Spinach Artichoke Pasta
Spinach artichoke pasta is the perfect marriage of hearty and fresh! These ingredients complement each other and blend together so seamlessly that you will be asking for seconds in no time!
Servings: 8 Servings
Ingredients
- 2 Tablespoons Butter
- 3 Tablespoons Flour
- 4 cloves Garlic (minced)
- 3 cups Whole Milk
- 1/4 teaspoon Cayenne Pepper
Salt And Pepper (to taste)
- 1/2 cup Parmesan Cheese (grated)
- 1 1/2 cups Mozzarella Or Monterey Jack Cheese (grated)
- 1/2 cup Low Sodium Chicken Broth
- 3 cups Baby Spinach
- 2 cans Artichoke Hearts (drained and halved)
- 12 ounces Penne (cooked Al Dente)
- 1/2 cup Italian Panko Breadcrumbs
Crushed Red Pepper (to taste)
Instructions
- In a large skillet over medium high heat, melt 2 Tablespoons butter. Once it is melted, whisk the flour into the butter. Pour in milk and whisk to combine.
- Add parmesan, mozzarella/monterey jack, salt and pepper, and cayenne pepper. Depending on how thick it is, slowly add the chicken broth, up to 1/2 cup depending on desired thickness.
- Add artichokes and pasta to the sauce, tossing gently to coat. Fold in spinach, then pour the pasta into a serving bowl.
- Sprinkle panko crumbs on top for added crunch and sprinkle crushed red pepper.
Notes
Originally Posted August 27, 2013
Updated March 17, 2022
Nutrition
Calories: 515kcal | Carbohydrates: 47g | Protein: 18g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 757mg | Potassium: 263mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1641IU | Vitamin C: 21mg | Calcium: 324mg | Iron: 2mg
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