crispy artichoke & spinach pasta

TOTAL TIME: 30 minutes

SERVES: 2

Milk & Dairy

• 2 tbsp butter

• 4 oz cream cheese

• 1/2 cup grated pecorino romano

Pantry

• 1 large jar marinated artichokes

• 3 tbsp olive oil

• 1/2 cup panko bread crumbs

• 2 servings pasta (fettucine or tagliatelle)

• 1/2 cup chicken stock

Produce

• 4 cloves garlic, minced

• 2 big handfuls spinach, chopped

• Lemon, zested

1. Make your crispy artichokes. Heat 1 tbsp oil on a large frying pan on medium high heat. Thinly slice 1/4 of your artichokes as thin as you can. Place them in a single layer on your hot pan and fry until golden brown on both sides, about 2 minutes per side. Remove from pan and sprinkle with salt.

2. Make your bread crumbs. To the same pan, heat 1 tbsp olive oil over medium heat. Add panko with a pinch of salt and mix, keep mixing until they are golden brown and remove from pan immediately. Add in zest of 1 lemon, mix and set aside.

3. Make your pasta. Get your pasta water + pasta started now. To your same frying pan from step 2, melt 2 tbsp butter over medium heat. Once melted add 1 tbsp olive oil. Add 4 cloves minced garlic and cook for 30 seconds. Add remaining artichokes, diced, then chopped spinach with a pinch of salt and cook until wilted. Add 4 oz cream cheese and 1/2 cup broth and stir until cream cheese is melted. Add in your cooked pasta with a splash of pasta water as needed to thin it out.

4. Serve. Remove from heat, add 1/2 cup grated pecorino and mix well, adding more pasta water as needed. Serve pasta topped with bread crumbs and crispy artichoke slices.

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!