Spinach & Artichoke Pasta

By bklynmommy

Ingredients

• 1 Box (16 oz.) Bowtie Pasta
• 1 tbsp. butter
• 1 tbsp. extra virgin olive oil
• 1/4 cup onion, chopped
• 2 cloves garlic, minced
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 small package frozen chopped spinach, thawed & excess water drained
• 1/2 cup artichokes, chopped
• 2 tbsp. flour
• 1 1/2 cups milk
• 4 oz. 1/3 less fat cream cheese
• 2 cups shredded part-skim Mozzarella cheese
• 1/4 cup shredded cheddar cheese, plus more for topping

Details

Adapted from macaroniandcheesecake.com

Preparation

Step 1

Preheat oven to 350 degrees.

Bring a pot of water to boil. Add a healthy pinch of salt. Add pasta and cook according to package directions. Drain pasta and set aside.

Meanwhile, in a medium sized pot, heat butter & olive oil over medium heat, allowing butter to melt. Once melted, add the onions and cook until translucent, approximately 3-4 minutes. Add in garlic and cook for 30 seconds to a minute more. Add in spinach, artichokes, salt & pepper. Stir to combine and cook for approximately 1 minute. Stir in the flour and and cook for a minute more. Add cream cheese and cook until it is mostly melted. Add in the milk, a little at a time, stirring continually. Bring mixture to a simmer and cook approximately 3-4 minutes until milk starts to thicken slightly. Remove from heat and add the cheese, a little at a time, until melted. Add spinach mixture to pasta and gently stir to coat.

Pour pasta mixture into a 9 x 13 baking dish. Top with additional cheddar cheese (approximately 1/4 to 1/2 cup, depending on how cheesy you like it). Bake for approximately 20 to 25 minutes, until cheese has melted and is slightly bubbly.

*You could easily add chicken into this to add extra protein.