Penne with Sundried Tomatoes and Artichoke

Prepare the Ingredients: Prepare pasta according to package instructions. Drain the artichoke and tomatoes then cut them into small bite-sized pieces. Peel and mince the garlic. Cut the spinach and basil into thin strips.
Cook and Finish the Pasta: In a very large skillet or wok add a small amount of oil (any oil works but I recommend using the oil from the sundried tomatoes). Heat the pan over medium-high heat then add in the artichoke, sun-dried tomatoes, and garlic. Cook and stir for 3-4 minutes until everything is very fragrant but be sure to lower the heat if you notice anything starting to burn. Add the basil and spinach and cook another couple of minutes until it has wilted. Add the noodles, lemon juice, one egg yolk, and one whole egg, and stir constantly for several minutes until the egg begins to set and the pasta looks like it has a thick sauce coating everything. If the pasta seems dry or too thick, add a little bit of water from the pot you cooked the pasta in to thin it out and help make it extra creamy.
Serve: To serve, place a large scoop into a bowl and optionally top with parmesan or feta cheese to finish it off. Enjoy!
Meal Prep Tip: This meal saves very well for up to 5 days. When you heat it up, add a splash of water to help make the pasta creamy again as the starches from the pasta tend to make it dry when reheated.