This is the poster child for spring vegetables with artichokes, baby spinach and grape tomatoes! It’s similar to the popular artichoke and spinach dip that everyone seems to love, but not quite as indulgent.
The creamy sauce is made by pureeing artichoke hearts with milk, scallions, garlic and basil, then adding Parmesan cheese and lemon zest. Lemon is a natural compliment for artichokes and goes far in brightening up the distinct flavors. Grape tomatoes give it a sweet, acidic pop and spinach adds a green earthiness along with both dried and fresh basil.
If I had to chose one vegetable to eat everyday for the rest of my life it would be the grape tomato. How about you? Without fail they will show up time and time again in my recipes especially during the spring and summer. If you’ve grown them you can understand why — one plant can produce hundreds of these sweet little orbs — and I grow many. Thank-you Mother Nature.
Pasta with a creamy sauce similar to the popular artichoke and spinach dip that everyone seems to love but not quite as indulgent!
- In a large, deep-sided skillet heat two tablespoons olive oil over medium-low heat, add scallions and garlic, saute until garlic is fragrant. Add artichoke hearts and dried basil, saute 3-4 minutes.
- Add the mixture to a blender or large food processor with the milk and pulse until smooth. Pour back into the skillet and bring to a simmer for 10 minutes. Taste and season with salt and pepper.
- Meanwhile cook linguini according to package directions in plenty of salted water to al dente, reserving a 1/2 cup of the pasta water before draining.
- Add Parmesan, lemon zest and spinach to the sauce, when spinach begins to wilt add grape tomatoes, linguine and the fresh basil. Toss well adding pasta water as needed to make the sauce and coat the noodles. Remove from heat and serve immediately with additional Parmesan cheese.