Spinach Artichoke Pasta

By á-69516

Stove Top

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

Preparation

Step 1

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.