Artichoke And Roasted Red Pepper Pasta

• 3.5 ounces whole wheat spaghetti
• 1.5 tablespoons olive oil
• 2/3 cup yellow onion, diced
• 2 garlic cloves, minced
• 3/4 cup whole wheat bread crumbs
• 1 large roasted red pepper, sliced into long strips
• 3.5 ounces artichoke hearts, half small jar
• 5 cups fresh spinach, roughly chopped
• 1/4 cup dry white wine
• 1/4 teaspoon salt, to taste
• 1/4 teaspoon pepper, to taste
• Parmigiano-Reggiano, grated, to taste

1. Bring a pot of salted water to a rapid boil, then add whole wheat spaghetti. Cook according to package instructions or until al dente. Drain, toss with 1/2 tablespoon olive oil, set aside.
2. Saute the onion in a large pan with the remaining 1 tablespoon of olive oil over medium heat until soft and starting to brown, about 8 minutes.
3. Add garlic cloves and breadcrumbs and toss to combine the ingredients. Cook over medium heat until the breadcrumbs are slightly toasted but take care to avoid burning the garlic, about 5 minutes.
4. Reduce heat to low and add the roasted red pepper, artichoke hearts, spinach, and wine. Cook until the spinach wilts to half its size, about 5 minutes, then add salt and pepper to taste.
5. Add the cooked spaghetti to the pan and toss to combine all ingredients.
6. Serve warm with grated Parmigiano-Reggiano.

whole wheat spaghetti, olive oil, yellow onion, garlic, whole wheat bread crumbs, red pepper, fresh spinach, white wine, salt, pepper

Taken from food52.com/recipes/25126-artichoke-and-roasted-red-pepper-pasta (may not work)