This was a really simple pasta dish, it was a hit at our house. If you love Spinach and Artichoke Dip then you will love this pasta. The sauce can start out pretty thick so keep adding a little chicken broth to thin it out to your liking.
4 cloves garlic, finely minced
2 bags baby spinach
2 can artichoke hearts, drained and halved
3 Tbs flour
3 cups milk
1/4 tsp cayenne pepper
salt and pepper to taste
1/2 cup grated parmesan cheese
1 1/2 cup mozzarella cheese, grated
1/2 or less of chicken broth
12 ounces, penne pasta
1/2 cup seasoned bread crumbs
crushed red pepper, to taste
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. 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.
Recipe Source: The Pioneer Woman