Ingredients

The following ingredients have 4 Servings
  • ½ pound cavatappi pasta (or other short pasta)
  • ½ cup diced yellow onion
  • 10 ounces frozen creamed spinach
  • 14 ounces artichoke hearts (drained (chopped if desired))
  • 1 teaspoon dried thyme leaves
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded Gruyere cheese
  • ¼ cup Parmesan cheese
  • ½ lemon (juiced)

Instruction

  • Cook the pasta in salted water to al dente according to package directions. Drain the pasta, reserving ½ cups of pasta water.
  • Meanwhile, melt the butter in a large skillet over medium heat. Add the onion and saute until soft and translucent. Add the artichokes and creamed spinach, breaking the spinach apart with a spoon. Add the thyme, cayenne, salt, and pepper. Cook until the spinach has thawed, 3-4 minutes.
  • Add the pasta and the cheese, folding to incorporate the melting cheese. Add pasta water as needed to bring the sauce together. NOTE: This dish is not saucy, rather the sauce should lighly coat the pasta. Finish with Parmesan cheese and freshly squeezed lemon juice.