How did it get to be September already? I closed my eyes briefly to inhale everything I love about summer, and when I opened them up a moment later… autumn had arrived. I’m confused, but here we are. All of the sweet back to school photos my friends and family keep posting on Facebook lay to rest any doubts in my mind. It’s time to put the beach chairs in the attic and switch gears. I’m not going to lie; there’s a bit of anticipatory excitement. I miss my jeans, my Frye boots, and the smell of fresh apple pie straight out of the oven.
I realize it has been a bit quite around here, but I’ve been working on many side projects. My cookbook will be arriving at the end of October. You can preorder it now! In the meantime, I’ve teamed up with Wisconsin Cheese to share a new recipe every month for the remainder of 2016 highlighting their wonderful cheeses. I love working with them because they have such an amazingly wide selection. Look at everything I have to work with here! I’m a kid in a candy store. Or rather, I’m Jen at the cheese shop. Sharing savory, gooey, amazing, cheesy goodness. If there are any cheese-based recipes you’d like to see, please let me know. I’m taking requests. Think easy weeknight meals that are both classic and comforting.
This first recipe is incredibly simple, and it comes together in the time it takes to prepare the pasta. If you’ve never worked with marinated artichoke hearts, they’re are a delicious, time-saving ingredient. On top of that, they pack a bold flavor punch. Try to purchase jarred artichoke hearts as opposed to their canned counterpart. Also, try to find artichokes that are marinated in olive oil (cheaper versions might be jarred in canola or vegetable oil). Either version will work with this recipe, but when you’re using just a few ingredients, you’ll see the best results with the highest quality ingredients.
- 1 pound linguine
- 3 cups baby spinach, coarsely chopped
- 3 cups jarred marinated artichoke hearts, drained and coarsely chopped (reserve marinating liquid)
- 1 cup Wisconsin Mozzarella Cheese, torn into small pieces
- 1 cup Wisconsin Parmesan Cheese, freshly grated
- ½ teaspoon ground black pepper
- Bring a large pot of salted water to a rolling boil. Add the linguine and cook until al dente, approximately 7-9 minutes. Reserve ½ cup of the pasta water and set aside. Drain the linguine without rinsing.
- Immediately transfer pasta to a large bowl, and add 1½ tablespoons reserved oil from the artichokes jar along with the spinach. Use tongs to toss the ingredients together, allowing the heat from the pasta to slightly wilt the spinach.
- Once the spinach has wilted, toss in the artichokes, mozzarella, parmesan, and black pepper. Add the reserved pasta water as needed to keep the linguine from becoming sticky as the cheese absorbs the moisture.
- Taste for seasoning; add additional oil from the artichokes jar if desired.