Artichoke and Spinach Pasta

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:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. Garnish and Serve: Garnish the artichoke and spinach pasta with optional red pepper flakes and chopped fresh parsley for added flavor and color.

8. 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.