Today I have a confession to make. My name is Katie, and I am a pasta addict. A true, crave-it-all-the-time, pasta fanatic. Any shape, any size, I’m all about it. I’m not really sure where my deep love of all things pasta comes from. Sure, we ate spaghetti and lasagna growing up, but it did not make up the bulk of our meals. I’m also not remotely Italian (though I sometimes wish I was), so that’s not it either. Whatever the reason, pasta has its hooks in me but good.
You would think that this blog would be filled with countless pasta recipes. A quick look through the archive shows that this is hardly the case. Upon reflection, I think this is because I tend to throw together pasta dishes in an impromptu or hurried fashion. I often coble together whatever I have lying around that looks good. Sometimes the results are less than stellar, but often, the final product is so delicious I kick myself for not writing down exact ingredient amounts or taking pictures along the way.
Today’s recipe started out as one of those impromptu meals I threw together one night when I needed dinner on the table in a hurry. The first version was pretty awesome, so I wrote down what I did, and decided to try it again in the future with pictures and detailed directions. I also tweaked the recipe a bit to amp up the flavor. What you see here is the result.
Al dente pasta is tossed together with a healthy, colorful mix of marinated artichoke hearts, sun dried tomatoes, bright green spinach. Salty feta cheese and fresh green onions add a final burst of flavor. The recipe is super quick and super easy – perfect for weeknight dinners or anytime you need a meal in a hurry. Even better, this pasta is fabulous served warm, but it is also good at room temperature or even cold out of the fridge. (Good to know for those of us who get late night munchies!)
Pasta with Artichokes, Sun Dried Tomatoes, and Spinach
12 oz. pasta (use a short shape like fusilli, rotini, bow ties, etc.)
12 oz. jar marinated artichoke hearts
1/3 cup oil-packed sun dried tomatoes, thinly sliced
1 T. sun dried tomato oil
5 oz. bag baby spinach (or a few big handfuls from a larger bag)
4 green onions, sliced into 1/2-inch pieces
1/2 cup feta cheese, crumbled
Salt and freshly ground black pepper, to taste
In a large pot, cook the pasta according to package directions. Remove the pasta from the water and drain just shy of al dente. (The pasta will finish cooking in the sauce.) Turn the burner down to medium heat.
Return the pasta to the pot and add the artichokes, including all of the liquid from the jar; the sun dried tomatoes; and the sun dried tomato oil. Stir everything together until the artichokes are heated through and the pasta has absorbed most of the liquid, about 3 minutes.
Add the spinach and cook until wilted, stirring frequently, about 2 minutes.
Transfer the pasta mixture to a large serving bowl. Add the green onions and feta cheese. Stir to combine.
Season to taste with salt and lots of freshly ground black pepper.