Friday, July 30, 2021

Spinach Artichoke Pasta

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:

  1. Cook penne pasta according to package directions. Drain and set aside.
  2. In the same pot, melt 2 Tbsp. butter and all of the spinach and a pinch of salt. Cook until wilted.
  3. Add garlic and saute for about 30 seconds. Remove spinach from pot and set aside.
  4. In the same pot, melt another 2 Tbsp. butter and add artichoke hearts. Sear for 3 to 5 minutes. Remove and set aside.
  5. In the same pot, melt remaining 2 Tbsp. butter over medium low heat. Whisk in 2 Tbsp. flour until combined.
  6. Slowly add 3 cups milk and cook over medium heat until it begins to thicken.
  7. Add Parmesan cheese and mozzarella cheese. Season with salt and pepper if needed.
  8. Add artichokes and pasta, toss to coat. Then fold in spinach.
  9. Top with extra Parmesan cheese and crushed red pepper flakes.

Recipe from Life Tastes Good

Spinach Artichoke Pasta

Spinach Artichoke Pasta
Author: Sarah Ellis/Fantastical Sharing of Recipes

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

  1. Cook penne pasta according to package directions. Drain and set aside.
  2. In the same pot, melt 2 Tbsp. butter and all of the spinach and a pinch of salt. Cook until wilted.
  3. Add garlic and saute for about 30 seconds. Remove spinach from pot and set aside.
  4. In the same pot, melt another 2 Tbsp. butter and add artichoke hearts. Sear for 3 to 5 minutes. Remove and set aside.
  5. In the same pot, melt remaining 2 Tbsp. butter over medium low heat. Whisk in 2 Tbsp. flour until combined.
  6. Slowly add 3 cups milk and cook over medium heat until it begins to thicken.
  7. Add Parmesan cheese and mozzarella cheese. Season with salt and pepper if needed.
  8. Add artichokes and pasta, toss to coat. Then fold in spinach.
  9. Top with extra Parmesan cheese and crushed red pepper flakes.

Notes:

Recipe from Life Tastes Good

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