Spinach Artichoke Pasta

By vealam

Ingredients

• 1 Lb. DeLallo Organic Whole Grain Rigatoni
• 1 Tb. butter
• 1 medium onion, chopped
• 2-3 cloves garlic, minced
• 2 cups whole milk
• 8 oz. cream cheese
• 10 oz. DeLallo Artichoke Bruschetta
• 10 oz. chopped frozen spinach, thawed,  drained, squeezed dry
• 1/4 tsp. crushed red pepper
• 1/2 - 1 cup reserved pasta water
• 1/4 cup parmesan cheese

Preparation

Step 1

Place a large pot of salted water over high heat and bring to a boil. Cook the rigatoni according to package instructions. Drain and set aside, reserving 1 cup of salty pasta water.

Meanwhile, set a large skillet over medium heat. Add the butter, onions, and garlic. Saute for 2-3 minutes, then add the milk and bring to a boil. Once the milk is scalded add the cream cheese and break it up with a wooden spoon. Whisk the cream cheese until smooth, then add the artichoke bruschetta, spinach, and crushed red pepper. Stir well.

Now mix in the pasta. Add 1/2 - 1 cup salty pasta water and stir well. Simmer another 2-3 minutes while the sauce thickens, then salt and pepper to taste. Garnish with parmesan cheese.