IN THE KIT
1 ozGreek seasoning
4 ozbaby tomatoes
1 ozonion garlic blend
2 ozcream cheese
1 ozfresh basil
Salt & pepper
Kitchen Items Needed
Large high-sided pan
Bring a medium pot of salted water to a boil;
Roughly chop artichokes, keeping any oils and juices;
Zest lemon, then juice into small bowl;
Cut baby tomatoes in half;
Remove leaves from stems & finely chop basil;
Roughly chop spinach.
Add pasta to the pot of boiling water & boil, 9 to 11 min, until al dente. Reserving 1 cup cooking water (double for 4 portions), drain & toss with lemon zest a drizzle of oil to prevent sticking.
In a large, high-sided pan, heat a drizzle of olive oil on medium-high. Sauté spinach, 2 to 3 min, until wilted; season with salt & pepper. Using slotted spoon to remove as much water as you can, transfer to a plate & keep warm. Reserve the pan.
In the same pan, heat a drizzle of olive oil on medium-high. Sauté garlic & onion blend, 30 sec. to 1 min, until fragrant. Add artichokes & tomatoes, sauté, 1 to 2 min, until just beginning to brown. Add cream cheese, cream, lemon juice, ½ the reserved cooking water & greek seasoning. Cook, stirring frequently, 1 to 2 min, until cream cheese has melted & the flavours have combined; season with salt & pepper.
To the pan of sauce, add pasta & spinach. Cook, stirring constantly, 1 to 2 min, until coated. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Top with the feta & sprinkle with basil. Bon appétit!