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Ingredients

• 1 pound whole-wheat penne pasta
• 3 tablespoons extra virgin olive oil (EVOO), divided
• 1 (15-ounce) can; or 1 (10-ounce) box frozen artichoke hearts, defrosted, drained and quartered
• 1 small bundle farm fresh spinach, stems trimmed
• 1 shallot, peeled and coarsely chopped
• 1/2 cup chicken or vegetable stock, just eyeball the amount
• A handful fresh mint leaves
• A handful lightly toasted slivered almonds
• Kosher salt or freshly ground sea salt and black pepper
• 1 large clove garlic - peeled
• A handful grated Parmigiano-Reggiano cheese;

Description

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