Spinach & Artichoke Farfalle

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

Spinach & Artichoke Farfalle:

• 1/2 lb. farfalle

• 2 tbsp. extra virgin olive oil

• 6 garlic cloves, minced

• 14 oz. can artichoke hearts, quartered

• 1/4 cup white wine

• Juice of 1/2 lemon

• 3/4 cup heavy cream

• 1/2 cup Parmigiano Reggiano, finely grated

• 3 oz. fresh baby spinach

• 1/2 cup lemon-garlic panko breadcrumbs

• Salt & pepper to taste

• Pasta water as needed

Lemon-Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• Juice of 1/2 lemon

• 1/4 tsp. salt

Directions:

Lemon-Garlic Panko Breadcrumbs:

1. Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes.

2. Add the panko breadcrumbs and salt; toast until golden brown.

3. Stir in the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until crispy.

Spinach & Artichoke Farfalle:

1. Bring a large pot of water to a boil.

2. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

3. Heat the olive oil in a large pan and sauté the minced garlic over low heat for 1–2 minutes, until fragrant.

4. Add the artichoke hearts, season with salt and pepper, and cook for about 2 minutes until softened.

5. Pour in the white wine and simmer for 1–2 minutes. Stir in the lemon juice, then add the heavy cream and Parmigiano.

6. Strain the pasta and add to the pan along with 1/4 cup of pasta water. Toss over medium-high heat until combined. Add more pasta water as needed.

7. Add the spinach and cook for 1–2 minutes, just until wilted.

8. Serve topped with lemon-garlic panko breadcrumbs and more Parmigiano.