Spinach and Artichoke Pasta Recipe

By tulawdog

Ingredients

• 2-4 servings of spaghetti noodles
• 1 TBS butter
• 3 pieces thinly sliced prosciutto (or bacon) chopped
• 1/2 red onion chopped
• 3 cloves minced garlic
• 5 mushrooms sliced (I used crimini but button is fine)
• 6-10 artichoke hearts (depending on what’s in your jar or can) chopped
• 3/4 cup white wine
• salt and pepper to taste
• 1 cup baby spinach leaves
• 1/2 cup shredded gruyere or parmesan cheese

Preparation

Step 1

Start your pasta water boiling in a large pot and melt your butter in a large skillet on medium high. Add prosciutto, onion and garlic to the butter and stir to coat. Begin cooking your pasta according to package directions. (Read ahead before draining the pasta!!!)
When onions are softened add the mushrooms and artichokes and stir again to get everything coated in the melted butter. Let cook 2 minutes before adding the wine. Cover and let simmer for 5 minutes.
Scoop out 1/4 cup of pasta water (it’s nice and starchy to help make your vegetables more of a sauce) then drain your pasta. Uncover the skillet and add pasta water and spinach. Mix well and remove from heat as spinach begins to wilt. Add salt and pepper to taste.
Divide pasta among plates or bowls and spoon artichoke mix over top. Sprinkle with cheese and stir.