Pasta cremosa de espinacas y alcachofas

Ingredientes

• 2 tbsp extra virgin olive oil (30 ml)
• 1 shallot
• 6 cloves garlic
• 1 can artichoke hearts (14 oz / 400 grams)
• 2 tsp dried oregano (2 grams)
• 1/2 tsp dried thyme (.50 grams)
• 3 1/2 cups vegetable broth (840 ml)
• 8 oz penne pasta (225 grams)
• 5 oz fresh spinach (150 grams)
• 1 container low fat plain greek yogurt (5.3 oz / 150 grams)
• 1 lemon
• sea salt & black pepper
• grated cheese

Preparación

1. 1

   Drain the can of artichokes into a colander and rinse under water, transfer the artichokes over some paper towels and pat dry, then cut each one into 4 evenly sized pieces, roughly chop the spinach, thinly slice the shallot and roughly chop the garlic

2. 2

   Heat a large fry pan with a medium heat and add in the olive oil

3. 3

   After a couple of minutes add in the shallot and garlic, mix continuously, after 2 to 3 minutes and the shallot is translucent, add in the pieces of artichoke, along with the oregano, thyme and season with sea salt & black pepper, continue to gently mix together

4. 4

   Once the artichokes are lightly sauteed, about 3 minutes, add in the broth and raise to a high heat, when it comes to a boil add in the pasta, mix every 2 to 3 minutes

5. 5

   After 8 to 9 minutes and most of the broth has been absorbed by the pasta but there is still plenty of liquid left, add in the spinach, no need to mix it in, just place it on a flat layer over the pasta, then place a lid on the pan and lower to a low-medium heat, simmer for 3 to 4 minutes or until the pasta is cooked al dente, then remove the lid and the pan from the heat

6. 6

   Once the ingredients have slightly cooled, about 3 to 4 minutes, add in the greek yogurt at room temperature, season it generously with black pepper, finely grate in the zest of half a lemon and gently mix together until well mixed

7. 7

   Serve directly out of the pan or transfer into serving dishes, topped off with a kiss of grated cheese, serve at once, enjoy!