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Spinach and artichoke spaghetti

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 1 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Cook the spaghetti according to the packaging instructions.
  2. Meanwhile slice the garlic, chop the chilli, rinse the spinach and drain the artichokes.
  3. 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.
  4. 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.
  5. Drain the pasta and toss with the spinach & artichokes mixture. Crumble the cheese over it and toss.
  6. Serve with plenty of freshly ground pepper (and some salt, if needed).