Penne Rigate Pasta With Baby Artichokes Recipe

ingredients

10 ounces baby artichokes
6 ounces dried penne rigate pasta
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1/2 cup chicken stock or vegetable stock
2 teaspoons chopped fresh oregano
2 teaspoons grated lemon zest
1/3 cup thinly sliced scallions
2 cups washed, stemmed, drained and thinly sliced spinach
salt and freshly ground black pepper, to taste
3 tablespoons freshly grated Asiago cheese

directions

Trim the stems and remove the bruised outer leaves from the baby artichokes.

In a medium-size saucepan of boiling salted water, blanch the artichokes over medium heat just until tender, about 6 minutes. Cut the artichokes in half lengthwise. Set aside.

Bring a large pot of salted water to a boil, add the pasta and cook until al dente, about 12 minutes. Drain in a colander, transfer to a warm bowl, toss with 1 tablespoon olive oil and set aside.

In a 10-inch nonstick skillet, heat 1 tablespoon olive oil over medium-low heat. Add the artichokes and garlic, and saute until lightly golden, about 3 minutes. Add the chicken or vegetable stock, oregano, lemon zest, scallions and spinach, and cook for 3 minutes.

Transfer the skillet mixture into the bowl of warm pasta, add salt, pepper and Asiago, toss until mixed and serve.

nutrition data

262 calories, 9 grams fat, 37 grams carbohydrates, 8 grams protein per serving.

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