Spinach Artichoke Wholewheat Penne


  • 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;


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