Do you like spinach artichoke dip?
I do! And this spinach artichoke pasta with panko breadcrumbs was as a big hit in my house for all three of us! We are talking spinach and artichoke dip, mixed in with pasta! You really can’t go wrong with a combination like that.
We tend to eat more pasta in the winter–I think it just offers us comfort in the cold Chicago winters! I liked that this pasta had artichokes & spinach in it–great way to get my son to eat those healthy veggies.
Warning: This recipe makes a lot of food–enough to feed a large group or have leftovers if you are feeding a smaller family. I also think it tastes best hot off the stove but still tasted good a couple of days later.
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Spinach artichoke dip all wrapped up in a yummy pasta dish.
Ingredients
- 6 Tablespoons Butter
- 4 cloves Garlic, minced
- 2 bags Baby Spinach
- 2 cans Artichoke Hearts in water, drained and halved
- 3 Tablespoons Flour
- 3 cups Whole Milk
- 1/4 teaspoons Cayenne Pepper
- Salt And Pepper, to taste
- 1/2 cups Parmesan Cheese, grated
- 1–1/2 cup Mozzarella, grated
- 12 ounces, weight Penne, cooked al dente (you could use other small pasta)
- 1/2 cup Panko Breadcrumbs
- Crushed Red Pepper, To Taste (optional)
Instructions
- Melt 2 tablespoons butter in a large pot. Add garlic and spinach and stir until the spinach begins to wilt (about 2 minutes). Remove spinach and set aside.
- Add 2 tablespoons butter to the same pot and raise the heat to high. Put the halved artichokes in the pot and stir it around until they start to show color (about 2 minutes). Remove the artichokes from the pot and set aside.
- Reduce the heat to low and add 2 tablespoons butter to the pot. Once melted, sprinkle the flour in and whisk until combined. Pour in milk and continue to whisk until combined.
- Let it cook for 3 to 4 minutes (should start to thicken). Add Parmesan, Mozzarella, a small dash of salt and pepper and the cayenne pepper. Stir to melt.
- Add pasta and artichokes and mix well.
- Gently fold in spinach, and then pour the pasta into a serving bowl.
- Sprinkle the top with crushed red pepper flakes and panko breadcrumbs.
- Serve warm with Italian bread and a light salad.
Notes
This recipe makes a large dish, which my family of three could not eat in one sitting. It was good as leftovers but my suggestion is to use it over a couple of days when it is freshest. Sub whole wheat pasta for a little healthier version. You could also use 1% milk instead of whole milk.
Slightly adapted from Tasty Kitchen
Lets get cooking!
Julia
Kristi + Al says
January 3, 2013 at 11:37 amThis pasta looks tasty! I like that you use artichoke and spinach. Thx.
A Cedar Spoon says
January 3, 2013 at 2:40 pmThanks! I loved the artichoke and spinach in a past dish–it is a keeper!
petit4chocolatier says
January 4, 2013 at 9:04 pmI love artichoke dip so I know I will love this!! Looks delicious.
petit4chocolatier recently posted..Soft Winter Snowflake Cupcakes with a Touch of Ruby Red
A Cedar Spoon says
January 5, 2013 at 9:49 amI love it too! I have never had a dish with artichokes and spinach in it but it was really tasty.
Maureen | Orgasmic Chef says
January 6, 2013 at 4:45 pmI love this dish – real comfort food for me.
Maureen | Orgasmic Chef recently posted..Noosa
A Cedar Spoon says
January 6, 2013 at 5:25 pmIt is great comfort food–with delicious flavors! Let me know if you try it out.