Ingredients
Pasta and Nuts
- 112 grams spaghetti or pasta of choice (4 ounces)
- 1/4 cup raw hazelnuts (optional)
Vegetables & Herbs
- Approx. 4 cups spinach (roughly 4 large handfuls)
- 1 can artichoke hearts, drained
- 1/2 cup parsley, packed
- 3-4 cloves garlic, minced
Dressing and Seasonings
- 2 Tbsp olive oil (divided)
- 1 large lemon (zest + juice)
- 1/2 cup parmesan, freshly grated
- Salt + pepper, to taste
Instructions
- Preparation: Mince the garlic, chop the artichoke hearts into halves or quarters, chop the parsley, grate the parmesan cheese, and zest and juice the lemon. Set all ingredients aside for easy access during cooking.
- Cook Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water and set aside before draining the pasta.
- Toast Hazelnuts (Optional): If using hazelnuts, heat a small pan over medium heat. Add raw hazelnuts and toast for 5-8 minutes, stirring frequently until they are lightly browned and fragrant. Remove from heat and allow to cool.
- Sauté Garlic and Vegetables: In a larger pan over medium heat, add 1 tablespoon olive oil and the minced garlic. Sauté for about 2 minutes until the garlic is lightly browned and fragrant. Add the spinach and artichoke hearts to the pan and cook until the spinach is wilted and everything is heated through.
- Combine Ingredients: Add the cooked pasta to the pan with the sautéed vegetables. Stir in lemon zest, lemon juice, chopped parsley, grated parmesan, the remaining tablespoon of olive oil, and reserved pasta water. Season with salt and pepper to taste. Cook together, stirring constantly, for about 2 minutes until well combined and heated through.
- Prepare Hazelnuts: Once cooled, gently rub the skins off the toasted hazelnuts (some skins may remain) and roughly chop them into smaller pieces.
- Serve: Plate the pasta and sprinkle with the chopped hazelnuts. Optionally, add extra parmesan, freshly ground black pepper, or a drizzle of olive oil. Serve warm and enjoy!
Notes
- Leftovers will keep for about 3 days in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop over low heat. Add an extra splash of olive oil if the pasta seems dry.
- Feel free to use any pasta shape you prefer such as linguine, angel hair, or smaller shapes.
- For gluten-free options, substitute the pasta with gluten-free or legume-based varieties for added protein.
- To make this recipe vegan, replace parmesan with a vegan cheese alternative.
- This dish pairs well with additional proteins such as grilled chicken or sautéed garlic shrimp.
- Try swapping spinach for other leafy greens like kale or swiss chard, or add veggies like asparagus or broccoli for variety.
- If nut allergies are a concern, omit hazelnuts or substitute with other nuts like almonds or pine nuts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian, Mediterranean
- Diet: Vegetarian
