Spinach Artichoke Pasta

Spinach Artichoke Pasta

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  • Prep Time


  • Total Time


  • Servings



  • 6

    Tablespoons Butter

  • 4

    cloves Garlic, Minced

  • 2

    bags Baby Spinach

  • 2

    cans Artichoke Hearts, Drained And Halved

  • 3

    Tablespoons Flour

  • 3

    cups Whole Milk

  • ¼

    teaspoon Cayenne Pepper

  • Salt And Pepper, to taste

  • ½

    cup Grated Parmesan Cheese

  • cups Mozzarella Or Monterey Jack Cheese, Grated

  • ½

    cup Low Sodium Chicken Broth (less Or More)

  • 12

    ounces Penne, Cooked Until Al Dente

  • ½

    cup Italian Panko Breadcrumbs

  • Crushed Red Pepper, To Taste


In a large pot, melt 2 Tablespoons butter. Add the garlic and spinach. Stir in the butter and garlic until wilted. About 1-2 minutes. Remove spinach from heat and set aside. In the same pot, melt another 2 Tablespoons butter on high heat and add the halved artichokes until they slightly change in color about 2 minutes. Remove artichokes from the pot and set aside. Turn heat to low and add 2 Tablespoons of butter. Once it is melted, whisk the flour into the butter. Pour in milk and whisk to combine. Let it cool for about 4 minutes until it starts to thicken. Add parmesan, mozzarella/monterey jack, salt and pepper, and cayenne pepper. Depending on how thick it is, slowly add the chicken broth, up to ½ cup depending on desired thickness. Add artichokes and pasta to the 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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