When life gets busy, and I don't have time to spend hours in the kitchen, I often turn to quick pastas to ensure a delicious yet speedy dinner. This pasta can be on the table in about 10 minutes from the time the water starts to boil for the linguine, so its a definite go-to when time is of the essence. You could easy substitute various ingredients - I would try cherry tomatoes, arugula or black olives!
1 box of whole wheat linguine noodles
2 cups fresh spinach
1 clove garlic, minced
2 tbsp oil
1/3 cup sun-dried tomatoes (if dry, soak in hot water first)
1/2 cup roasted red peppers or pimento
1 small can artichokes, drained & lightly chopped
1/3 cup store-bought pesto sauce
1. Bring a large pot of water to a rapid boil & add linguine noodles & 1 tsp salt. Cook according to package directions.
2. Meanwhile, heat oil & garlic in a frying pan over medium heat. Add spinach, sun-dried tomatoes, roasted red pepper, and artichoke & cook until spinach wilts & everything is warm. Turn down to low and keep warm until pasta finishes.
3. When pasta is cooked, drain & add pesto sauce and remainder of ingredients. Mix well & serve immediately.