Have you ever seen artichokes growing in the field? Well, maybe it isn’t a big deal to Californian’s…… It took a few miles before we realized that was what we were seeing but ever since we cooked some fresh artichokes (Thanks Meghan) I can’t stop adding them to everything. This quick and easy pasta dish is bright and refreshing – dinner ready in 20 minutes!
- 2-1/2 teaspoons salt, divided
- 1 pack angel hair/capellini pasta
- 3 tablespoons butter
- 1/2 cup thinly sliced shallots
- 1 can (14 ounces) water-packed quartered artichoke hearts, well drained
- 1/2 cup minced sun dried tomatoes
- 2 garlic cloves, minced
- 1 cup crumbled feta cheese
- 1/2 cup sliced kalamata olives
- 2 cups fresh spinach
- 2 tablespoons minced fresh parsley
- 1 tablespoon grated lemon zest
- 2 to 3 tablespoons lemon juice
- 1/3 cup shaved Parmesan cheese
- freshly ground black pepper
This recipe makes enough to serve 2-4 people. 4 as a side, 2 as a main meal
Angel hair pasta cooks very quickly (4 minutes) to prepare the artichoke sauce first and allow it to sit while you cook the pasta.
Saute the shallots in the melted butter, adding the artichoke hearts, sun dried tomatoes, and garlic as soon as the onions have softened. When heated through add the olives, parsley, lemon zest and lemon juice. Set aside while the pasta cooks.
As soon as the pasta is cooked, pull it out of the boiling water and drop it into the lemon artichoke sauce, allowing some of the pasta water to drip into the pan also. Stir in the spinach and let the warm pasta wilt the spinach. Add feta and serve with fresh ground pepper and parmesan shavings to garnish.