Spinach and Artichoke Pasta

If you're trying to eat less meat, this is a great dish to help you accomplish that. And even if you're not, this is a great dish. It's hearty and filling and packed full of vegetables. And it's tasty. The marinade from the artichoke hearts gives this pasta a great depth of flavor. Salty Parmesan and the traditional garlic and onions add to the mix for a delicious combination.

We really enjoyed this, kids and adults alike. I hope you will, too!

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Spinach and Artichoke Pasta

12 ounces small pasta shapes
2 tsp. olive oil
1 - 8 oz. package sliced mushrooms
1/2 cup chopped onion
2 cloves minced garlic
4 cups baby spinach
1 jar quartered marinated artichoke hearts, undrained
1/4 cup chicken or vegetable broth
1/2 cup half and half
1/2 cup shredded Parmesan cheese
2 tsp. parsley

Cook the pasta according to package instructions.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the skillet is hot add the onion, garlic, mushrooms, and salt and pepper to taste, and sauté until the mushrooms are tender, about 5 minutes. Add in the broth and cook 2 minutes or until liquid evaporates, stirring occasionally. Reduce heat to low.

Drain the pasta, then add it to the pot along with the artichokes and half and half. Add in the spinach and sauté until it wilts, stirring constantly, about 3 minutes. Stir in the cheese and the parsley until the cheese is melted. Serves 4.