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J Artur Iglesias
J Artur Iglesias
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Wednesday 16 September 2026 05:06:21 GMT
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Spinach Artichoke Pastina ✨ Recovery has meant a lot of simple, comforting food, and lately that’s mostly looked like pastina (and smoothies). It’s warm, comforting, and requires very little effort, all things I appreciate right now. Ingredients below, full recipe is in my bio! 1½ tbsp butter, divided 1 small shallot (or ¼ small onion), finely diced 2–3 cloves garlic, grated 1 cup acini di pepe 3–3½ cups chicken broth (or vegetable broth) ½ cup marinated artichoke hearts, finely chopped (about a 6–7 oz jar, drained) 1 cup fresh spinach, chopped (or ½ cup frozen, thawed and squeezed dry) ¼ cup cream or half & half (optional, for extra creaminess) 1 cup freshly grated Parmesan (plus more to finish) ½ cup freshly grated Gruyère (optional but very good) 2 tbsp cream cheese (plus more, to taste) Zest of ½ lemon + small squeeze of juice Red pepper flakes, to taste Salt and black pepper, to taste what should I make next?! #pastina #spinachdip #EasyRecipes #DinnerIdeas #onepotmeals
Spinach Artichoke Pastina ✨ Recovery has meant a lot of simple, comforting food, and lately that’s mostly looked like pastina (and smoothies). It’s warm, comforting, and requires very little effort, all things I appreciate right now. Ingredients below, full recipe is in my bio! 1½ tbsp butter, divided 1 small shallot (or ¼ small onion), finely diced 2–3 cloves garlic, grated 1 cup acini di pepe 3–3½ cups chicken broth (or vegetable broth) ½ cup marinated artichoke hearts, finely chopped (about a 6–7 oz jar, drained) 1 cup fresh spinach, chopped (or ½ cup frozen, thawed and squeezed dry) ¼ cup cream or half & half (optional, for extra creaminess) 1 cup freshly grated Parmesan (plus more to finish) ½ cup freshly grated Gruyère (optional but very good) 2 tbsp cream cheese (plus more, to taste) Zest of ½ lemon + small squeeze of juice Red pepper flakes, to taste Salt and black pepper, to taste what should I make next?! #pastina #spinachdip #EasyRecipes #DinnerIdeas #onepotmeals

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