14 – 16 oz. bag of Pasta (any short or long shape will work)
½ cup oil packed sundried tomatoes, drained and chopped
14 oz. can quartered artichoke hearts, drained
3 oz. (about 3 cups packed) fresh spinach leaves, cut or torn
Parmesan cheese for topping
Lemon Shallot Sauce
¾ cup minced shallots
1 T. olive oil
½ cup lemon juice
2 cups vegetable stock, divided
1 cup dry white wine or apple juice
1 T. cornstarch
¼ cup chopped parsley
1 t. (or more) dried thyme or 1 T. fresh thyme
Zest of 2 lemons
Salt and Pepper to taste
In a large skillet or wok, sauté shallots in olive oil over medium heat for about 4 minutes or until translucent. Stir in lemon juice, 1 cup vegetable stock, and wine, and cook for about 10 minutes.
In a small bowl, whisk cornstarch into remaining 1 cup stock until smooth. Slowly pour in to shallot mixture, stirring constantly and cook until sauce is thickened and smooth, about 2 minutes. Stir in parsley, thyme, zest, and salt and pepper to taste.
Add sundried tomatoes, artichoke quarters, and fresh spinach and stir until spinach wilts. Keep sauce warm.
Cook pasta in gently boiling water for approx. 6 minutes until tender but firm (salt optional). Drain and add to warm sauce. Increase heat to medium high and gently toss pasta to coat evenly. Heat through. Serve topped with Parmesan cheese.