First, get a large pot of water on the stove to boil. Once it is boiling, salt it generously and add the Gluten-Free Rigatoni Pasta (1 pound). Cook it until tender for about 6-8 minutes, reserve about 2 tablespoons of the cooking water, then drain it.
While the water comes to a boil and the pasta cooks, make the sauce. Combine the Avocado (3), Fresh Baby Spinach (1/2 cup), Shallot (1), Garlic (2 clove), Salt (1 pinch), Crushed Red Pepper Flakes (1 pinch) and Lime (1), a food processor and run it until it becomes smooth and creamy.
Then heat up the Olive Oil (1 dash) in a large, deep skillet over medium-high heat. Cook the Jarred Roasted Red Peppers (1 jar) and Artichoke Hearts (1 can) in it for just a couple of minutes.
Then add the sauce and reserved pasta cooking water. Let that all cook together for another couple of minutes for the flavors to marry.
Finally, toss in the cooked pasta and stir it all together well. Scoop it into bowls and serve immediately. Enjoy!