Wait a second…
I swear I’m not always eating cheesy pasta with spinach! But if I was, would you really fault me? This pasta is a fancier (and I use the term loosely) version of Fettuccine Alfredo (FA). I am not a fan of FA. I haven’t had/ordered it in at least a decade. To me, there are lots of other delicious pasta dishes that don’t leave you feeling like there is a ten pound rock in your stomach. Unless that’s the kind of full feeling you are looking for…
Side note: Every time I think about FA, I think of this scene from The Office when Michael Scott is carbo-loading for the Fun Run (that he is currently running). Never gets old. I miss Michael…I need a post about that.
Back to the carbo-loading. I found this recipe from one of my favorite bloggers at How Sweet It Is. She is sort of a genius. And her pictures are 943705135 times better than mine, so you should probably reference those for this linguine 🙂
Spinach and Artichoke Linguine
From How Sweet It Is
1/2 lb linguine
2 Tbsp olive oil
1 Tbsp butter
2 shallots, diced
1/4 tsp salt
1/4 tsp pepper
4 garlic cloves, minced
8 oz fresh spinach
1 jar of marinated artichokes, drained and coarsely chopped
1/2 cup ricotta cheese
1/3 cup freshly grated parmesan cheese
3 Tbsp mascarpone cheese
Boil water and prepare pasta according to directions.
Heat a large skillet over medium-low heat and add olive oil and butter. Add in shallots, salt, pepper, and cook for 5 minutes, until soft. Add in spinach and toss well to coat. Once the spinach has wilted, add garlic and artichokes and cook for 5 minutes. Stir in ricotta, parmesan, and mascarpone, until combined.
Drain pasta and add to skillet. Toss thoroughly with spinach and artichoke mixture.