In summer the most delicious, ripe, crisp and healthy vegetables are overflowing at our neighborhood markets. Enjoy this quick, easy and delicious dish as a light dinner or a perfect party food!
- 1/2 lb. dried pasta, your choice
- 3 Tbsp Cucina Aurora Garlic Infused Olive Oil
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 1/2 onion, chopped fine
- 1 cup fresh green beans, cut into 1 inch pieces
- 1 cup cherry tomatoes, cut in half
- 1/2 cup artichoke hearts (frozen)
- 1/4 cup white wine (optional)
- 1 Tbsp chopped fresh parsley
- Salt & Pepper to taste
- 1/4 cup pasta water
- 1/2 cup grated Romano cheese (Optional)
- In a medium sauce pot, cook pasta to package instructions.
- While pasta is cooking heat olive oil on medium heat in a large skillet. Add garlic and onions, cooking until softened.
- Add spinach, green beans, artichoke hearts and parsley. Cook, tossing until spinach begins to wilt.
- Add white wine, salt, pepper and 1/4 cup of starchy water from the boiling pasta pot. Simmer stirring veggies until liquid has reduced.
- Drain pasta and toss with veggie mixture adding the tomatoes at this point.
- Add cheese and toss to coat. Serve hot with extra cheese and fresh ground black pepper to garnish.
