4ozspaghetti, cooked to al dente, per package instructions**Reserve 1/3 cup of pasta cooking water
1tbspolive oil
1small shallot, sliced
3-4largecloves of garlic, minced
¼cupdry white wine
Juice from 1/2 a lemon, or more to taste
1tbspfresh parsley, chopped finely
Pinch of crushed red pepper flakes
1-2tbspbutter, to taste
2cupsbaby spinach
6ozjar of marinated artichoke hearts, drained
¼cupoven "sun-dried" tomatoes**Store-bought sundried tomatoes will also work
1tbsptoasted pine nuts
Parmesan cheese, for serving
Lemon wedges, for serving
Instructions
Make the "sun-dried" tomatoes, if you are using them. Side Note: You can also use store-bought sundried tomatoes if you'd prefer.
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 (or store-bought sundried 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!