Spinach and Artichoke Pasta

Tasty Kitchen is my new favorite place to find recipes. When I saw this one, I knew I had to try it because it seemed light and had some of my favorite ingredients. It was absolutely delicious and very easy. It made quite a bit for just the two of us, but it was also great as a leftover for lunch. In the summer I might try making this with fresh tomatoes. It called for 3/4 cup oil, but that seemed like a lot, so I only used 1/2 cup and it seemed to work just fine. Also, I thought 3-5 cloves of garlic might be too much for me (sometimes I can't handle the garlic), but it turned out the perfect flavoring. I think pressing the garlic as opposed to mincing it really gave it the great flavor without it becoming overwhelming.

We absolutely loved this recipe (I have made it twice in the past 2 weeks) and Bill suggested adding some chicken to it (since he prefers meat with his meal), which we will definitely have to try next time. Try this today, you won't be sorry!



Spinach and Artichoke Pasta
From: kristinicole via Tasty Kitchen


Ingredients:
12 oz Penne Pasta
1/2 - 3/4 cup Olive Oil (I used 1/2 cup or a little less)
3 - 5 cloves Garlic (Pressed)
1 can (14.5 oz) Diced Tomatoes, Drained
1 can Artichoke hearts, drained and cut up
1 cup Parmesan Cheese
6 oz Fresh Spinach Leaves (rinsed and remove stems)

Directions:
1. Boil pasta according to package

2. Heat oil over medium-high heat in large skillet. Add garlic and saute for 1-3 minutes.

3. Add tomatoes and artichoke hearts. Allow to heat through. Add Parmesan cheese and stir constantly until melted. Add spinach and stir until leaves are wilted.

4. Drain pasta and add to the tomato/artichoke mixture. Mix thoroughly and serve.