Creamy Spinach & Artichoke Pasta

Von Spain on a Fork · 30 Min.

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Zubereitung

1. Drain the artichokes, rinse them, pat dry on paper towels, then cut each heart into 4 even pieces. Roughly chop the spinach, thinly slice the shallot and roughly chop the garlic.
2. Heat a large frying pan over medium heat and add the olive oil (30 ml).
3. Add the shallot and garlic, stirring constantly. When the shallot is translucent (2 to 3 minutes), add the artichoke pieces, 2 tsp dried oregano (2 grams), 1/2 tsp dried thyme (0.5 grams), sea salt and black pepper. Gently stir.
4. Lightly saute the artichokes for about 3 minutes, then add the vegetable broth (840 ml) and raise to high heat.
5. When the broth boils, add the penne (225 grams) and stir every 2 to 3 minutes.
6. After 8 to 9 minutes, when most of the broth is absorbed but plenty of liquid remains, lay the spinach (150 grams) flat over the pasta without stirring it in. Cover, lower to low-medium heat and simmer for 3 to 4 minutes, until the pasta is al dente. Then remove the lid and take the pan off the heat.
7. Let the mixture cool slightly, about 3 to 4 minutes. Stir in the room-temperature Greek yogurt (150 grams), season generously with black pepper, add the finely grated zest of half a lemon, and mix until well combined.
8. Serve straight from the pan or in bowls, topped with a light sprinkle of grated cheese, and eat immediately.

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KnoblauchKäseZitroneJoghurtNudelnSchalotteSpinatGriechischer Joghurt