The salty richness from the shaved Parmesan cheese and the tanginess from the marinated artichokes will have you craving seconds of this easy pasta dish. Vegetarians can serve it with a side of roasted asparagus or green beans, while meat-eaters can top the noodles with shredded chicken or tuna. And while we love it with the artichokes, think of this as a starter recipe—a great way to use any jarred condiment, herb, or cooked vegetable you have on hand. A sprinkling of crushed red pepper flakes (tossed right into the pasta) adds just the right kick of heat.
12 ounces linguine, cooked according to pkg. directions
¼ cup olive oil
2 tablespoons red wine vinegar
3 cups firmly packed fresh baby spinach
1 (6-oz.) jar quartered, marinated artichoke hearts, drained
1 ounce Parmesan cheese, shaved (about ½ cup)
½ teaspoon kosher salt
¼ teaspoon crushed red pepper
How to Make It
Toss hot cooked pasta with oil and vinegar in a large bowl. Add spinach, artichokes, Parmesan, salt, and red pepper; toss gently to combine. Serve hot or at room temperature.
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