Lighten your load and reduce some stress with this quick and easy 30 minute meal. There’s all kinds of flavor in this vegetarian Gluten Free Browned Butter Artichoke, Spinach, and Tomato Pasta.
Wouldn’t it be amazing if you could go to bed with your hair all pretty and your make up done and wake up the next morning exactly the same?! Seriously, what I would give to just jump out of bed ready for the day.
In fact, if this were possible, I would go through life looking presentable about 90% of the time instead of the opposite, which is basically my life; ten percent hot mama and ninety percent stinky, sweaty workout clothed mama.
You know you have an issue when in the middle of the week, after having gotten showered, dressed, and ready for the day, your 4 year-old repeatedly states, “You so pretty today! Why you wearing nice clothes today? Mommy, I like when you get dressed in pretty clothes.”
And it just continues to get better. The next day, before taking her to her very first t-ball practice, she grabs me by the hand and leads me into my bedroom requesting, “Will you put on pretty clothes again???”
And the subtle hints don’t end with the clothes either. Emry will stroke my hair the few times it is down and out of a ponytail and give me pointers for how I should style it. “Mom, it so pretty like this. Mom, I like your hair down. Mom, you need wear your hair pretty all the time.”
In a nutshell, my child is embarrassed to be seen with me based on my sub par efforts to look presentable. But really, when you exercise in the morning and then your day is filled with running from one activity to the next FOR YOUR CHILDREN, I feel like a little slack should be given in the good looks department.
What’s really hilarious is that I even have Ben on my case, questioning when I actually shower. Okay babe, I may not wash my hair everyday, but I do shower daily, thank you very much. And after all his nagging about how often I wash my hair, he didn’t even notice or make a comment the day I got ready out of the blue last week. When I asked him if he thought it was strange he replied with, “Uh yeah, I was like…did I forget you were going somewhere tonight?”
Hahaha! Yeah, no special plans. Just felt like doing something different. He made sure to comment the next two days in a row that I actually got dressed and ready as well. Maybe he thinks that a little positive reinforcement might change my homely habits. Eh, wishful thinking.
But enough about my declining looks. I wish that food looked just as delicious for leftovers as the second you made it. It would also make my life that much easier.
Here’s the thing; I hate wasting time and money. I think we’ve established that throughout my blogging. That being said, I cook and bake for my family, not for a picture to post on my blog. If my meal/dessert turns out well, I take pictures of it later and post the recipe on the blog for all my gluten free friends to enjoy.
Does it always look as pretty by the time I get around to taking pictures??? NO! And that, quite frankly, bugs the crap out of me. Especially pasta. Pasta, you are the death of me.
Pasta is so perfect fresh off the stove. It’s saucy and creamy and shiny and just plain beautiful. Let it sit for a day in the fridge and then reheat it for a mini photo shoot in your backyard??? Bleh. Beauty is out the window.
Such is the case with this amazingly flavorful and super simple Gluten Free Browned Butter Spinach Artichoke Pasta. If only my amateur photos could do this elegant dish justice. Why can’t you just stay beautiful???!
Gluten free pasta tends to dry up and break easily if left to sit, and that is what’s reflected in these photos. I wish all the spaghetti noodles were as pretty as the day I made them. I so dream of the day that I can take pictures of my pasta with a fork swirling the noodles into one perfectly nested bite. Ugh. I’m over it.
So can we just rewind a day and pretend that these pictures reflect the hot, steaming noodles that I dished up for dinner the night before these hideous pictures??? Thank you. I knew we all had a functioning imagination.
Let’s talk about what these noodles once were…
These noodles were tossed in the most deeply flavorful and nutty browned butter sauce with a splash of white wine and lemon juice. Along with the tang from the wine and lemon juice, the noodles were coated in a perfectly salty handful of grated Parmesan cheese, which also adds a slightly nutty flavor to the dish.
Of course I had to add some aromatic garlic because what pasta would be complete without a little bit of sauteed garlic?! Uh, none.
And for the toss ins??? I wanted to go simple and basic, yet refined in flavor. So, what better than artichoke hearts, spinach leaves, and a mixture of fresh grape tomatoes and sundried tomatoes? I’m telling you, these flavors are winners right here. The subtlety of the artichokes, spinach leaves, and grape tomatoes pairs so well with the pop of tartness from the sundried tomatoes and squeeze of lemon juice.
This is such a perfect weeknight meal with minimal ingredients and a mere 30 minutes to make. No one will be complaining when you set this one on the table.
It’s also a great meal to make for your vegetarian nights. It keeps the costs low for dinner since you aren’t adding any pricey meats. However, this pasta would definitely taste delicious with some grilled steak or chicken, so if vegetarian ain’t your thing throw one of those proteins in or on the side of the pasta for your perfect meal.
Odds are, there won’t be many leftovers, and if there are, as long as you don’t have to take pictures of them (which most ordinary people don’t), this pasta tastes just great reheated for a second meal. Just add a little more lemon juice, chicken broth (ideal), or water to the pasta before reheating so it’s not too dry and then bon apetit!
Do you enjoy eating leftover pasta?
- 1 stick butter (8 tablespoons)
- ⅓ cup white wine
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- ½ cup chopped sundried tomatoes
- 1 can quartered artichoke hearts, drained and roughly chopped
- 11 oz. package grape tomatoes
- 4 cups packed spinach leaves
- juice of 1 lemon
- 1 package gluten free spaghetti noodles (12 oz.)
- Heat a pot of salted water to boiling and cook pasta al dente according to package directions. I cooked mine for 9 mins.
- While pasta is cooking, heat butter over medium heat in a large saucepan. Melt butter and cook for about 5 minutes, stirring occasionally until amber brown. Add white wine, salt, pepper, and garlic and cook for 30 seconds. Toss in drained pasta, Parmesan cheese, sundried tomatoes, and artichokes and stir to coat. Add in spinach and grape tomatoes and toss. Squeeze in lemon juice and stir to coat.
- Season to taste and serve warm with freshly shredded Parmesan cheese.
