Please consult the OU's guidelines for checking fruits and vegetables.

Artichoke and Spinach Sauce with Penne Pasta
Artichoke and Spinach Sauce with Penne Pasta Eileen Goltz | Dairy
40 minutes 10 minutes
30 minutes
2 servings

  • I like to use fresh spinach leaves but frozen works just fine.
  • ½ lb. fake vegetarian bacon, chopped in ½-inch pieces
  • 10 oz. spinach, fresh or frozen (defrosted and drained)
  • 2 cups water-packed artichoke hearts, quartered
  • 4 oz. cream cheese
  • ¼ cup mayonnaise
  • ½ cup mozzarella cheese, grated
  • ¼ cup parmesan cheese, grated
  • 2 Tablespoons romano cheese, grated
  • 3 garlic cloves, minced
  • 1 Tablespoon olive oil

  1. In a large skillet over medium heat, cook imitation bacon until almost crisp. Drain off all but one Tablespoon of the grease (leave imitation bacon in the pan). Add garlic and cook for about a minute. Add olive oil, spinach, and artichoke hearts, sauteing for a few minutes. Reduce heat to medium-low and stir in cream cheese and mayonnaise.
  2. When blended, stir in romano, parmesan, and mozzarella. Cook until all the cheeses are melted, stirring frequently.
  3. Season with salt, pepper, or red pepper flakes to taste.
  4. Combine with cooked noodles and serve.
  • This recipe can be doubled.

Kashrut Instructions


Please note: Only flat leaf spinach is recommended because its flat surface lends itself to efficient washing. Curly leaf spinach is difficult to clean and check. It is therefore not recommended.

INFESTATION: Spinach and arugula tend to be highly infested throughout the year. Light green thrips are often found in the small curls of the leaves. Occasionally, worms may be found in burrows within the body of the leaf. Look for a narrow (1/8_) translucent burrow speckled with black dots breaking up the deep green color of the leaf. These burrows will often trap the worm within the leaf. To rid the leaf of these worms, carefully slit the bumpy part within the burrow with a sharp knife and remove the worm.


  1. Soak leaves in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Separate the spinach leaves and agitate them in the soapy solution.
  3. Using a heavy stream of water or a power hose, remove all foreign matter and soap from the leaf surface. Alternatively, a vegetable brush may be used on both sides of the leaf.
  4. Several leaves should be checked over a light box or under strong overhead light to verify that the washing procedure has been effective. Both sides of the leaf must be checked.
  5. If it is practical, it is best to check each leaf.

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