The Dinner Belle Pantry Pasta with Spinach, Artichokes and Sun-dried Tomatoes
Let’s talk about the importance of pantry pastas. Pantry pastas are, perhaps, my favorite thing to whip together in the kitchen. They give me the chance to take stock of the items still kicking around on my shelves and put them to good use. Got a little extra garlic, a knob of butter, some shallots, olive oil and a little pasta? Throw them together with a bit of red pepper flake and lemon, and you’ve got a scampi sauce ready to go. Got some canned chickpeas, tomato paste, olive oil, garlic and chili flake? You’ve got a chickpea pasta worth swooning over.
This recipe for Pantry Pasta with Spinach, Artichokes, and Sun-Dried Tomatoes is the best this kind of dish, mixing old pantry staples with a few sweet-tart ingredients to produce an amazing pasta that tastes like it took hours to make but only takes 30 minutes. Packed with veggies, this recipe is completely meatless and vegetarian-friendly, but those seeking more protein can easily turn it into a more substantial meal by adding shrimp or seared chicken.
While we’re on the subject, I need to share an important note on substitutions: Make them all you want! The beauty of pantry pasta is that it takes advantage of the items lingering in your cabinets at the end of the month — and yours could very well be different from mine! Don’t have rotini on the shelf? Use another sturdy pasta like rigatoni or penne instead. Don’t like spinach? Arugula wilts just like spinach and would do well here. So would kale. Toss either in instead. No capers? No problem. Chopped, pitted green olives will hit a similar flavor note.
The only thing I truly believe you can’t skimp on is the garlic bread you’ll have on the side. Make some, buy some, however you want to go about it — just make sure you have something to soak up all the delicious sauce this recipe produces.
Want to make your own Pantry Pasta with Spinach, Artichokes and Sun-dried Tomatoes? Here’s what you need:
♦ 8 ounces rotini pasta
♦ 3 tablespoons olive oil
♦ 4 cloves garlic, minced
♦ 1/4 cup sun-dried tomatoes, chopped
♦ 1 cup artichoke hearts, chopped
♦ 3 tablespoons capers, drained
♦ 5 ounces fresh spinach
♦ 1/3 cup pine nuts, toasted (optional) Here’s how to make it:
1. Boil the rotini according to package instructions until it is cooked but still firm. Drain. Then, in a large skillet, heat two tablespoons of olive oil over medium heat. Toss in minced garlic, chopped sun-dried tomatoes, chopped artichokes and capers. Cook for two minutes.
2. Add in the fresh spinach and cook until it begins to wilt, stirring occasionally. Add the cooked rotini and a tablespoon of olive oil into the pot with the vegetables. Cook on a low heat for about one minute or until warmed through. Add salt and pepper as needed, taking care to check the favor first. The capers in this dish lend a lot of salt on their own, so more may not be necessary. Top with roasted pine nuts.