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Nutritionist Jill Castle shows you how to make this quick, healthy, colorful pasta dish!

Servings: 4-6

What you need:

1 tablespoon olive oil

3 cloves garlic, minced

½ teaspoon red pepper flakes (optional)

2, 15 ounce cans of fire-roasted diced tomatoes

1, 15 ounce can of artichoke hearts, drained and quartered

2 cups packed fresh baby spinach

1 pound linguine pasta

salt & pepper

parmesan cheese


Cook the linguine according to package directions. In a large skillet over medium heat, saute garlic in olive oil for 1 minute. Add tomatoes (with juices) and artichoke hearts. Let simmer on low while the pasta cooks. Add salt and pepper to taste. Before you drain the cooked pasta, add the fresh spinach to the tomato sauce and stir; turn the heat off and let sit. Drain the pasta and add it to the skillet. Toss the pasta with the tomatoes, artichoke and spinach. Top with parmesan cheese.