Who needs spinach artichoke dip when you can have your favorite appetizer as a dinner?!
I am always surprised at what my family is willing to try when I pick something for the meal plan that is more "off the cuff" - I think that Nick will eat spinach artichoke dip sometimes, but not 100% sure. The kids have never had it. I love it! Of course, this being a one pot meal was a plus and I really liked the garlicky spinach. I don't think it's the rest of the family's favorite pasta dish (to be fair, there are so many to choose from), but I was really happy I put it on the menu and finally got around to making it.What you need:
- 1 lb. penne pasta
- 6 Tbsp. unsalted butter, divided
- 1 Tbsp. freshly minced garlic
- 9 oz. fresh spinach
- 2 jars (12 oz. each) artichoke hearts, quartered and drained
- 2 Tbsp. all purpose flour
- 3 cups milk
- Salt and pepper
- 1/2 cup shredded Parmesan cheese, plus some
- 1 1/2 cups shredded mozzarella cheese
- Crushed red pepper flakes
Directions:
- Cook penne pasta according to package directions. Drain and set aside.
- In the same pot, melt 2 Tbsp. butter and all of the spinach and a pinch of salt. Cook until wilted.
- Add garlic and saute for about 30 seconds. Remove spinach from pot and set aside.
- In the same pot, melt another 2 Tbsp. butter and add artichoke hearts. Sear for 3 to 5 minutes. Remove and set aside.
- In the same pot, melt remaining 2 Tbsp. butter over medium low heat. Whisk in 2 Tbsp. flour until combined.
- Slowly add 3 cups milk and cook over medium heat until it begins to thicken.
- Add Parmesan cheese and mozzarella cheese. Season with salt and pepper if needed.
- Add artichokes and pasta, toss to coat. Then fold in spinach.
- Top with extra Parmesan cheese and crushed red pepper flakes.
Recipe from Life Tastes Good
Spinach Artichoke Pasta
Ingredients
- 1 lb. penne pasta
- 6 Tbsp. unsalted butter, divided
- 1 Tbsp. freshly minced garlic
- 9 oz. fresh spinach
- 2 jars (12 oz. each) artichoke hearts, quartered and drained
- 2 Tbsp. all purpose flour
- 3 cups milk
- Salt and pepper
- 1/2 cup shredded Parmesan cheese, plus some
- 1 1/2 cups shredded mozzarella cheese
- Crushed red pepper flakes
Instructions
- Cook penne pasta according to package directions. Drain and set aside.
- In the same pot, melt 2 Tbsp. butter and all of the spinach and a pinch of salt. Cook until wilted.
- Add garlic and saute for about 30 seconds. Remove spinach from pot and set aside.
- In the same pot, melt another 2 Tbsp. butter and add artichoke hearts. Sear for 3 to 5 minutes. Remove and set aside.
- In the same pot, melt remaining 2 Tbsp. butter over medium low heat. Whisk in 2 Tbsp. flour until combined.
- Slowly add 3 cups milk and cook over medium heat until it begins to thicken.
- Add Parmesan cheese and mozzarella cheese. Season with salt and pepper if needed.
- Add artichokes and pasta, toss to coat. Then fold in spinach.
- Top with extra Parmesan cheese and crushed red pepper flakes.
Notes:
Recipe from Life Tastes Good
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