Spinach and Artichoke Hearts Sauce for Pasta

I find Italian food simply marvelous for Vegetarians! Italian cuisine lends itself to a variety of vegetarian dishes and several combinations of vegetables, cheeses and spices. I make Italian sauces for either Pasta or Rice. This particular sauce is “Magnifico”, with the rare combination of Spinach and Artichoke Hearts. Try it! You will agree with me!

Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:
Cayenne Pepper, Black Pepper

Spinach and Artichoke Hearts Pasta Sauce

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Serves	4
Prep time	5 minutes
Cook time	15 minutes
Total time	20 minutes
Dietary	Diabetic, Vegan, Vegetarian
Meal type	Lunch, Main Dish
Misc	Child Friendly, Pre-preparable, Serve Hot
Region	Italian

Ingredients

1 Package Frozen Cut Leaf Spinach
10 pieces Canned Artichoke Hearts (Each cut into 2 pieces)
1 teaspoon Italian Spices
1 teaspoon Oregano
1/2 teaspoon Cayenne Pepper
1/2 teaspoon Ground Black Pepper
1 - 2 cup Pasta Sauce (with fresh tomato taste)
2 tablespoons Olive Oil
4 - 10 cloves Garlic (finely chopped)
1 teaspoon Onion (finely chopped)
1 teaspoon Salt
1 cup Water

Note

Serving Suggestions:
1) Serve with any Pasta or Rice. I made this sauce for Cheese Ravioli.
Options:
1) Increase or decrease salt and other spices as you wish.
2) You can cook the spinach separately, mash it and then add it to the saucepan, instead of the leafy spinach.

Directions

Step 1
Add oil to a deep fry pan or a wide sauce pan on medium heat.
Step 2
Add chopped onion and garlic. Stir fry for 5 minutes or until they are cooked.
Step 3
Add spinach, salt and other spices. Stir fry for 2 minutes. Add 1/2 cup water. Mix well. Cover and cook for 10 minutes or until spinach is cooked, stirring every 2 minutes. While cooking, if the mixture seems dry, add 1/2 cup more water.
Step 4
Add the cut Artichoke Hearts to the sauce and stir carefully without breaking them.
Step 5
Simmer for 5 to 10 minutes. Your sauce is ready.
Step 6
Serve hot with any freshly cooked pasta or rice. I made it for Cheese Ravioli.