Spinach Artichoke Pasta

Stove Top

Spinach Artichoke Pasta
Spinach Artichoke Pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    tbs butter

  • 4

    cloves garlic, minced

  • 2

    bags baby spinach

  • 2

    cans artichoke hearts, drained and halved

  • 3

    tbs flour

  • 3

    c whole milk

  • 1/4

    tsp cayenne pepper

  • salt and pepper to taste

  • 1/2

    c grated parmesan cheese

  • 1 1/2

    c mozzarella

  • 1/2

    c chicken broth

  • 12

    oz penne, cooked until al dente

  • 1/2

    c italian panko breadcrumbs

  • crushed red pepper, to taste

Directions

In lrg pot, milt 2 tbs butter. Add garlic and spinach. Stir in the butter and garlic until wilted. About 1-2 mins. Remove spinach from heat and set aside. In same pot, melt another 2 tbs butter on high heat and add the halved artichokes until they slightly change color about 2 mins. Remove artichokes from the pot and set aside. Turn heat to low and add 2 tbs butter. Once melted, whisk the flour into the butter. Pour in milk and whisk to combine. Let cool for about 4 mins, until it starts to thicken. Add parmesan, mozzarella, salt and pepper and cayenne pepper. Depending on how thick it is, slowly add chicken broth, up to 1/2 cup. Add artichokes and pasta to sauce, tossing gently to coat. Fold in spinach, then pour the pasta into a serving bowl. Sprinkle panko crumbs on top for added crunch and sprinkle crushed red pepper.

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