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Friday, April 30, 2010

Spinach Artichoke pasta

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A recent evening found me along for supper!  The boys were at their grandparents, my husband was at work... I could cook something just for me!  No need to worry about everyone moaning or groaning about how "gross" it would be. 

I perused the cupboards and came up with a can of artichoke hearts.

Earlier that day, I had been at the farm and harvested some of the juiciest, sweetest overwintered spinach I've ever tasted.

I grabbed a box of whole wheat penne and got to cooking.

It's a really simple dish!  I simply boiled & drained the pasta. I added the pasta back to the pot, then started on the vegetables. Then I cut some of the artichoke hearts in half and tossed them in.  I washed the spinach, tore it up, and tossed it in as well.  Then I poured a bit of extra-virgin olive oil on, sprinkled in some parmesan romano cheese, added a dash of salt and a bit of garlic powder, and some red pepper flakes... just because I like a bit of heat and didn't have to worry about the kiddos eating it.  Woo-hoo!

It was delicious.  What have you been cooking lately? 



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3 comments:

  1. I love the combination of spinach and artichokes, and I bet they'd be super tasty together in pasta! I'll have to try this sometime.

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