Tangy artichokes, melted cheese, garlicky spinach, sweet mushrooms, all in a creamy lemon sauce. This Spinach Artichoke Baked Penne is the perfect weeknight dish to last you throughout the week!
Happy Monday! How was your weekend? Mine was pretty busy. I made another recipe video, I saw Jersey Boys live, and [unfortunately] celebrated the life of a longtime family friend.
Shall we do another life update?
Like I said, I saw Jersey Boys live! Anyone who knows me knows that I spend 80% of my time working. I live pretty far from where my friends live, most of my college friends have dispersed, I don’t really talk to anyone from high school, my boyfriend lives two hours away, yadda yadda, it’s just an awkward stage of my life right now. So, while I am very motivated and work really hard to get my businesses going, and am lucky to have that to focus on, I do at times wish I could just get out and enjoy myself. Seeing Jersey Boys was exactly what I needed right now. It was such a spectacular show!! The cast was so talented and it was so fun to sing along and see it live for the first time. Highly recommend!!
I cannot believe I am including the fact that I went shopping on a ‘life update’ list. Seriously, you guys, I am so beyond cheap. Okay, I’ll say frugal. Or conservative. I never buy anything for myself unless it is going toward my blog. Literally, I added up my credit card expenses the other day, I am not kidding you 75% of it was food. What is wrong with me. So, I went shopping with my mom, and she encouraged me to reward myself a little. A bathing suit top, beach cover-up, dress, top, and sunglasses later… I was feeling the guilt. “I’m not buying anything for the rest of the month”, I exaggerated. But really…
The Huffington Post
Last week I was accepted as a contributor to The Huffington Post, and published my first article! To be frank, there really is no rhyme or reason to why I submitted a pitch or wanted to become a contributor, but I just did… it seems to be something that is on many a blogger bucket list. I’m thinking about writing a TBB post on how I did this – would that be something you’d want to read, fellow bloggers?
After a crazy Memorial Day weekend (lets just say there were a lot of tears…hence, the celebration of life mentioned earlier), what actually helped me was cooking. I recently wrote a post about how I’d forgotten why I love to cook, and I definitely remembered why while making this recipe. I put so much love into making this recipe; I forgot about all of my problems, I had the kitchen to myself, I had my ‘cooking’ playlist on, I was in the zone.
Something I absolutely luurrrve is pasta. It is such a guilty pleasure of mine. Actually, no. It’s not guilty. Because I don’t give a sh*t. Pasta is actually something I used to totally restrict myself from enjoying. But now, give me that bowl of pasta because I’ll inhale it. Life is too short, eat the pasta.
I’m so excited to be working with Ronzoni on this recipe, especially because they’ve just announced their Non-GMO Project Verified products!
The Non-GMO Project is the only entity in North America that offers third-party verification and labeling for products made according to rigorous best practices for GMO avoidance. Over 200 pasta products from Ronzoni®, Creamette®, San Giorgio®, American Beauty®, Prince® and Skinner® now carry the Non GMO Project Verified logo. You can see it on the bottom right of the box in the photo below!
This post was sponsored by New World Pasta Company. As always, the recipe, photos, and opinions are all my own. Thank you for your continued support of me and the brands that make TBB possible.
- 1 box Ronzoni penne pasta, cooked according to product directions
- 5-6 cup jarred marinated artichoke hearts
- 3oz spinach (1/2 bag)
- 3 cups sliced mushrooms
- 3 cloves garlic, minced
- Juice of 1 lemon
- 2 cups almond milk
- 1 cup and ¼ cup shredded Parmesan cheese
- 3 tbsp all-purpose flour
- 5 tbsp extra virgin olive oil
- In a small saute pan over medium heat, add two tbsp olive oil and 2 of the 4 cloves of minced garlic. Slowly stir and saute until golden, just a couple of minutes.
- Add mushrooms and spinach. Saute until mushrooms are soft and spinach is wilted.
- When finished, turn off heat.
- In a large skillet over medium heat, add remainder of olive oil and garlic. Cook for a couple of minutes.
- Add flour and whisk.
- After about a minute, add in almond milk by the ½ cup. Continue stirring.
- Add lemon juice, and a sprinkle of salt and pepper, and stir to combine.
- Add in mushrooms, spinach, artichokes, and Parmesan cheese. Stir to combine. Sprinkle with more salt and pepper.
- Turn oven to broil on high.
- Sprinkle Parmesan cheese generously over skillet.
- Place in oven and broil for five minutes.
- To garnish, chiffonade basil and sprinkle atop. Serve and enjoy!
Do you have more trouble getting yourself to save money, or spend money?
When was the last time you got lost in the kitchen while cooking a meal?
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