.jpg)
Craving creamy, cheesy comfort food without the mountain of dishes? Look no further than this one-pot wonder! This One-Pot Kale and Artichoke Pasta bursts with flavor and comes together in a flash, thanks to a few pantry staples and the magic of a single pan. But the true secret lies in my unique Greek Island spice blend, a handcrafted harmony of garlic, onion, black pepper, oregano, basil, and a hint of sunshine with dehydrated lemon. This aromatic mix infuses every bite with the essence of the Mediterranean, transforming this simple dish into a flavor fiesta. Tender artichoke hearts mingle with wilted spinach in luxuriously creamy melted feta cheese, all anchored by the vibrant warmth of my spice blend. So ditch the takeout menus and gather your loved ones around the table. With this one-pot masterpiece, a delicious meal is closer than you think!
One-Pot Kale and Artichoke Pasta
Makes 4 servings
Ingredients:
1 (5-ounce) block feta cheese
1 bunch kale (I like Tuscan or purple kale, but any variety will work)
1 (12-ounce) jar of oil-marinated artichoke hearts
2-3 garlic cloves, minced
2 teaspoons Greek Island
8 ounces short pasta of choice
2 cups boiling water
Directions:
Heat oven to 400F. Place block of feta cheese in the middle of a 5-quart dutch oven. Bake, uncovered, until softened, about 15 minutes.
While feta is baking, remove the tough stems from the kale and thinly slice the leaves. Place sliced kale leaves in a large mixing bowl. Add about 1 tablespoon of the oil from the jar of artichoke hearts and massage kale to reduce its volume by about a third. Drain remaining oil from the artichoke hearts and add the drained artichoke hearts, minced garlic, Greek Island, and uncooked pasta to the bowl with the kale and stir to combine.
Once the feta has baked for 15 minutes, add the spinach mixture to the Dutch oven along with 2 cups boiling water. Gently stir everything together, ensuring that the pasta is all submerged. Bake an additional 15 minutes, stirring a couple of times to ensure that all the pasta gets cooked.
Remove Dutch oven from oven and allow to rest, covered, an additional 3 minutes. Stir and serve.
Comments