Spinach Artichoke Pasta: Show of hands - who loves spinach artichoke dip?? ME ME ME (waving hands frantically)!! I love the spinach, the artichokes, the cheeeeeeese, the garlic!! I love everything about it! So why not put it over pasta and serve it for dinner? I can't think of a good reason why not! Can you?
Don and I had a lazy weekend. It was reminiscent of our first few years married. Back in the BC years (before child). Back then Don was in fire school during the day and I worked 2nd shift at the police dept. We rarely got to see each other during the week except for a quick dinner on my break here and there.
On Friday nights we would rent a bunch of movies (on vhs tapes - remember them?) and order a couple of pizzas and spend the whole weekend in our jammies watching movies and eating pizza - just hanging out and catching up. We were so cute! Now that our schedules are once again out of sync, we need our weekends to reconnect, so we spent this weekend with Netflix in our jammies. It was nice! We didn't do pizza, but I made this delicious Spinach Artichoke Pasta that is soooo good we wouldn't mind eating it everyday for a week (or more)! It's pretty easy to make, and I did it all in one pot!! yeeehawww!
Spinach Artichoke Pasta Recipe
- 1 lb Penne Pasta
- 6 tablespoons unsalted butter
- 1 tablespoon freshly minced garlic
- 12 ounces fresh baby spinach (2 bags)
- 2 (14 ounce) cans artichoke hearts, quartered and drained
- 2 tablespoons flour
- 3 cups whole milk
- salt and pepper to taste
- 1/2 cup shaved or shredded Parmesan Cheese
- 1.5 cups shredded Mozzarella Cheese
- Seasoned Italian Breadcrumbs
- Crushed red pepper, to taste
- Prepare Penne as directed on package for al dente. Drain and set aside. I used my 6 qt dutch oven for this and that is the only pot I needed.
- In the same pot, over medium heat, melt 2 tablespoons butter and add 1 tablespoon freshly minced garlic. Saute for about 30 seconds and add all of the spinach. Don't worry! It's not too much spinach! I promise! Cook spinach, stirring, for a few minutes until wilted. Be careful not to burn the garlic. Remove from pot and reserve.
- In the same pot, over mid-high heat, melt 2 tablespoons butter and add both cans of drained and quartered artichoke hearts. Cook these for a couple minutes until they start to brown. Remove them from the pot and reserve.
- In the same pot, over mid-low heat, melt 2 tablespoons butter and whisk in 2 tablespoons flour until combined to a paste. Scraping any brown bits from the bottom of the pan for more flavor - yummmm. Pour in 3 cups whole milk and cook over medium heat for about 5 minutes or until it starts to thicken. Don't let it boil.
- Add 1/2 cup Parmesan Cheese and 1 1/2 cups Mozzarella Cheese. Give it a taste and season as needed with salt and pepper. Don't be put off by the overly milky taste of this sauce. Once you get the artichokes and the garlicky spinach in there it will all come together! I promise!
- Add the reserved artichokes and pasta and toss gently to distribute, and then fold in the reserved spinach. Top with Italian breadcrumbs and crushed red pepper flakes (be careful with the pepper flakes - you don't need much!) Give it one more taste and realize you have died and gone to heaven :) and adjust seasonings as needed. Enjoy!
Prep Time: 00:05
Cook time: 00:30