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

Dinner

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.

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What is your favorite pasta dish?

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{ 7 comments }

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

Yum!!!

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!
~Liz

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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