Recipe by pix924
Pioneer Girl http://thepioneerwoman.com/cooking/2012/10/spinach-artichoke-pasta/
Top Review by College Girl
UM. YEah. I added zest of one lemon and half the juice. I was out of panko but the rest of it was AMAZING. The lemon adds a lovely touch. I also lowered the fat with 1% milk and less cheese because we didn't have as much as it called for. I served it with chicken. Nom nom nom nom nom Makin this again if i have all the ingredients.
- 6 tablespoons butter
- 4 garlic cloves, Finely Minced
- 2 (6 ounce) bags Baby Spinach
- 2 (14 ounce) cans artichoke hearts, Drained And Halved
- 3 tablespoons flour
- 3 cups whole milk
- 1⁄4 teaspoon cayenne pepper
- salt and pepper, to taste
- 1⁄2 cup parmesan cheese
- 1 1⁄2 cups mozzarella cheese or 1 1⁄2 cups monterey jack cheese, Grated
- 1⁄2 cup low sodium chicken broth (less (or more)
- 12 ounces penne, Cooked Until Al Dente
- 1⁄2 cup panko breadcrumbs
- crushed red pepper flakes, To Taste
Directions See How It's Made
- Melt 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.
- Add 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.Reduce 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.(Optional : 12 oz cream cheese).
- Stir to melt, and if it’s overly thick, splash in chicken broth.
- Add artichokes and pasta, tossing gently to combine. Gently fold in spinach, then pour the pasta into a serving bowl. Sprinkle the top with crushed red pepper flakes and plenty of Panko breadcrumbs for crunch.Serve immediately!