The Pioneer Woman Tasty Kitchen
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Spinach and Artichoke Penne Pasta

4.67 Mitt(s) 6 Rating(s)6 votes, average: 4.67 out of 56 votes, average: 4.67 out of 56 votes, average: 4.67 out of 56 votes, average: 4.67 out of 56 votes, average: 4.67 out of 5

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Level: Easy

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Description

This is the first time I’ve actually created a whole recipe myself, and I humbly admit—it turned out delicious! I’ve developed a love affair for artichokes and spinach (luckily my husband is not the jealous type).

Ingredients

  • 12 ounces, weight Penne Pasta
  • ¾ cups Olive Oil
  • 5 cloves Garlic, Pressed
  • 1 can (14.5 Oz. Can) Diced Tomatoes, Drained
  • 1 jar (12 Oz. Jar) Artichoke Hearts, Drained And Cut Up
  • 1 cup Parmesan Cheese
  • 6 ounces, weight Fresh Spinach Leaves

Preparation

Boil penne pasta according to package directions.

Meanwhile, heat oil over medium-high heat in a large skillet. Add garlic and saute for 1-3 minutes or until golden brown. Add diced tomatoes and artichoke hearts. Allow to heat through. Add parmesan cheese and stir constantly until melted. Add in spinach and stir until leaves are wilted.

Drain pasta once al dente and then add to the above mixture. Mix it all through and deeply inhale the garlic. Mmm! Enjoy!

2 Comments

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libbyjean5 on 3.3.2010

Made this last night and it was great! My anti-artichoke sister-in-law actually went back for seconds. I did reduce the olive oil to 1/4 cup, which seemed like plenty!

Just a note for people trying it for the first time: when you add the spinach, it looks like WAAAAY too much, but let it cook down and it’s perfect.

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Elizabeth's Dutch Oven on 2.2.2010

I made this last week, it was sooooo good that I am making it again this week! Although the spinach kind of clumped together so I will have to work on that. Thanks for sharing this recipe, it is one of my new favorites!

6 Reviews

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pastormacsann on 5.21.2014

This was really delicious! We did have trouble with the spinach and the cheese clumping together but the flavor is spot-on. Next time we’ll try chopping up the spinach, simmering a parmesan cheese rind in the sauce and waiting until the very end to add the cheese. Definitely will make again.

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meleimomof4 on 3.28.2012

This was good. I only used 2 large cloves of garlic. I think next time I will use a fresh tomato in place of the canned.

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nerdycool on 3.13.2012

This was super good! I also cut the oil down to 1/4 cup, and it was more than sufficient. And the best part: my hubby liked it, too! He normally doesn’t eat things like artichoke hearts, but he gobbled it right up!

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krcooper23 on 9.2.2011

This was so easy to make and very tasty. The flavor was savory. I added shirmp to mine. Will make again soon.

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layseab on 1.18.2011

This was very Good and super Easy!

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