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Spinach and Artichoke Bow-Tie Pasta

January 16, 2011

If you can boil water and open a jar you can make this dish.

Technically bow-ties are called farfalle, but who likes that word? Not me.

In the recipe below don’t worry too much about specifics. The great thing about dishes like this is that they are very flexible and you can adjust according to taste.

I like adjusting to taste because it means I get to eat the dish while I’m cooking. Who wants to wait to eat at the table? Not me.

Spinach and Artichoke Bow-Tie Pasta

– 1 jar of marinated artichokes (mine were marinated in oil, vinegar, oregano, etc.)

– 1 cup of frozen spinach. Well, one cup when it’s thawed.

– 1/2 lemon to squeeze in at the end

– Salt

– Red wine vinegar (about 2 tablespoons)

– 75 grams bow-tie pasta per person

Cook the pasta for about 10 minutes. Cook the frozen spinach.

Drain pasta and mix in the spinach. I put the whole jar of artichokes in the pasta, including the oil in the jar.

Salt to taste, then add the red wine vinegar. Squeeze the lemon juice in the pasta, but be careful not to let any of the seeds slip in. They are very hard and could hurt your teeth!

Sprinkle some parmesan cheese over the top, add a little sea salt and it’s done!


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