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Spinach and artichoke one-pan pasta

Name: Spinach and artichoke one-pan pasta
Cook time: 15 min
Total time: 15 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 350g dried tagliatelle (see tip)Apple-converted-space; 1.2 litres vegetable stock (preferably fresh but you can use stock cubes); 2 tbsp olive oilApple-converted-space; 2 fresh basil sprigs, leaves torn, plus extra to serveApple-converted-space; ½ tsp chilli flakes; 2 x 175g packs chargrilled artichokes in oil, drained; 4 garlic cloves, slicedApple-converted-space; 115g baby spinach leaves; 150g mini mozzarella, drained; 2 tbsp pine nuts, toasted in a dry pan

By: Delicious. food team

Published: 15 Jan 19
Updated: 18 Mar 24

Tagliatelle ribbons are mixed with artichoke, spinach and mozzarella and topped with pine nuts in this speedy, one-pan pasta recipe. It’s brilliant on busy evenings!

Love this idea? Then try our one-pot garlic, sun-dried tomato and pecorino pasta.

Easy
November 2018

Test kitchen approved

Serves 4
Hands-on time 15 min

Tagliatelle ribbons are mixed with artichoke, spinach and mozzarella and topped with pine nuts in this speedy, one-pan pasta recipe. It’s brilliant on busy evenings!

Love this idea? Then try our one-pot garlic, sun-dried tomato and pecorino pasta.

Vegetarian recipes

Nutrition: per serving

Calories: 594kcals
Fat: 25.4g (7.4g saturated)
Protein: 22.4g
Carbohydrates: 65.1g (3.9g sugars)
Fibre: 8g
Salt: 2.1g

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Ingredients

350g dried tagliatelle (see tip)
1.2 litres vegetable stock (preferably fresh but you can use stock cubes)
2 tbsp olive oil
2 fresh basil sprigs, leaves torn, plus extra to serve
½ tsp chilli flakes
2 x 175g packs chargrilled artichokes in oil, drained
4 garlic cloves, sliced
115g baby spinach leaves
150g mini mozzarella, drained
2 tbsp pine nuts, toasted in a dry pan

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Method

Put the pasta, stock, oil, basil, chilli, artichokes and garlic in a large deep pan. Put the pan over a medium-high heat and bring to the boil. Turn down to a simmer and cook for 10 minutes, tossing now and then with tongs. Add a splash more water if needed towards the end of the cooking time.
Stir in the spinach, mozzarella and 1 tbsp pine nuts 2 minutes before the end of cooking time. Once the pasta is al dente and the sauce is thick and glossy, remove from the heat and season to taste with salt and pepper. Tear over a handful of basil leaves to serve and sprinkle over the remaining pine nuts.

Recipe from November 2018 Issue

Nutrition

Nutrition: per serving

Calories: 594kcals
Fat: 25.4g (7.4g saturated)
Protein: 22.4g
Carbohydrates: 65.1g (3.9g sugars)
Fibre: 8g
Salt: 2.1g

delicious. tips

Change the ingredients to suit what’s in your fridge. Add olives, sun-dried tomatoes or other green veg or cheese you have. Vary the pasta shape, too – any variety will work.