Spinach Arichoke Pasta by
6 Tablespoons Butter
4 cloves Garlic, Finely Minced
2 bags Baby Spinach
2 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 Grated Parmesan Cheese
1-1/2 cup Mozzarella Or Monterey Jack Cheese, Grated
3oz cream cheese, softened
1/2 cup Low Sodium Chicken Broth (less Or More)
12 ounces, weight Penne, Cooked Until Al Dente
1/2 cup Seasoned Panko Breadcrumbs
Crushed Red Pepper, To Taste
Cook pasta according to directions, drain and set aside.
Heat EVOO in a large pot over medium heat. Then throw in a bunch of minced garlic. Throw in two bags of baby spinach. And stir it around until it just begins to wilt. This takes probably a minute, minute-and-a-half. Remove the spinach from the pot (set it aside on a plate)
Melt 2T butter in the pot. Increase the heat to high. Drain a couple of cans of artichokes and slice them in half (unless they’re already sliced. And throw them into the pot. Stir them around for a couple of minutes, just to get as much color on them as you can. Then remove them from the heat and set aside on a plate.
Reduce the heat to low and add 1/4 c butter to the pan (and notice all that awesome flavor on the sides). Sprinkle in the flour. And whisk it all together until it’s a very (in this case) weird looking paste. Pour in the milk. And whisk it all together to combine. Add salt and pepper, then whisk the white sauce and let it cook until it starts to thicken, about 2 to 4 minutes or so. Add the 3 cheeses and stir it around until the cheese melts, and if it seems overly thick, splash in a little chicken broth until it gets to the consistency you want. It shouldn’t be overly gloopy, but it does need to be thick enough to coat the pasta.
Add the artichokes. And add some cayenne pepper for a nice kick. Add the drained pasta to the pot, stir thoroughly. Stir in the artichokes. Again, if it seems overly thick/gloopy, a splash of chicken broth is your friend. Then add in the garlic buttery spinach and gently fold it in. Top with seasoned bread crumbs and sprinkle with crushed red pepper if desired.