Spaghetti “aglio-olio” with Artichokes and Spinach
Spaghetti “aglio-olio” with Artichokes and Spinach Spaghetti “aglio-olio” with Artichokes and Spinach Ingredients - 8 oz Spaghetti - ¼ Cup extra virgin olive
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Saute pan
- Wooden spoon
- Colander
- Measuring cup
- Measuring spoon
- Grater
- Serving platter
- Plate
Ingredients
- 8 oz Spaghetti
- ¼ Cup extra virgin olive oil
- 2 Cloves garlic (finely chopped)
- 8 oz Jar artichoke quarters (I love Italian artichokes in olive oil)
- 5 oz Organic baby spinach
- Salt to taste (for pasta water and sauce)
- ¾ Cup pasta water
- 4 Tablespoons Pecorino Romano (grated)
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