4 oz spaghetti 

Sea salt, to taste

1 tbsp olive oil

1 small shallot, sliced

3-4 large cloves of garlic, minced

¼ cup dry white wine

Juice from 1/2 a lemon, or more to taste

1 tbsp fresh parsley, chopped finely

Pinch of crushed red pepper flakes

1-2 tbsp butter, to taste

2 cups baby spinach

6 oz jar of marinated artichoke hearts, drained

¼ cup sun-dried tomatoes 

1 tbsp toasted pine nuts

Parmesan cheese, for serving

Lemon wedges, for serving

Broccoli Casserole


Cook your pasta of choice in a large pot of well-salted boiling water to al dente, per package instructions; drain, reserving 1/3 cup of pasta cooking water. While the pasta is cooking, make the sauce by heating the olive oil in a large skillet over medium-high heat. Add the shallot and cook, stirring often, for 2 minutes. Add the garlic and cook, stirring constantly, for 1 minute. 

Add the white wine and cook for 2 minutes, stirring often. Add the lemon juice fresh parsley, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, then add the butter and whisk until melted. Add the baby spinach, drained artichoke hearts, sun-dried tomatoes, cooked pasta, and toasted pine nuts; toss to coat evenly, adding some reserved pasta water as needed.

Reduce heat to low and cook, stirring often, for a few minutes to allow flavors to soak into the pasta. Taste and re-season if needed. Pour into a bowl and serve immediately with fresh lemon and parmesan cheese on the side. Enjoy!


Recipe courtesy of