Spinach Artichoke Penne

by Allison @ Alli 'n Son on September 6, 2010

Happy Labor Day!

In honor of the holiday {and in no way just because I’m lazy} I’m taking it easy, and reposting a recipe from last year.

It’s a twist on traditional pesto. With a dash of mint. A pinch {okay, a lot} of spinach. And some artichoke’s thrown in just for kicks.

Pair with your favorite garlic bread, salad and bottle of wine, and you have a romantic dinner for two.

Spinach Artichoke Penne

Adapted from a Rachel Ray Recipe
  • 1 pound penne pasta {I used whole wheat}
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 (15-ounce) can or 1 (10-ounce) box frozen artichoke hearts, defrosted, drained and quartered
  • 1/2 of a 10 oz package of frozen spinach, thawed (you can use fresh spinach too)
  • 1/4 white onion chopped
  • 1/2 cup chicken broth
  • 1.5-2 tablespoons mint leaves
  • 1/2 cup crushed almonds ( I just used what we had in the house, which were salted, so I omitted the salt listed below)
  • Kosher salt or freshly ground sea salt and black pepper
  • 1 large clove garlic – peeled
  • Romano cheese (as much or as little as you like)
  • 1/2 – 1 cup reserved pasta water

Place a large pot of water over high heat and bring up it up to a boil to cook the pasta, season with some salt and cook to al dente, according to package directions. Drain and reserve about 1 cup of the cooking water.

Heat 1 tablespoon extra-virgin olive oil in medium nonstick skillet. Add artichokes to heat through and lightly brown at edges.

In the bowl of a food processor add the onion, 1/2 cup chicken broth, spinach leaves, mint, almonds and salt and pepper, to taste. Mince garlic and mash up into paste with a little salt. Turn processor on and add in about 2 tablespoons extra-virgin olive oil.

Scrape the spinach pesto into the artichoke pan and loosely cover with foil. Bring mixture to a simmer over low to medium-low heat and cook for about 2 minutes. Add the reserved pasta cooking water to get the desired thickness ( added about 3/4 cup). Mix in the pasta and the cheese. Toss to coat the pasta with the sauce and heat for 1 minute. Transfer to a serving bowl or platter, season with salt and pepper, to taste, and serve.

Meal Plan

Toddler Lunches

{repeating last week’s menu, since we got way off course}

Monday: Peanut butter and banana grilled sandwiches (Wholesome Toddler Food)
Tuesday: Grilled cheese and fresh fruit.
Wednesday: Yogurt with granola and berries.
Thursday: Tortilla Roll Ups. Side of sliced apples.
Friday: Veggie Quesadilla.
Saturday: Chicken nuggets. Side of peas and corn.
Sunday: Leftovers


Monday: Quesadillas on the Grill
Tuesday: Black Bean and Mango Chicken Salad {Kraft Foods}
Wednesday: Slow cooker Taco Soup {AllRecipes}
Thursday: Homemade Hot Pockets
Friday: Homemade pizza on beer battered crust and homemade sauce. {AllRecipes}
Saturday: Leftover pizza
Sunday: French toast and fresh fruit

I’ll also be putting together some of my Super Energy Granola Bars, Crackers and Graham Crackers, and Wheat Germ, Flax Seed Bread.


What is your favorite pasta dish?


This post is proudly linked up to Mouthwatering Mondays, Tuesdays and the Table, Tempt My Tummy Tuesday, Tasty Tuesday, It’s a Blog Party, What’s On the Menu Wednesday, Foodie Friday.

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1 Mama Zen September 6, 2010 at 9:03 am

That sounds really good!

2 TheKitchenWitch September 6, 2010 at 9:18 am

This sounds delicious and a lot less oily than traditional pesto dishes. We’ll be trying this!

3 moosh in indy. September 6, 2010 at 7:25 pm

Spinach and Artichoke is the new PB & J. Around these parts we call it Spartichoke.

4 Muthering Heights September 6, 2010 at 8:47 pm


I make a similar chicken recipe, and usually serve it with potatoes…you’re inspired me to try it with pasta! :)

5 Rona September 7, 2010 at 2:50 pm

My favorite pasta dish is Basil Pesto with tortellini. Yummy!

6 Liz@ItsABlogParty September 12, 2010 at 4:55 pm

Sounds Great!
Thanks for linking up!

7 Debbie September 28, 2010 at 6:21 pm

Thanks for joing me for What’s On the Menu Wednesday. I hope to see you back there this week.

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