Easy Weeknight Pasta

“This one pot pasta is a quick weeknight dinner. The subtle flavors and hint of creaminess from the butter and Parmesan offset the Chardonnay, while the spinach highlights the bright flavors in the wine. You can easily substitute shrimp or lobster by adding them at the end and serve this for a romantic Valentine’s Day entrée.”

– Pennie Haase, Director of National Marketing and Northeast Regional Sales

– Serves 2 –

1 Tbsp. AVV olive oil
½ small onion, sliced
1 clove garlic, diced
¼ tsp. red pepper flakes
2 cups low sodium chicken stock
½ tsp. salt
black pepper, to taste
¼ tsp. oregano
4 oz. dried linguine
1 Parmesan Reggiano rind
9 oz. artichoke hearts
12 oz. frozen spinach, or 24 oz. fresh spinach
½ cup roast chicken or chicken sausage, diced (optional)
½ cup water, if needed
½ cup Parmesan Reggiano, grated
1 Tbsp. butter

Method of Preparation:
In a shallow skillet, sauté olive oil and onion until fragrant. Add garlic and red pepper flakes, sauté 1 minute. Add chicken stock, salt, black pepper and oregano, then stir. Add the pasta, Parmesan rind, artichoke hearts and spinach. If including, add the optional chicken or sausage.

Bring to boil over high heat, stirring often to prevent pasta from sticking. Cook until pasta is al dente, about 10-15 minutes; time will depend on your pasta. Add a little water if it gets too dry. Cook until all the liquid is almost evaporated.

Take off heat, remove rind, stir in Parmesan and butter. Let rest for couple of minutes, then grate more Parmesan and drizzle with olive oil.