Rustic Vegetarian Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 2 tablespoons salt. Add 12 oz fettuccine or pappardelle and cook until just al dente according to package instructions (usually 8–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and toss lightly with 1 tsp olive oil to prevent sticking. Set aside.

Prep vegetables

While pasta cooks, halve cherry tomatoes, quarter drained artichoke hearts if needed, pit and halve olives, mince garlic, and thinly slice basil. Measure spinach so it's ready to add to the sauce.

Start the roux

In a large wide skillet or sauté pan over medium heat, melt 4 tablespoons unsalted butter. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned. Sprinkle in 2 tablespoons all-purpose flour and whisk continuously for 1 minute to cook the flour and form a light roux.

Add liquids

Slowly pour in 1 cup whole milk while whisking, then add 1 cup heavy cream. Continue whisking and bring to a gentle simmer. Reduce heat to medium-low and simmer 2–3 minutes until the sauce begins to thicken slightly.

Finish the sauce

Reduce heat to low. Gradually whisk in 1 1/2 cups grated Parmesan until melted and smooth. Season with 1 tsp salt, 1/2 tsp freshly ground black pepper, 1/8 tsp ground nutmeg, and 1 tsp fresh lemon juice. Taste and adjust seasoning as needed. If sauce is too thick, whisk in up to 1/2 cup reserved pasta cooking water, 1–2 tablespoons at a time, until you reach a silky consistency that will coat the pasta.

Wilt spinach

With sauce at low simmer, add the 6 cups packed baby spinach in batches, stirring until wilted (about 2–3 minutes total). The spinach will release liquid that helps loosen the sauce.

Add tomatoes, artichokes, olives

Stir in 1.5 cups halved cherry tomatoes, 1 cup quartered marinated artichoke hearts, and 1/2 cup halved olives. Cook together 2 minutes just to warm and integrate flavors. If you like heat, add 1/4 tsp red pepper flakes now.

Combine with pasta

Add the drained pasta to the skillet (or transfer sauce into the pasta pot if pan is too small). Toss gently to coat the pasta with sauce and distribute vegetables evenly. If the sauce needs loosening, add reserved pasta water 1–2 tablespoons at a time until desired consistency is reached (you may not need the full reserved cup). Heat through 1–2 minutes so pasta finishes cooking and absorbs sauce.

Turn off heat and stir in 1 teaspoon olive oil for shine and to prevent sticking. Add 1/4 cup thinly sliced fresh basil and toss gently.

Plate the pasta, sprinkle with 1/4 cup extra grated Parmesan and an additional 1/4 tsp freshly ground black pepper to taste. Serve with lemon wedges on the side for brightening the dish if desired.

Optional: For a slightly rustic baked finish, transfer to a shallow ovenproof dish, top with 1/4 cup extra Parmesan and broil 2–3 minutes until golden—watch carefully to avoid burning.