Have you tried ShopRite Imported Specialty Pasta yet? It’s organic, comes straight from Italy and is made to cook to the perfect al dente texture. It also comes in really crazy shapes that aren’t easy to find elsewhere, like the corkscrew Trottole kind I used in this dish. ShopRite’s Imported Marinated Artichoke Hearts form the base of this creamy pasta sauce and pack enough flavor that you don’t even need to add additional herbs or seasoning! Adding a bit of steamed spinach to the dish creates a comforting pasta meal that works for busy weeknights and reheats well for the lunch the next day.
Spinach Artichoke Trottole
1 tablespoon Extra Virgin Olive Oil
1 tablespoon unsalted butter
1 12-oz jar of ShopRite Imported Marinated Artichoke Hearts
1 large white onion, chopped
1-2 garlic cloves, minced
1 lb ShopRite Imported Specialty Trottole Pasta
4 ounces cream cheese
3 tablespoons Parmesan cheese, grated
1/4-1/2 cup reserved pasta water
1 cup fresh spinach, chopped
Bring to a boil 4 quarts of water and then add the trottole pasta. Cook for 13-15 minutes until al dente. Drain the pasta and reserve 1/2 cup of pasta water.
Meanwhile, heat the oil, butter & artichoke liquid in a pan over medium heat. Add the onion and garlic and cook for four minutes. Cut the artichoke hearts into bite-sized pieces and add to the pan. Cook for another five minutes. Add the cream cheese and Parmesan cheese to the pan and stir frequently to melt. Use 1/4 – 1/2 cup of reserved pasta water as needed to thin the the sauce out.
In a separate small pan, steam the chopped fresh spinach in a few tablespoons of water over medium heat until just wilted.
To serve, top a serving of trottole with the artichoke sauce and finish with a spoonful of steamed spinach. Season with fresh cracked pepper and enjoy! Serves 4-6.
MPORTANT NOTICE: As a POTLUCKTM blogger, I received the ShopRite Imported Specialty Pasta and Imported Marinated Artichoke Hearts from ShopRite for free.