhile slice the garlic, chop the chilli, rinse the spinach and drain the artichokes.
Heat a spoonful of oil from the artichoke jar (or use olive oil). Gently cook the garlic and chilli (flakes) until the garlic is golden but not too brown.
Add the spinach, stir through. You can add a squeeze of lemon juice or a spoonful of the pasta's cooking water. Add the artichokes, cover the pan and let the spinach steam for a couple of minutes. When it's wilted, turn the heat off, but keep the lid on.
Drain the pasta and toss with the spinach & artichokes mixture. Crumble the cheese over it and toss.
Serve with plenty of freshly ground pepper (and some salt, if needed).