By: Guest Blogger, Jennifer, Savory Simple
September? When did that happen? I swear… I closed my eyes for a brief moment to deeply inhale everything summer, and when I opened them up a moment later it was September. I’m confused, but there’s no mistaking the date. All of those adorable back to school photos my friends keep posting on Facebook lay to rest any doubts in my mind. It’s time to put the beach chairs back in the attic and get ready for fall. I’m not going to lie; I’m a little excited.
I’ve teamed up with Wisconsin Cheese to share one new recipe per month for the remainder of the year highlighting their amazing cheeses, which is especially exciting to me. I love working with them because they have such an amazingly wide selection of products. Just look at this list of choices! I feel like a kid in a candy store. Except I’m Jen in a cheese shop. Sharing gooey, wonderful, cheesy goodness.
This first recipe is insanely easy and it comes together in no time. If you’ve never used marinated artichoke hearts before, they’re a wonderful, time-saving ingredient. They also pack a major flavor punch. For a better quality product and flavor, try to purchase jarred artichoke hearts, not the canned version. Try to find artichokes that are marinated in extra virgin olive oil (cheaper versions might be jarred in vegetable or canola oil). Any version will work just fine with this recipe, but when you’re preparing something with so few ingredients, you’ll see the tastiest results with the best quality ingredients.
By Jennifer, Savory Simple
Prep Time: 7 minutes
Cook Time: 8 minutes
Total Time: 15 minutes
1 pound (16 ounces) linguine (or pasta of your choice)
3 cups marinated artichoke hearts, drained, reserving liquid, and coarsely chopped
3 cups baby spinach, coarsely chopped
1 cup Wisconsin parmesan cheese, freshly grated
1 cup Wisconsin mozzarella cheese, torn into small pieces
1/2 teaspoon freshly ground black pepper
Bring large pot of generously salted water to a rolling boil. Add linguine and cook until al dente, approximately 8 minutes. Reserve approximately 1/2 cup of the pasta water; set aside. Drain pasta. (Do not rinse.)
Immediately transfer linguine to large bowl and add 1 tablespoon reserved oil from the marinated artichokes and baby spinach. Use tongs to toss ingredients. The heat of the pasta will wilt the spinach.
Add artichoke hearts, parmesan cheese, mozzarella cheese and pepper. Add reserved pasta water sparingly as needed to keep pasta from becoming sticky as the cheese absorbs much of the moisture.
Taste for seasoning; adding additional reserved oil from marinated artichokes to taste, if desired.