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This is a wonderful main dish for two that is perfect for both Meatless Monday, as well as those who are fans, as I am, of spinach artichoke dip. This is my homage, you might say, to that popular dip, in pasta form. If you cook wisely, and get that water boiling before you get out your sauté pan, this can be on the table in 30 minutes.
Spinach Artichoke Pasta for Two
4 oz. bow tie pasta
2 T. unsalted butter
2-3 handfuls fresh baby spinach
1/3 c. grated Parmesan cheese
1 t. chicken soup base (I use L.B. Jamison)
2/3 c. heavy cream
Salt & freshly ground black pepper, to taste
2 to 3 gratings fresh nutmeg
1 7.5-oz. marinated artichoke hearts, drained
2 T. Melissa’s pine nuts, toasted*
2 T. chopped parsley
Sprinkling of Parmesan cheese, to garnish
Prepare bow tie pasta according to package directions; drain.
In 10” skillet melt butter. Add minced garlic and sauté for one minute. Add baby spinach and sauté until wilted, 1 to 2 minutes.
Stir in Parmesan cheese and soup base until blended, and then slowly stir in heavy cream, salt, pepper, and nutmeg. Add cooked pasta to cream sauce and toss until pasta is coated. Fold in artichoke hearts. Sprinkle with pine nuts, parsley, and additional Parmesan cheese, if desired. Serve immediately.
Serves 2.
* I toasted mine in the sauté pan prior to melting the butter.
Over medium heat, it takes about 3 to 5 minutes to turn them a nice nutty
brown.
