Supper Club: Spinach & Artichoke Pasta

With these last few days of blistering cold weather, I've been craving some serious comfort food. Warm, cheesy, so filling your stomach hurts but you still take those last few bites, comfort food. I searched pinterest, because of course I can't make a recipe decision without checking how many gorgeous food shots each search term has, and found exactly what I didn't know I wanted: spinach and artichoke pasta. The following recipe is an adaption from HowSweetEats.com's Spinach and Artichoke Linguine.

Ingredients:

1 box whole wheat fusilli

2 tablespoons olive oil

1 tablespoon unsalted butter

1/4 teaspoon salt

1/4 teaspoon pepper

4 garlic cloves, minced

12 ounces fresh spinach

1 (12-ounce) jar of marinated artichokes, drained and coarsely chopped

1/2 cup ricotta cheese

1/3 cup freshly grated parmesan cheese, plus more for topping

3 tablespoons mascarpone cheese

directions:

Bring water to a boil and prepare pasta according to directions.

Heat a large skillet over medium-low heat and add olive oil and butter. Add in garlic, salt and pepper and cook for about 5 minutes, until soft. Add in spinach and toss well to coat, stirring until completely wilted. Add in artichokes and stir, cooking for another 5 minutes so everything is warm. Stir in ricotta, mascarpone and parmesan, mixing until combined.

Drain pasta and add it to the skillet, tossing in with the spinach and artichoke mixture. Serve immediately with extra cheese on top.

About thirty minutes later, you'll have a bowl full of deliciousness!

XO,
S