Creating an Artichoke and Spinach Pasta dish with Sorghum Linguine yields a flavorful and hearty meal. Here's how you can make it:
Ingredients:
- 3 SUNDRIED TOMATOES
- 1/2 CAN OF ARTICHOKE HEARTS
- 1/2 CUP WHITE WINE
- 1/4 CUP CHOPPED PARSLEY
- OIL FOR COOKING
- 1 BOX SORGHUM LINGUINI
- SALT & PEPPER TO TASTE
- PARMESAN - (OPTIONAL)
- 2 CUPS SPINACH
- 2 TBSP BUTTER
Instructions:
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Cook Sorghum Linguine: Bring a large pot of salted water to a boil. Add the sorghum linguine pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
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Saute Aromatics: In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped onion. Saute until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
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Add Artichokes and Spinach: Add the chopped artichoke hearts to the skillet. Cook for another 2-3 minutes until they start to brown slightly. Then add the fresh spinach leaves and cook until they wilt, about 1-2 minutes.
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Make Sauce: Pour the vegetable broth and heavy cream into the skillet. Stir well to combine. Let the mixture simmer for 2-3 minutes to allow the flavors to meld together.
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Combine Pasta and Sauce: Add the cooked sorghum linguine pasta to the skillet with the artichoke and spinach sauce. Toss gently to coat the pasta evenly with the sauce.
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Add Parmesan Cheese: Sprinkle grated Parmesan cheese over the pasta and sauce. Stir until the cheese is melted and the sauce becomes creamy. Season with salt and pepper to taste.
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Garnish and Serve: Garnish the artichoke and spinach pasta with optional red pepper flakes and chopped fresh parsley for added flavor and color.
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Enjoy: Serve hot and savor the delicious flavors of your homemade Artichoke and Spinach Pasta with Sorghum Linguine!
This recipe serves about 4 people. Adjust the ingredients accordingly based on your serving size.