Ingredients
- 12 oz whole-wheat penne pasta
2 tablespoons extra-virgin olive oil, divided
(15-ounce) can artichoke hearts, drained and quartered
2 Tbs onion minced
1/2 cup reduced sodium chicken or vegetable stock
7 oz baby spinach
1/4 cup fresh mint leaves
1/4 cup lightly toasted liced almonds
1 large clove garlic, minced
1/4 tsp Kosher salt
1/4 tsp Freshly ground black pepper
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup lemon juice
1 ladle-full of water reserved from pasta pot
Description
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