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Home Garden Guide Edible Gardening Creamy Spinach and Artichoke Pasta

Creamy Spinach and Artichoke Pasta

Creamy mushroom and spinach pasta topped with grated cheese and black pepper, served on a white plate with a gold fork.

When your spring spinach is ready to harvest, it’s time to make this delicious pasta dish!

Ingredients

  • 3 artichokes
  • Olive oil
  • ½ cup chicken or vegetable broth
  • 1 Tbs butter
  • Salt and pepper
  • Baby spinach
  • 4oz goat cheese
  • Zest of 1 lemon
  • 8oz of your favorite cooked noodle
  • Grated parmesan cheese

Instructions

  1. Peel and clean artichokes, removing choke and leaves until just the fresh hearts remain. Sauté in olive oil for about 10 minutes or until golden brown on all sides.
  2. Add chicken or vegetable broth and butter; season with salt and pepper. Bring to a simmer and cook until hearts are just tender when pierced with a fork, adding more broth if necessary.
  3. Add several big handfuls of baby spinach and cook just until wilted.
  4. Add goat cheese, lemon zest and more broth to create a creamy sauce.
  5. Stir in 8oz of your favorite cooked noodle and coat with creamy sauce. Garnish with fresh grated parmesan cheese and black pepper.