All along I planned to tell you about this linguine.
Okay, fine—when do I ever stick strictly to the title? But for real this time, I meant to talk about the pasta.
Then!
I went upstairs to wash my face and get comfortable so I could write this nonsense I call a blog. While washing my face I realized my feet felt wet—even though I had socks on. It took a moment to register that I was standing in water and had soap in my eyes. I turned off the faucet and nearly went blind because it burned like crazy. Yet the bathroom floor still had inches of water.
I can be dramatic (and I do exaggerate sometimes), but there was a lot of water. I stood there and started laughing because I had no clue what else to do. Something went wrong with the pipes under the sink. The water ruined about 55 mini shampoo bottles (we travel a lot), but somehow spared the Clarisonic charger. The mess wasn’t impossible to clean up, and you know how I feel about messes.
My husband, wrapped under four blankets and three pillows, probably opened one eye, stared, and went right back to sleep. I was excited to see his reaction at 5 a.m.—not really.
I solved it by covering the whole bathroom floor with about 14 towels and giggling hysterically. I don’t know why I found it so funny other than how random and unfixable it felt at midnight. That was my alternative to a midnight meltdown, which isn’t exactly common around here.
Now, how do I segue back to spinach and artichoke pasta after that story? Short answer: you don’t need my life story—just this pasta. It’s basically my favorite spinach-artichoke dip twirled around linguine. It’s lighter than the dip, but still rich and comforting. It’s quick to make and a fun twist on a few of my favorite dishes.
If you want to change it up, add roasted red peppers for a pop of color and flavor. Or pair it with a glass of red wine and call it dinner. Either way, it’s simple, fast, and crowd-pleasing.
Spinach and Artichoke Linguine
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Ingredients
- 1/2 pound whole wheat linguine
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 shallots, diced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 garlic cloves, minced
- 8 ounces fresh spinach
- 1 12-ounce jar of marinated artichokes, drained and coarsely chopped
- 1/2 cup ricotta cheese
- 1/3 cup freshly grated parmesan cheese, plus more for topping
- 3 tablespoons mascarpone cheese
Instructions
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Bring a large pot of salted water to a boil and cook the linguine according to package directions.
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Meanwhile, heat a large skillet over medium-low. Add the olive oil and butter. Stir in the diced shallots with salt and pepper and cook about 5 minutes until softened. Add the spinach and toss until wilted, then add the minced garlic and cook 30 seconds.
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Add the chopped artichokes and cook another 5 minutes until warmed through. Stir in the ricotta, mascarpone and parmesan until well combined and creamy.
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Drain the pasta, add it to the skillet, and toss thoroughly with the spinach-artichoke mixture. Serve immediately with extra parmesan on top.
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And that’s that.