2 -14oz cansartichoke hearts, drained and quartered
4tablespoonsolive oildivided
12ozgluten-free capellini or spaghetti
½onion, finely chopped
4clovesgarlic, minced
1cuppasta water
8cupsfresh spinach
¼teaspoonred chili flakes
¼ teaspoonsalt
½teaspoonground black pepper
2 tablespoonslemon juice (one lemon)
salt and pepper to taste
red chili flakes, for garnish
Instructions
Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Place artichoke hearts evenly onto baking sheet and toss with 2 tablespoons olive oil. Season with salt and pepper. Bake for 18-20 minutes. Remove from oven and set aside.
Add water to a large pot or saucepan and bring to a boil. Cook pasta as instructed on packaging. Drain pasta and reserve 1 cup of pasta water. Rinse pasta with cold water and set aside.
Return pan to stove over medium heat. Add remaining 2 tablespoons olive oil and warm. Add onions and cook, stirring occasionally until they start to become soft and translucent. Then add garlic and cook for one minute. Add pasta water, then spinach and red chili flakes. Season with ¼ teaspoon salt and ½ teaspoon pepper. Cook, stirring, until spinach has wilted. Fold in artichokes and pasta. Remove from heat and stir in lemon juice. Season with additional salt and pepper, to taste. Garnish with additional red chili flakes if desired.