14ouncesartichoke hearts(drained (chopped if desired))
1teaspoondried thyme leaves
⅛teaspooncayenne pepper
¼teaspoonKosher salt
¼teaspoonblack pepper
1cupshredded Gruyere cheese
¼cupParmesan cheese
½lemon(juiced)
Instructions
Cook the pasta in salted water to al dente according to package directions. Drain the pasta, reserving ½ cups of pasta water.
Meanwhile, melt the butter in a large skillet over medium heat. Add the onion and saute until soft and translucent. Add the artichokes and creamed spinach, breaking the spinach apart with a spoon. Add the thyme, cayenne, salt, and pepper. Cook until the spinach has thawed, 3-4 minutes.
Add the pasta and the cheese, folding to incorporate the melting cheese. Add pasta water as needed to bring the sauce together. NOTE: This dish is not saucy, rather the sauce should lighly coat the pasta. Finish with Parmesan cheese and freshly squeezed lemon juice.
Notes
Store in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave.