Orecchiette with Artichokes, Spinach and Black Olives

Cooking time 30-45 minutes
Serves 4-6
2 pounds of fresh spinach; washed and chopped
One pound Orecchiette pasta; which means ears
2 jars of spicy artichokes packed in oil chopped
½ cup sliced Greek or black olives
3-4 minced shallots
2-3 minced garlic
½ teaspoon salt
¼ teaspoon fresh ground pepper
1 teaspoon lemon zest
Juice of one lemon
1 cup of vegetable stock
1/2 cup of white wine
1 cup of freshly grated Parmesan cheese for garnish
1 teaspoon red pepper flakes
½ washed chopped fresh basil

In a large pot of water salt before add the pasta and cook as directions on package suggest. In a large frying pan; sauté the garlic and onions until translucent, add red pepper flakes. Add the white wine and reduce to ½ then add the vegetable stock and simmer for 15 minutes; then add the lemon juice, zest and spinach and cover, stir frequently as it cooks down quickly 5-7 minutes. Add the artichokes, olives and basil; turn the heat off and let the pan simmer in the juices with the lid on as you rinse the pasta and then add it to the pan and stir it all together. When serving the pasta add the freshly grated Parmesan cheese on top. Quick easy and yummy meal by itself or serve as a side.