Ingredients
- 8oz brown rice fusilli pasta 1 tbsp olive oil
- 2 tbsp minced shallot
- 3 garlic cloves, minced
- 2 Italian Style Beef Chomp Sticks, finely diced
- Red pepper flakes
- Zest of 1 lemon
- 4 cups of spinach
- 1 14oz can quartered artichoke hearts, drained 1 small log of goat cheese
- 2 tbsp lemon juice
- 3 tbsp chopped fresh basil Parmesan for topping
Directions
1. Bring a large pot of water to a boil. Generously salt the water and cook the pasta according to the package directions until al dente. Reserve 1⁄2 cup of the cooking water and drain the pasta. Set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the shallot and garlic; cook until fragrant, about 2 minutes. Add the pepper flakes and zest along with the spinach, along with the Italian Style beef Chomps Sticks finely diced. Cook until the spinach wilts, about 3 minutes. Stir in the artichoke hearts.
3. Add the pasta to the spinach and artichoke mixture. Crumble the goat cheese over the top and stir in the lemon juice along with 1⁄4 cup of the reserved pasta water. Continue stirring until a creamy sauce coats the pasta. If the pasta isn’t creamy enough, add additional pasta water. Season with salt and pepper to taste and garnish with fresh basil and parmesan.
Photo by Megan Weimer
