Lemony Spinach and Artichoke Brie Penne Pasta
This fresh and tasty pasta is quick and easy to make
Servings: 6 servings
Heat the olive oil, garlic, pine nuts, crushed red pepper, and artichokes in a medium skillet over medium low heat. Cook, stirring often until the garlic is caramelized and the artichokes begin to fry and crisp on the edges, about 10 minutes.Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until al dente, reserve 1 cup of the pasta cooking water and then stir in the spinach, cook 30 seconds and then drain. Add the pasta + spinach right back to the hot pot along with the mascarpone, brie, lemon zest + juice, and about 1/4 cup of the reserved pasta cooking water. Toss until creamy and combined. Add the basil and artichokes + oil, stirring to combine. Thin the sauce as desired with more pasta cooking water. Season to taste with salt and pepper. Top with jalapeños. EAT!
Calories: 603kcal | Carbohydrates: 61g | Protein: 19g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 410mg | Potassium: 333mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1845IU | Vitamin C: 23.5mg | Calcium: 124mg | Iron: 2.1mg