herb goat cheese artichoke pasta

With the farmer's market now open I find myself with lots of leafy greens lying around, so get ready for spinach/lettuce everything. This pasta was easy enough to make for two right before starting a movie, and it was filling enough to keep us from snacking long after the movie was over.

12 oz jar of quartered marinated artichoke hearts (or 2 freshly steamed artichokes if you're feeling plucky)

1 shallot, finely chopped

3 tbsp. white cooking wine

1 & 1/2 cup 100 % whole wheat rotini pasta

4-6 oz soft goat cheese

1 & 1/2 cup fresh spinach

2 garlic cloves, minced

2 tbsp. chopped fresh chives

1 tbsp. chopped fresh oregano ( or fresh basil)

Salt

Fresh ground black pepper

1 tbsp. olive oil

Juice of 1 large lemon

In a 350 degree oven, roast the quartered artichoke hearts, shallots, cooking wine and olive oil for about 15 minutes, till the shallots look translucent and a little brown and the artichokes are hot.

While that's roasting, cook the pasta (use rotini pasta to hold the cheese and herbs better!) Drain the water and add the pasta back to the pot, mix in the roasted artichokes and the rest of the ingredients. They should all be hot enough to wilt the spinach.