Creamy Unstuffed Fresh Pasta Shells
with Artichokes & Leafy Greens
Cooking time
15 minutes
Servings
2/4
Calories
690 /serving
Uno, due, tre. Putting this filling Italian meal on the table is as easy as one, two, three. Let a fresh squeeze of lemon, deeply savoury roasted garlic and Grana Padano be your spirit guides for a generous vegetarian pasta night.
We will send you:
- 1 Lemon
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 50g Diced onions
- 15g Minced roasted garlic
- 225g Fresh conchiglie pasta
- 170ml Marinated artichokes (jar)
- 90ml Heavy cream
- 25g Grana Padano (contains rennet)
Contains: Eggs • Milk • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
35 g
Saturated Fat
15 g
Sodium
820 mg
Total Carb
76 g
Sugars
5 g
Protein
22 g
Fibre
6 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 6 to 8 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, halve the lemon; juice ½ and quarter the remaining ½.
- Drain the artichokes and pat dry; chop.
Start the sauce
- In a large pan, heat a drizzle of oil on medium.
- Add the onions and sauté, 2 to 3 min., until fragrant.
- Add the garlic and artichokes. Sauté, 2 to 3 min., until fragrant.
- Add the cream and ½ the reserved cooking water. Cook, stirring occasionally, 2 to 3 min., until slightly thickened.
Finish the sauce & combine the pasta
- To the pan, add the spinach, pasta, lemon juice and ½ the cheese.
- Cook, stirring often, 1 to 2 min., until combined and the spinach has wilted; season with S&P.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your plates.
- Garnish with the lemon wedges and remaining cheese. Bon appétit!
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