- 12 ounces, weight Penne Pasta
- ¾ cups Olive Oil
- 5 cloves Garlic, Pressed
- 1 can (14.5 Oz. Can) Diced Tomatoes, Drained
- 1 jar (12 Oz. Jar) Artichoke Hearts, Drained And Cut Up
- 1 cup Parmesan Cheese
- 6 ounces, weight Fresh Spinach Leaves
- A little Salt and Pepper to taste
Get your Garlic roasting until a little golden (I would have minced mine except I couldn't find my mincer)...
Add a can of diced tomatoes...
And then your Artichoke Hearts (And I forgot to cut them up)
You're beginning to think I don't know what I'm doing aren't you?
Let them heat through.
Add your Parmesan until it's all melty looking.
Keep stirring!!!
Add your Spinach, and cook until they're wilted
Add your noodles that are boiling over the pot...
And VIOLA! A Masterpiece!
- 12 ounces, weight Penne Pasta
- ¾ cups Olive Oil
- 5 cloves Garlic, Pressed
- 1 can (14.5 Oz. Can) Diced Tomatoes, Drained
- 1 jar (12 Oz. Jar) Artichoke Hearts, Drained And Cut Up
- 1 cup Parmesan Cheese
- 6 ounces, weight Fresh Spinach Leaves
- A little Salt and Pepper to taste
Boil penne pasta according to package directions.
Meanwhile, heat oil over medium-high heat in a large skillet. Add garlic and saute for 1-3 minutes or until golden brown. Add diced tomatoes and artichoke hearts. Allow to heat through. Add parmesan cheese and stir constantly until melted. Add in spinach and stir until leaves are wilted.
Drain pasta and mix!
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