Garlicky Spinach and Artichoke Pasta

You can’t go wrong with garlic. Well, unless you’re on your first date, and in that case, just make sure your partner is chowing down on some garlicky goodness as well. Your taste buds don’t care how they smell, and really neither should you. Allicin is what gives garlic its flavor and aroma, and it just so happens to be noted as one of the world’s most powerful antioxidants. Garlic has long been used across the world for medicinal purposes before anyone even knew what this allicin was, and the smelly bulb has been a central ingredient used in cooking for over thousands of years. So giving tribute to my ancestors (and my taste buds), I never go light on the garlic. So be it if its stench flows from my skin. It’s taste (and hidden health benefits) is more than worth the smell, especially when paired with other rockstar ingredients, like spinach and artichokes used in the following recipe. If you’re up for an extra garlicky treat, pair this baby with some warm, toasty garlic bread.

(Serves 4)

–1/2 pound whole wheat pasta
-6 cloves garlic, minced
-2 cups spinach, chopped
-5 whole artichoke hearts preserved in water, drained and chopped (about one cup)
-3/4 cup cooked chick peas, plus 1/2 cup reserved cooking liquid, or liquid from can
-1 1/2 Tbsp. extra virgin olive oil
-1/2 tsp. red chili pepper flakes
-3 Tbsp. chives, chopped
-Salt and pepper, to taste

Cook pasta according to directions.

Meanwhile, over medium-high heat, warm oil in a large saute pan. Saute garlic 2-3 minutes, until brown. Add spinach and artichokes, sautéing 3-5 minutes, until spinach is wilted. Stir in chick peas, reserved liquid, red pepper flakes, and salt and pepper, to taste. Saute additional two minutes. Remove from heat. Toss with pasta and chives. Serve.