Spinach Artichoke Pasta (pioneer Girl)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 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

Recipe

• 1 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.
• 2 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).
• 3 stir to melt, and if it’s overly thick, splash in chicken broth.
• 4 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!