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This is a dish that can stand alone as an entree or be served up as a side.
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The flavors will remind you of decadent spinach artichoke dip - made with mounds of mayonnaise and tons of cheese.
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This dish however is a figure-friendly fake-out full of vitamins, fiber and protein.
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Even the spinach pesto is made with half the amount of extra-virgin olive oil I usually use, due to the addition of vegetable stock.
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Place a large pot of water over high heat and bring up it up to a boil to cook the pasta, season with some salt and cook to al dente, according to package directions.
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Drain and reserve about 1 cup of the cooking water.
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Heat 1 tablespoon extra-virgin olive oil in medium nonstick skillet.
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Add artichokes to heat through and lightly brown at edges.
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To clean spinach, fill sink with water, swish spinach around and let grit fall to bottom of sink.
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Dry leaves before using.
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In the bowl of a food processor add the shallot, 1/2 cup chicken stock, spinach leaves, mint, almonds and salt and pepper, to taste.
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If you have a hand held small-holed grater or a zester, grate garlic into the food processor.
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Adding a whole clove can result in stray big pieces of raw garlic, too bitter to bite down on.
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If you do not have a hand held grater, mince garlic and mash up into paste with a little salt.
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Turn processor on and add in about 2 tablespoons extra-virgin olive oil.
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Scrape the spinach pesto into the artichoke pan and loosely cover with foil.
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Bring mixture to a simmer over low to medium-low heat and cook for about 2 minutes.
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Add the reserved pasta cooking water, the pasta and the cheese.
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Toss to coat the pasta with the sauce and heat for 1 minute.
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Transfer to a serving bowl or platter, season with salt and pepper, to taste, and serve.
