This recipe began as most of my recipes do, me leaning on the panty door thinking about what in the world could I eat. Fresh spinach, pasta, and feta were the ingredients I decided upon. Spinach has been growing in the garden, but due to the lack of “gardening” it looks like it’s seen better days, but regardless I picked a large basket and thought about how I could put it to use. I just adore spinach artichoke dip, partly because I feel a bit less guilty eating 2 tons of cheese since there is spinach involved, but I went light on the cheese since I knew my Momma would be eating with me (she lactose intolerante) so feel free to add in some parm or mozzarella for a bit more cheesy goodness. This recipe was delicious and uncomplicated, I served it family style right out of the skillet with a simple side salad and some crusty bread. So if you’re in need of a meat free supper this week, I hope you give this recipe a try…
spinach artichoke pasta
1 lb penne pasta – cooked and drained
3 C. spinach leaves – rinsed well
1 can artichoke hearts – drained and quartered
5 large button mushrooms – sliced
1/2 of an onion – chopped
2 T. butter
pinch red pepper flakes
1 C. chicken stock
1 T. cornstarch + 2 T. water
1/4 C. feta cheese – crumbled
– begin by heating a large cast-iron skillet over medium high heat. add 2 T. of butter to the pan and begin to melt.
– add mushrooms, onions, and red pepper flakes to the butter and cook until mushrooms are tender.
– add artichoke hearts and spinach to pan. cook until spinach is wilted.
– using a small bowl combine cornstarch and water and mix with a fork until all lumps have disappeared. set bowl aside.
– add chicken stock to cooked vegetables. add salt and pepper to taste. the mixture should be at a low boil. add in cornstarch mixture and stir well.
– stir in 1 lb of cooked penne pasta and 1/4 C. feta cheese. toss lightly to combine, but be careful to not break the pasta.
– serve immediately and enjoy.