Spinach Artichoke Pasta
A delicious and creamy dish that combines spinach and artichokes with hearty pasta, perfect for weeknights or cozy dinners.
Ingredients
Sauce Base
- 2 Tablespoons Butter Unsalted, for cooking
- 3 Tablespoons Flour All-purpose flour for thickening
- 4 cloves Garlic (minced)
- 3 cups Whole Milk For creaminess
- 1/4 teaspoon Cayenne Pepper For a bit of heat
- Salt to taste Salt And Pepper
- 1/2 cup Parmesan Cheese (grated) For flavor
- 1 1/2 cups Mozzarella Or Monterey Jack Cheese (grated)
- 1/2 cup Low Sodium Chicken Broth To adjust sauce thickness
Main Ingredients
- 3 cups Baby Spinach Fresh
- 2 cans Artichoke Hearts (drained and halved) Canned artichokes
- 12 ounces Penne (cooked Al Dente) Pasta cooked to al dente
- 1/2 cup Italian Panko Breadcrumbs For topping
- Crushed Red Pepper to taste Crushed Red Pepper Optional, for extra heat
Instructions
Preparation
- In a large skillet over medium-high heat, melt the butter.
- Once melted, whisk the flour into the butter until smooth.
- Pour in the milk and whisk to combine well.
- Add the parmesan, mozzarella or Monterey Jack cheese, salt and pepper, and cayenne pepper. Mix well.
- Depending on how thick the sauce is, slowly add up to 1/2 cup of chicken broth until you reach your desired thickness.
Cooking
- Add the artichokes and cooked pasta to the sauce, tossing gently to coat.
- Fold in the spinach, then pour everything into a serving bowl.
- Sprinkle panko crumbs on top for added crunch and add crushed red pepper to taste.
Notes
This dish pairs nicely with a side salad or crusty bread. Store leftovers in an airtight container for up to 3 days. Reheat in a skillet, adding a splash of milk if sauce thickens.