Linguini with Asparagus, Spinach, and Artichokes

A vegetarian meal that will bring out the comfort in your meal!

Serves: 4-6

Total Time: 45 min.

Ingredients: 
2-3 Tablespoons oil
1 onion, finely diced
2 teaspoons Italian seasoning
Salt
Black pepper
Pinch of red pepper flakes
6 cloves garlic, pressed through garlic press
2 Tablespoons tomato paste
1/2 cup red wine
1 1/2 cans (28 oz.) crushed tomatoes (42 oz. total)
12 oz. thin asparagus, bottoms trimmed and cut into small pieces on the bias
1 cup frozen, quartered artichoke hearts, thawed
2 cups baby spinach
2 Tablespoons flat-leaf parsley, chopped
8 oz. (1/2 package) linguini pasta, cooked according to package instructions
1/4 cup torn basil leaves
Shaved parmesan, for garnish

Directions:
Place a large, heavy bottom braiser or Dutch oven-style pan over medium-high heat, and drizzle in the oil. Once the oil is hot, add the onion and saute it for about 1-2 minutes. Add the Italian seasoning, a couple pinches of salt and black pepper, and red pepper flakes. Stir and continue to cook for several more minutes until the onion becomes golden and softened. Add the garlic and once it becomes aromatic, add the tomato paste. Stir to combine, cooking the mixture for about 1-2 minutes to brown the paste a bit. Add the red wine to deglaze the pan and allow it to reduce until it thickens, about 30 seconds to 1 minute. Add the crushed tomatoes and allow the sauce to gently simmer, with lid partially askew, for about 30 minutes.
Add the asparagus pieces and artichoke hearts and allow the sauce to simmer for 3-5 minutes more, or until the asparagus is crisp-tender. Add in the baby spinach and parsley and stir to blend until the spinach wilts into the sauce. Add your linguini to your sauce and carefully toss to coat in the sauce (with tongs). Serve garnished with fresh basil and parmesan if desired. You can also just ladle the sauce over your linguini instead.