Do you know what type of pasta I love?
Trick question. I love all pasta.
Ok, this one really isn’t a trick question: Do you know what type of pasta I really love to make?
Answer: The type that requires just a few delicious ingredients and takes about 13.2 minutes to make, water-boiling time included.
What we’ve got here are some roasted red peppers, marinated artichoke hearts, cherry tomatoes, and spinach, all love-nestled together with some white wine and snuggled up with some feta cheese. The feta gets just a little bit melty and together with the sauce coats the pasta in a cheesy, salty, creamy, tangy layer of pure love. Oh, you wanted a little spice in this mix? A pinch of red pepper flakes will do the trick for ya there. Totally appropriate.
And do you know what’s really fantastic about this pasta? The leftovers were just as good the second day straight from the fridge as they were warm.
Basically, I love pasta that enables my frequent dinner-laziness. Don’t look at me like that, you know you do, too.
Other totally easy pasta recipes for your lazy viewing pleasure:
Pasta with Sun Dried Tomatoes, Basil, and Feta
White Bean, Sun Dried Tomato, and Spinach Pasta
Tomato, Pepper, and Artichoke Pasta
Ingredients
- 1/2 pound pennette pasta or other shaped pasta
- 1 clove garlic minced
- 1 tablespoon olive oil
- 1/2 cup roughly chopped roasted red and/or yellow peppers
- 1/3 cup roughly chopped marinated artichoke hearts
- 1/4 cup dry white wine
- 1 cup halved cherry tomatoes
- 2 handfuls fresh spinach
- 1/4 cup crumbled feta cheese
- Salt and pepper to taste
- Pinch crushed red pepper flakes optional
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain, reserving a few tablespoons of the cooking water.
- Meanwhile, heat oil in a medium pan over medium-high heat. Add the garlic, and cook for about 1 minute, just until the garlic is fragrant. Add the peppers, artichoke hearts, and wine. Reduce heat to medium and allow the wine to simmer for about 3-4 minutes, until reduced by about half.
- Add the cherry tomatoes, spinach, and pasta to the pan. Toss together, allowing the spinach to wilt and the tomatoes to warm through. Add the feta cheese and toss to coat. Season with salt and pepper to taste and serve.
Such a pretty spring pasta! I love every one of these veggies; I love carbs. Did you make this for me?
You know I made it especially for you. 🙂
I love pasta dishes in the summer. The artichokes in this are a great idea! I am all about the cabrs year round!
Any time I can convince myself that carbs are good for me (i.e.: add veggies), you know I’m all about that.
Mmmm, lazy pasta. Yes please!
mmmmmmm….pasta. This looks perfec and refreshing yet comforting, num num NOM
CUTE nails! cute, cute cute! A healthy meal that takes 13.2 minutes to make is my kind of meal! I love everything about this recipe and you bet your bottom dollat I’d eat leftover straight out of the fridge!
Thaaaaaaanks! Glad ya noticed the nice sparkle nail 😉
You had me at pasta. But “love-nestled” was like icing on the cake. Yum!
I really feel like chopped fresh basil would take this pasta to the next level :D. It looks fantastic!
It so would! I totally would have added that had it been in my fridge.
I looooove artichokes. Artichokes are 99.9% the reason I regret leaving California. Fresh freaking artichokes in the field right next to me. All the time. I could eat them raw like a donkey if I wanted to! ahhhh.. Sorry, that was weird. I’ll eat them in this pasta like a human.
Eeyooooooore.
Love any pasta dish too and even better if it not a long dish to make Looks delish! Maybe my supper.
I love anything with artichokes and pasta, so of course this recipe is a winner.