Spinach and Artichoke Dip Pasta

By margiekyle

Ingredients

• 8 ounces penne
• 2 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, chopped
• 3 tablespoons flour (rice flour or masa harina for gluten free)
• 2 cups milk
• 4 ounces cream cheese, room temperature
• 1/4 cup parmigiano reggiano (parmesan), grated
• 1/2 cup mozzarella, shredded
• 1 (14 ounce) can artichoke hearts, coarsely chopped
• 8 ounces spinach, coarsely chopped
• salt and pepper to taste

Preparation

Step 1

Start cooking your pasta as directed on the package.

Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.

Add the garlic and cook until fragrant, about a minute.

Sprinkle in the flour and cook for a few minutes while stirring.

Add the milk and cook while stirring until it thickens up, about 1-2 minutes.

Add the cheese and cook while stirring until they melt, about 1-2 minutes.

Add the artichokes and spinach and cook while stirring until the spinach wilts, about 1-2 minutes.

Season with salt and pepper to taste, remove from heat and enjoy.

: Add bacon or sundried tomatoes, chicken, tuna etc.

: Add red pepper flakes, hot sauce or cayenne for some heat.