This whole week has been just little ol’ me and the Brody Monster haning out a la casa de Ginger. It’s been a while since Chuck has had to be gone for more than a night, and as much as I love having him around sometimes it’s just nice to be on my own.
I have finally gotten some much needed cleaning done, set up some new camera toys and practiced. I bought Tasty Food Photography way back in January and though I’ve read it through I haven’t had much the opportunity to practice what I have learned. Something about a big bearded man craning his neck over my shoulder, asking “when’s dinner” that really puts the ki-bosh on getting the AH-mazing photos I know I’m capable of. I keep telling both him and myself that patience is a virtue, but this week has helped me get my feet back on the ground with it all.
I mean look at these pictures!
Now let’s get back on track here and talk a little bit about the Spinach Artichoke Wonder-Pot. Call me crazy but I simply cannot understand these “wonder-pot” things that seem to be floating around the internet, I mean even Martha is on that band wagon. I just cannot get behind the idea of dumping everything into one pan, adding water and boiling the hell out of it. Why aren’t we sautéing the onion and garlic? Or getting some good carmelization on the mushrooms people? The point is to make a pasta dish, not coddle, or a pot roast or something.
I know we are all going for ease here, but that couple extra minutes to get some more flavor out the food we are cooking is so worth it. Don’t you think?
Dinner 4One: Spinach Artichoke Pasta
Prep time
Cook time
Total time
Serves: Serves 1
Ingredients
- 1 tbsp extra virgin olive oil
- ½ cup chopped onion
- 3 cloves of garlic, minced
- ½ tsp red pepper flakes
- 1 14 oz can of artichoke hearts, chopped
- 1 cup of uncooked pasta
- 2 cups of vegetable broth
- 1 cup loosely packed baby spinach
- 2 tbsp grated Parmesan cheese (plus more for garnish)
- Salt & pepper to taste
Instructions
- Heat the oil in a thick bottomed sauce pan over medium high heat. Add the onion and sauté for 2-3 minutes or until the onion just begins to turn translucent then add the garlic and red pepper flakes.
- Cook for 1-2 additional minutes before adding the artichoke hearts, pasta, and broth, stirring well to combine.
- Continue to cook stirring regularly until the pasta is aldente. Fold in the spinach and cheese until the spinach has wilted.
- Taste and adjust seasonings as necessary. Serve warm with an extra sprinkle of parmesan cheese.
Spinach Artichoke Chicken Casserole
French Onion Baked Gnocchi
Shrimp & Sun Dried Tomato Cream Sauce
holy crap you take amazing pictures and holy crap that looks delicious. Book marked baby!
haha thank you!
You have clearly mastered the Tasty Food Photography method. I'm drooling over here.
I've still got a long way to go. I have a lot more to learn, and no idea how to properly edit yet. I'm taking baby steps.
That looks delicious! I'm definitely going to try it!
Thank you
Lady. You make this look so easy. I'm going to have to try it. I just need to work up some nerve. Pinning it now. Also, your pictures look AWESOME.
Thank you! I make it look easy because it really is that easy! I swear!
I have an artichoke trauma after eating a bad part of it once. I never let one come near my plate again. Your delicious recipe might be a good start to learning to love them again! It looks GOOD! xo
Yeah they can be trick sometimes, but the canned ones are a pretty safe bet. Thank you!
The recipe called for a cup of uncooked pasta, and no mention was made of cooking it prior to adding it to the other ingredients, but I’m assuming that is what you meant?
Yep, This is a one pan meal, by cooking the pasta with the other ingredients it will help make the dish a little starchier, and the whole cooking process faster. Let me know what you think!