Ingredients
1 (8 ounce) jar sun-dried tomatoes in oil
2 small bell peppers, thinly sliced
2 small shallots, sliced
4 cloves garlic
1 tablespoon fresh basil
1 teaspoon dried oregano
1 teaspoon dried dill
Pinch of chili flakes
Salt and pepper to taste
1 pound penne pasta
2 tablespoons red wine vinegar
3 cups fresh spinach
1 cup artichokes
8 ounces burrata cheese
Instructions
1-Boil a pot of water and cook 1 pound of penne pasta according to package instructions, then drain and set aside.
2-In the same pot, add the fresh spinach and artichokes, cooking on medium heat until the spinach wilts, about 2-3 minutes.
3-Mix in the sun-dried tomatoes, oregano, dill, and chili flakes, stirring for 1 minute to combine.
4-Pour in 2 tablespoons of red wine vinegar and season with salt and pepper, letting it simmer for another minute.
5-Remove from heat and gently fold in the burrata cheese, letting it melt slightly for that creamy finish.
6-Serve right away, topped with fresh basil for extra flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍝 Use penne or another sturdy pasta shape that holds sauce well.
🧄 Don’t overcook the garlic to avoid bitterness.
🧀 Gently fold in burrata at the end to keep its creamy texture distinct.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One Pot Cooking, Sautéing, Simmering
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving