Spinach Artichoke Pasta

4.8(6)

All the goodness of spinach-artichoke dip...but in pasta form!

by Ree | The Pioneer Woman·published 2012-10-07

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Main CoursesPasta

Servings

Total time

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prep 10 min

Calories / serving

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Ingredients (14)

serves

6 Tablespoons Butterbutter
4 cloves Garlic, Finely Mincedgarlic
2 bags Baby Spinachspinach
2 cans Artichoke Hearts, Drained And Halvedartichoke
3 Tablespoons Flourflour
3 cups Whole Milkmilk
¼ teaspoons Cayenne Pepperpepper
Salt And Pepper, to tastesalt-and-pepper
½ cups Grated Parmesan Cheeseparmesan
1-½ cup Mozzarella Or Monterey Jack Cheese, Gratedmozzarella
½ cups Low Sodium Chicken Broth (less Or More)chicken
12 ounces, weight Penne, Cooked Until Al Dente
½ cups Seasoned Panko Breadcrumbs
Crushed Red Pepper, To Tastered-pepper-flakes

Instructions (5 steps)

01Melt 2 tablespoons butter in a large pot or skillet. Add garlic and throw in the spinach. Stir it around until it’s wilted, about 1 minute. Remove spinach from heat and set aside.
02Add 2 tablespoons butter to the same pot and raise the heat to high. Throw in the halved artichokes and stir it around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside.

03Reduce the heat to low. Add 2 tablespoons butter to the pot. When melted, sprinkle in flour and whisk until it’s combined. Pour in milk and whisk to combine. Let it cook for 3 to 4 minutes, or until starting to thicken. Add Parmesan, Mozzarella/Monterey Jack, salt and pepper, and cayenne pepper. Stir to melt, and if it’s overly thick, splash in chicken broth.

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Not rich — missing servings, total time, or calories.