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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g pasta of your choice can be gluten-free
  • 2 large handful of baby spinach or 4 frozen spinach balls
  • ½ cup tomato sauce home-made, or shop-bought
  • About 8 roasted artichoke pieces from jar or home-made
  • Optional: mozzarella balls or pieces
  • Salt and pepper

Method
 

  1. Cook the pasta according to the packet instructions.
  2. 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.
  3. When the pasta is al dente, drain, then add the tomato sauce and mix well.
  4. Fold in the chopped artichokes and season with salt and pepper to your liking.
  5. Add the cheese too, if using.
  6. Garnish with some basil leaves and serve.