Pasta with Baby Spinach & Artichokes

Ingredients

• 1 can of artichokes (packed in water, not oil!)
• 1 packet Penne Rigata Pasta
• 1 clove garlic, crushed
• 1/2 cup chicken stock
• 2 teaspoons fresh oregano, chopped
• 2 teaspoons grated lemon zest
• 1/3 cup finely slices spring onions
• 2 cups washed, thinly sliced baby spinach
• 4 teaspoons grated parmesan cheese
• serves 4-6

Directions

1. Trim artichokes and cut into quarters.
2. Bring a large pot of water to the boil, add pasta and cook until al dente, about 12 minutes, drain and keep warm.
3. Saute artichokes and garlic gently in a non-stick pan. Add chicken stock, oregano, lemon zest, spring onions and spinach, cook 3 minutes.
4. Pour sauce over pasta, sprinkle with parmesan and garnish with a sprig of oregano.