Spinach Linguine w/Artichoke Hearts

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Spinach Linguine w/Artichoke Hearts

Yield: 4

Spinach Linguine w/Artichoke Hearts

Here is another unique pasta dish with great flavors and that makes hardy dish.

Ingredients

Pesto

2 cups basil (fresh chopped)

1 cup cilantro

2 cloves garlic (peeled pressed)

2 Tbsp lemon juice

1/3 cup almonds (raw) (chopped)

¼ cup olive oil

½ tsp dulse

Pasta

1 large red onion (sliced thinly into half moons)

4 cloves garlic (peeled and sliced)

8 oz spinach fettuccine (or linguine)

1 15 oz can artichoke hearts (drained and chopped)

1 tsp coconut oil

2 Tbsp white wine vinegar

½ tsp dulse

pepper

Instructions

  1. Gather your ingredients.
  2. Measure and prepare your pesto ingredients.
  3. Add all the pesto ingredients to your food processor (or blender – I think with pesto the blender is easier). Pulse until ingredients are well chopped and mixed. You may need to stop and scrape sides down several times. Slowly add olive oil until all ingredients are well mixed. Set aside.
  4. Cook pasta as per the instructions on the package.
  5. While pasta is cooking prepare the other pasta ingredients.
  6. In a large skillet over medium-high heat, sauté the onion with 1 tsp coconut oil until onions are soft (about 5 min).
  7. Add garlic and sauté for 1 min.
  8. Add the white wine vinegar, dulse, pepper, and cook another 2 min.
  9. Reduce heat to low and slowly add scoops of the cooked un-drained pasta. For each scoop of pasta, add a little of the pesto and mix before adding another scoop of pasta. Repeat until all the pasta and pesto have been mixed well.
  10. Add the artichoke hearts, stir and cook on low until the artichoke hearts are warm (about 5 min).

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Watching your weight?

Pasta and pesto are not necessarily the best food for cutting calories. So, keep tabs on what you’ve eaten the rest of the day. The more you can cut back on the olive oil, the better off you will be.  You could cut the oil down in the pesto to save a little on calories & fat.  You may need to add some more lemon juice to make up for some of the liquid.

Where’s the beef?

I think you will be happy with this dish without the addition of any meat.

Preparation tips

If you have frozen pesto from a previous dish, this is a great time to use it.  Picky eaters? I would cut the artichoke hearts into smaller pieces.  The smaller you cut them, the less you will even notice them and they really do add a nice flavor.

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