Spinach Artichoke Whole-Wheat Penne

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 pound whole-wheat penne pasta

3 tablespoons extra virgin olive oil (EVOO), divided

1 (15-ounce) can or 1 (10-ounce) box frozen artichoke hearts, defrosted, drained and quartered

1 small bundle farm fresh spinach, stems trimmed

1 shallot, peeled and coarsely chopped

1/2 cup chicken or vegetable stock, just eyeball the amount

A handful fresh mint leaves

A handful lightly toasted slivered almonds

Kosher salt or freshly ground sea salt and black pepper

1 large clove garlic - peeled

A handful grated Parmigiano-Reggiano cheese

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